The Everything Nordic Cookbook by Kari Schoening Diehl

Author:Kari Schoening Diehl [Diehl, Kari Schoening]
Language: eng
Format: epub, mobi
ISBN: 978-1-4405-3282-5
Publisher: F+W Media, Inc.
Published: 2012-10-06T04:00:00+00:00

1. Peel the rutabaga, removing all green spots and rounding off the ends, if need be, so it approximates the shape of a small ham.

2. Place the rutabaga in a pot with enough vegetable broth to cover by 1. Add the chopped onion, bay leaves, allspice, cloves, peppercorns, and salt. Bring the pot to a steady simmer, cover, and cook until tender (1–2 hours, depending on the size of the rutabaga).

3. Preheat oven to 425°F. Drain the rutabaga, then pat well with a paper towel to dry.

4. Mix together the egg and mustard, then use a pastry brush to cover the entire surface of the rutabaga with the mixture.

5. Stir the bread crumbs and parsley together on a plate, then roll the rutabaga over in the crumbs so that they adhere to all surfaces.

6. Place the rutabaga in a greased casserole dish and roast in oven until golden brown, about 15 minutes.

7. For the glaze, combine the brown sugar, flour, ginger, wine or vinegar, and water in a small saucepan over low heat, stirring until the sugar has dissolved. Keep warm.

8. To serve, slice the rutabaga as you would a ham and drizzle with the brown sugar glaze.

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