German cuisine · Vegetable Dishes

Rutabaga Vegetable

Rutabaga and potatoes braised into a coarse, buttery vegetable dish and served with plenty of parsley.

Ingredients · for 4 servings

• 1 kg rutabaga
• 400 g starchy potatoes
• 1 onion
• 50 g butter
• 400 ml vegetable broth
• 1 tsp sugar
• 1/2 bunch parsley
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel the rutabaga thickly so no woody spots remain, and cut into 2 cm cubes; peel the potatoes and cube them the same way.
2. Finely dice the onion and sauté in 30 g butter in a large pot for 4 min. until translucent, then scatter in the sugar and let caramelize briefly.
3. Add the rutabaga cubes, sauté for 3 min., pour in the vegetable broth, salt, and simmer covered for 15 min.
4. Add the potato cubes and cook for another 20 min. until both are soft and the potatoes fall apart at the edges.
5. Mash coarsely with a potato masher so a chunky vegetable dish forms, and stir in the remaining butter.
6. Season with salt, pepper, and nutmeg, sprinkle with the chopped parsley, and serve hot.