Make Ahead

Rutabaga à la Greque

January  7, 2014
1 Ratings
Photo by Eric Moran
  • Serves 4
Author Notes

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

What You'll Need
  • 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
  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!

See what other Food52ers are saying.

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Marian Bull

Recipe by: Marian Bull


4 Reviews

Salomeh |. January 14, 2014
I tried this last night and was pleasantly surprised. I topped the dish off with some arugula pesto. Thanks for sharing!
boulangere January 13, 2014
There were many good ideas submitted here:
? A. January 11, 2014
Okay this looks good!
cucina D. January 10, 2014
I need to try this as I have never cooked or eaten rutabagas. This kinda reminds me of how my famiglia prepares kholrabi root by parboiling and either dressing them with olive oil, red wine vinegar and seasonings of preference or sautéing them in olive oil with herbs and garlic. a must try for sure, thanks for sharing!