(Recipe) Roasted Rutabaga with Apple, Walnut, and Mustard

Embracing Winter Comfort

As the days grow shorter and the chill settles in, winter is officially making its way into the Netherlands. November 29th marks the time to cozy up with hearty, nourishing meals that celebrate the season’s best ingredients. What better way to welcome winter than with a comforting, oven-baked dish featuring earthy rutabaga, sweet apples, and the warmth of mustard and walnuts?

This recipe is a perfect balance of flavors and textures, combining creamy mashed potatoes with a rustic roasted vegetable medley. Whether you’re looking for a festive addition to your dinner table or a warming family meal, this dish will fill your kitchen with the aromas of the season and your heart with the comfort of winter’s embrace.

Let’s get cooking and savor the essence of winter together!

Instructions:

1. Preheat the Oven:
   Set the oven to 200°C (390°F). Cut the leek in half lengthwise, then slice into rings. Rinse the leek rings under running water to clean.

2. Prepare the Rutabaga:
   Bring a pot of water to a boil. Peel and halve the rutabaga, setting aside one half for another use (it’s great grated into a risotto!). Cut the remaining half into quarters, then slice into thin wedges or disks, about 1 cm thick.

3. Sauté the Leek:
   Heat 2 tablespoons of oil in a frying pan over medium heat. Add the leek and let it soften, stirring occasionally, for about 8-10 minutes. Meanwhile, finely chop the sage leaves.

4. Blanch the Rutabaga:
   Add the rutabaga slices to the boiling water and blanch for 2 minutes. While it’s blanching, core the apples and slice them into pieces the same thickness as the rutabaga.

5. Assemble the Dish:
   Grease an ovenproof dish or line a baking tray with parchment paper (with raised edges to hold liquid). Combine the blanched rutabaga slices, apple slices, sautéed leek, and chopped sage in the dish. Season with salt and pepper. Pour the white wine evenly over the mixture and cover the dish with aluminum foil. Bake in the oven for 45 minutes.

6. Prepare the Mashed Potatoes:
   While the rutabaga bakes, wash and finely chop the parsley. Peel and chop the potatoes into 2-3 cm pieces. Cook the potatoes in salted boiling water for 10-12 minutes until tender. Drain and let them cool slightly. Mash the potatoes with butter and a splash of milk (or vegan cream for a plant-based option). Stir in the mustard and season with salt and pepper.

7. Finish the Dish:
   Remove the oven dish from the oven and sprinkle the grated cheese over the hot vegetables. Return the dish to the oven and bake uncovered for another 15 minutes. While it bakes, set the table.

8. Add Final Touches and Serve:
   Just before serving, sprinkle the dish with chopped parsley and walnuts for a fresh and crunchy finish. Serve the roasted rutabaga casserole hot alongside the mustard mashed potatoes. Cheers!

Enjoy this warm, comforting dish that combines winter’s best flavors with a hint of elegance!