French Turnips Swede or Rutabaga
Elevate your vegetable side dish game with this rustic and flavorful French Turnips Swede (Rutabaga) recipe! This hearty yet elegant dish features tender, braised cubes of turnips and rutabaga cooked to buttery perfection in a fragrant blend of garlic, fresh thyme, bay leaf, and a splash of white wine. The combination of vegetable broth and a slight caramelization from the skillet ensures every bite is rich and deeply satisfying. Garnished with fresh parsley for a bright finish, this dish pairs beautifully with roasted meats, grilled fish, or even a simple slice of crusty bread. Ready in under an hour, it's an easy yet impressive addition to your seasonal table. Perfect for anyone seeking comforting vegetable recipes with sophisticated French-inspired flavors!
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Recipe Information
Ingredients
- 4 medium Turnips
- 1 large Swede (Rutabaga)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 large Garlic cloves
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 1 cup Vegetable broth
- 0.5 cup White wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Peel the turnips and rutabaga (swede) and dice them into evenly sized 1-inch cubes for even cooking.
Heat the butter and olive oil in a large skillet or wide saucepan over medium heat until the butter is melted and bubbling.
Add the diced turnips and rutabaga to the pan, stirring to coat them in the butter and oil. Cook for 5 minutes until they start to brown slightly.
Mince the garlic cloves and add them to the pan along with the fresh thyme sprigs and bay leaf. Stir well to combine and cook for another 2 minutes until fragrant.
Deglaze the pan by pouring in the white wine, scraping any browned bits from the bottom of the pan with a wooden spoon. Let it reduce by half, about 2-3 minutes.
Add the vegetable broth, salt, and pepper to the pan. Stir gently and bring the mixture to a simmer.
Lower the heat to medium-low, cover the pan, and let the turnips and rutabaga braise for 25-30 minutes, stirring occasionally, until the vegetables are fork-tender and infused with the flavors of the broth.
Once cooked, remove the thyme sprigs and bay leaf from the pan. Taste and adjust the seasoning with more salt and pepper if necessary.
Transfer the braised turnips and rutabaga to a serving dish. Garnish with freshly chopped parsley for a bright finish.
Serve warm as a side dish or pair with crusty bread for a simple yet satisfying meal.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 14.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
