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Author Notes: Adapted from Alice Waters' The Art of Simple Food II, Clarkson Potter 2014. —Marian Bull
- 1 large or 2 small rutabagas (about 1 pound)
- 3 cups water
- 3/4 cup white wine vinegar
- 1/4 cup white wine
- 1 hefty pinches peppercorns
- 1 hefty pinches coriander seeds
- 1 hefty pinches mustard seeds
- 2 large (or 4 small) cloves of garlic, peeled and halved
- 2 chile pods
- 4 thyme sprigs
- 4 marjoram sprigs (or 1 pinch dried marjoram)
- Peel the rutabagas, then cut them into 1/4-inch slices. If you want a little more stability, cut them in half and then slice them into half-moons.
- Measure all other ingredients into a medium-size pot. Add enough salt so the liquid tastes salty (but not inedible) -- one generous pinch is a good start. Bring everything to a boil, then simmer for 3 minutes. Be warned: your kitchen will smell like vinegar.
- Add the rutabaga slices, trying to get all of them submerged. Cook them until they're tender, but not too soft -- a knife should pierce them easily but you don't want them to fall apart. This should take about 15 minutes.
- Let the slices cool in the liquid. Serve as is, or drizzled with salsa verde -- Alice says they're better the next day, and I agree. You can store them in the liquid for up to a week or so.
- Note: You can really put anything you like into the cooking liquid. Experiment with other herbs and spices, like fennel seeds, bay leaves, ginger, etc. Express yourself!
- This recipe is a Community Pick!