Buttered Swede (Rutabaga)

When I lived in England, I was introduced to a dish called buttered swede. Upon returning to the States, I was delighted to learn that this mysterious “swede” vegetable was none other than rutabaga. I love using swede/rutabaga as part of this midwinter feast because it is a hardy winter root vegetable. I also enjoy the sweet starchiness of the rutabaga combined with the rich sauce from the lamb shoulder.

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Ingredients

2 pounds rutabaga*
3 tablespoons butter
1/2 teaspoon salt

Instructions

Peel the rutabaga and cut it into 1/2-inch chunks. Add the chunks to a heavy-bottomed pan with the butter and salt. Cover and cook on medium heat for about 5 minutes. Stir the rutabaga pieces, then cover and cook for another 5 to 8 minutes. If the liquid is getting low and the rutabaga is not yet tender, add a couple tablespoons of water and continue to cook until fork-tender.
Place the mixture in a covered heat-proof oven dish and keep warm until ready to serve. This can also be made the day before and simply reheated with a splash of water for 15 minutes at 350ºF (177ºC). To serve, transfer it to a serving bowl and garnish with a sprig of rosemary or thyme.

Notes

* If rutabaga is unavailable, turnips will also work. Alternatively, substitute this dish with mashed potatoes.

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