Steckrübengemüse
In World War I, the German population was saved from starvation by a rutabaga diet offered by 1,500 public soup kitchens. But the association of rutabagas with wartime and hunger is fading. Today even chef in fine restaurants deign to put rutabagas on their menus. Rutabagas are also known as Swedes in English. They are a root vegetable, a cross between turnips and cabbage. If you like the taste of those two vegetables, rutabagas are for you. Traditionally rutabagas are served as a hearty stew with various smoked meats. Nowadays they are more often prepared in a lighter dish, as in this recipe. Rutabagas also taste good reheated, so you can prepare this dish ahead of time.
Servings 4 servings
Ingredients
- 1 lb rutabagas
- 2 tbsp unsalted butter
- 2 tsbp sugar
- 1/2 cup vegetable broth
- salt and freshly milled black pepper
Instructions
- Peel the rutabagas well to completely remove the tough (and often artificially waxed) skin. Cut them into 1/2-inch cubes.
- Melt the butter in a saucepan over medium to high heat. Add the sugar and cook until it starts to melt, stirring constantly.
- Add the rutabagas and the broth and reduce the heat. Cover and simmer for 10 to 15 minutes, stirring often, until the rutabagas are al dente. The liquid should be almost completely absorbed. If not, increase the heat for a few minutes. Shake the pot to give the rutabagas an even glaze. Season with salt and pepper and serve hot.
