Best Shredded Rutabaga Supreme Recipes

RUTABAGA GRATIN

Steps:

• Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
• Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
• Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
• Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.

SHREDDED RUTABAGA SUPREME

Steps:

• Fry the bacon in a wide pan with a lid (you'll need the lid later). Remove bacon. It can be used in another recipe.
• Add the butter, shallot, and kala jeera to the bacon fat. Let the butter melt and the shallot caramelize over medium heat, until brown.
• Reduce the heat. Add the dry vermouth to the pan, to deglaze the pan.
• Add the shredded rutabaga to the pan. Stir and turn it with a turner/spatula, until the liquid coats it evenly.
• Sprinkle the lemon juice, salt, and seasonings into the mix, and stir again.
• Cover, raise the heat to medium. Stir occasionally. Let cook for 10-15 minutes.