CARAMELIZED TURNIPS AND RUTABAGAS WITH NUTMEG AND CREAM

CARAMELIZED TURNIPS AND RUTABAGAS WITH NUTMEG AND CREAM

Serves 6 to 8 as part of a modest menu; serves 12 to 14 as part of a large menu.

Note: This holds for two days in the refrigerator and reheats nicely, but I like to add the cream, nutmeg and green onion tops just before serving.

• Boiling salted water

• 2 lb. small turnips, peeled and cut into l-in. chunks (yellow- or rose-colored turnips tend to be milder than the white ones)

• 2 lb. rutabagas, peeled and cut into 1-in. chunks

• 3 tbsp. butter

• Fresh ground black pepper and salt to taste

• 1 to 2 c. chicken stock (preferably homemade -- if not, College Inn or Swanson's are good choices)

• 16 cloves garlic, peeled and thinly sliced (don't be put off, they will mellow in cooking)

• 5 to 6 tbsp. heavy cream

• Fresh ground nutmeg to taste

Directions

Bring about six quarts of water to boil in an eight-quart pot. Drop in turnips and rutabagas and boil about 10 minutes or until barely tender. Drain.

Divide butter and oil between two 12-inch skillets. Set over medium-high to high heat. Add the drained vegetables and black pepper with a little salt. Cook quickly until they color, turning several times. Turn down heat to medium low, add stock and divide the garlic between the two pans.

Cover and cook about 15 minutes, or until vegetables are tender and garlic has melted into the liquid. Uncover and boil off the liquid until the vegetables are coated with a glaze. At this point you could refrigerate the vegetables up to 2 days.