Serves 4 and multiplies easily.
This dish reheats nicely; do it up to a day in advance. A hint: Cut the rutabaga smaller than the turnips; it can take longer to cook, so going with smaller pieces equalizes the two vegetables' cooking times.
• 1 to 11/4 lb. small rutabaga, peeled and cut into 1/2-in. chunks
• 1 to 11/4 lb. turnips, peeled and cut into l-in. chunks
• 1 tbsp. butter
• 2 tbsp. extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• About 1/2 c. chicken broth
• 8 cloves garlic, peeled and thinly sliced
• 3 tbsp. heavy cream
• Freshly ground nutmeg to taste
• About 3 tbsp. chopped green onion tops
Directions
Bring about 4 quarts of water to boil in a 6-quart pot. Drop in turnips and rutabagas and boil about 7 minutes, or until barely tender. Drain.
In a 12-inch slant-sided skillet, heat the butter and olive oil over medium-high heat. Add the drained vegetables, sprinkling them with salt and pepper, and cook quickly until they start browning on all sides. Turn down heat to medium-low, add the broth and the sliced garlic. Vegetables should be moistened but not covered by the liquid. If necessary, add some water.
Cover the pan and cook the vegetables about 15 to 20 minutes, or until they are tender and garlic has melted into the liquid.
Uncover the pan and boil off the liquid until it is barely coating the vegetables. Add the cream, simmer a few moments, and season to taste with the nutmeg, salt and pepper. Can be reheated. Mound in a bowl and sprinkle with chopped green onion tops.
Nutrition information per serving:
Calories190Fat14 gSodium600 mg
Carbohydrates15 gSaturated fat5 gCalcium96 mg
Protein3 gCholesterol20 mgDietary fiber4 g
Diabetic exchanges per serving: 1 bread/starch, 3 fat.
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