Ingredients

  • 1 cup chicken stock or canned low-sodium broth
  • 1/2 pound flat-leaf parsley, large stems discarded
  • 2 large garlic cloves, minced
  • 2 cups heavy cream
  • 2 large jalapeños, seeded and thinly sliced
  • 1/4 cup freshly grated Parmesan cheese
  • 5 pounds rutabagas, peeled and sliced 1/8 inch thick
  • Salt and freshly ground pepper
  • 4 shallots, thinly sliced
  • 3 tablespoons unsalted butter

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • In a large pot of boiling salted water, cook the rutabagas until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the rutabagas to a large baking sheet and let cool.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 2

  • Add the parsley to the boiling water and cook until tender, about 4 minutes.
  • INGREDIENTS:
  • Length: 4 minutes

Step 3

  • Drain and let cool slightly. Squeeze dry and coarsely chop.

Step 4

  • Melt the butter in a large skillet.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Add the shallots, jalapeos and garlic. Season lightly with salt and pepper and cook over low heat, stirring occasionally, until softened, about 10 minutes.
  • INGREDIENTS:
  • Length: 10 minutes

Step 6

  • Add the stock and cook over moderately high heat until reduced by half, about 5 minutes.
  • INGREDIENTS:
  • Length: 5 minutes

Step 7

  • Add the cream and simmer over low heat until reduced by one-third, about 8 minutes. Stir in the parsley and simmer until thickened, about 4 minutes. Season generously with salt and pepper.
  • INGREDIENTS:
  • Length: 12 minutes

Step 8

  • Preheat the oven to 40
  • EQUIPMENT:

Step 9

  • Butter a 10-by-15-inch glass baking dish. Arrange half of the rutabaga slices in the dish. Season with salt and pepper. Using a slotted spoon, cover the rutabagas with the parsley and pour half of the cream over the parsley. Top with the remaining rutabagas and pour the remaining cream over them; press gently to even out the slices. Cover with foil and bake for about 1 hour, or until bubbling.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 60 minutes

Step 10

  • Position an oven rack 6 inches from the heat and preheat the broiler.
  • EQUIPMENT:

Step 11

  • Sprinkle the Parmesan cheese over the rutabagas and broil, rotating the dish as necessary, until browned, about 2 minutes.
  • INGREDIENTS:
  • Length: 2 minutes

Step 12

  • Let cool for at least 15 minutes before serving.
  • Length: 15 minutes