Rutabaga with root vegetables & arugula
  • 1 rutabaga
  • 350g mixed root vegetables (carrots, parsnip, beetroot..)
  • 1 shallot
  • 100ml white wine
  • (+ about 250ml vegetable stock)
  • 1 bay leaf
  • 3 juniper berries
  • 2-3 tbsp rapeseed oil
  • salt, pepper
For serving:
  • arugula salad, washed, as desired
  • pumpkin seeds
  • dark balsamic vinegar
  1. Preheat oven to 170°C. Peel rutabaga and cut in half. Peel and roughly cut the remaining root vegetables. Peel and and finely chop shallot. Heat up oil in a casserole on the stove and sauté root vegetables and brush rutabaga with some oil. Reduce heat, add chopped shallot and sweat until glassy. Deglaze with white wine, let it cook for a moment. Add bay leaf, juniper berries, salt and pepper, close with lid and put into the oven for one hour.
  2. After one hour take the casserole out, heat up oven to 220°C with grill function. Remove roughly chopped root vegetables and also bay leaf and juniper berries. Put back rutabaga without the lid into the oven for further 20-30 minutes until the surface gets a nice brown colour.
  3. The removed root vegetables can be served like that or can be smashed/pureed with vegetable stock until creamy.
  4. Cut baked rutabaga in thin slices and serve with the vegetables, fresh arugula, pumpkin seeds and some drops of dark balsamic vinegar.
Recipe by piroggi at