Make Ahead

Rutabaga à la Greque

January  7, 2014
Photo by Eric Moran
Author Notes

Adapted from Alice Waters' The Art of Simple Food II, Clarkson Potter 2014. —Marian Bull

  • Serves 4
  • 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)
  • Salt
In This Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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Marian Bull

Recipe by: Marian Bull