Roasted Rutabaga Recipe
Recipe information
Make Roasted Rutabaga in just 50m. caramelized lemon vinaigrette, preserved lemon crème fraiche, fried sage, fresh thyme
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Ingredients
Vegetables
Vinaigrette
Crème Fraîche
Garnish
Roasting the Rutabaga
1. Preheat the oven
Preheat your oven to 425°F (220°C).
2. Prepare the rutabaga
Peel and cut the rutabaga into 1-inch cubes. Toss with olive oil, salt, and pepper.
3. Roast the rutabaga
Spread the rutabaga cubes on a baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through, until they are golden and tender.
Making the Vinaigrette
4. Combine ingredients
In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until well combined.
Preparing the Crème Fraîche
Frying the Sage
6. Fry sage leaves
In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.
Serving
7. Assemble the dish
On a serving plate, arrange the roasted rutabaga, drizzle with lemon vinaigrette, dollop with preserved lemon crème fraîche, and garnish with fried sage and fresh thyme.
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