Slow Cooked Rutabaga Recipe

Prep vegetables

Peel and cut the rutabaga into 1-inch cubes. Peel and cut carrots into 1/2-inch rounds. Peel and cube the turnips (navets) to 1-inch pieces. Trim and halve Brussels sprouts. Clean and slice the leek (white and light green parts), roughly chop kale leaves (remove thick stems), and dice the onion. Mince the garlic. Measure out herbs and broth.

Set a large heavy-bottomed ovenproof pot or Dutch oven over medium heat. Add the olive oil and when shimmering add the diced onion and sliced leek. Sauté, stirring occasionally, until softened and starting to color, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, then add the carrots and turnips. Cook, stirring, 3–4 minutes to lightly brown edges.

If using white wine, pour it in now to deglaze the pot, scraping up any browned bits. Let it reduce for 1–2 minutes.

Add the cubed rutabaga, halved Brussels sprouts, thyme, bay leaves, and whole peppercorns to the pot. Pour in the vegetable broth so vegetables are mostly submerged (about 1.25–1.5 liters depending on pot). Stir to combine and bring the liquid to a gentle simmer over medium heat.

Cover the pot and transfer to a low oven (150°C / 300°F) OR reduce heat to low on the stovetop to maintain a gentle simmer. Cook slowly until rutabaga is very tender and flavors meld, about 1.5–2 hours. Check once after 45 minutes to ensure liquid level is adequate and stir gently to prevent sticking. Add a splash more broth or water if needed.

During the last 15 minutes of cooking, stir in the chopped kale so it wilts but retains some structure. Taste broth and add salt (start with 1.5 tsp total across the pot) as needed.

Remove bay leaves and peppercorns (or fish them out with a spoon). Stir in the butter (or vegan butter) and lemon juice to brighten and enrich the broth. Adjust seasoning with additional salt or a grind of black pepper if desired.

Spoon slow-cooked rutabaga and vegetables into a shallow serving bowl, ladling some of the rich broth over the top. Sprinkle chopped fresh parsley before serving.

Leftovers: Cool to room temperature, refrigerate in a covered container up to 4 days. Reheat gently on the stovetop; add a splash of broth or water if the sauce has thickened.