Rutabaga Bake
For lovers of hot swede. Get your lumps out and celebrate the earthy flavours. Get racy with a purple carrot or two. Don't be suprised if the cream drips from your lips as you devour it, and enjoy the fishy note that lingers.
Ingredients
- 1 small onioin
- 4 eschalots
- 1 leek
- 6 rutabaga (swedes)
- 4 purple carrots
- 100 g anchovy fillets in oil
- 3 garlic cloves
- 800 ml double cream
- 1/4 cup breadcrumbs (optionally gluten free for the intolerant)
- 1/4 cup finely grated provolone (dolce if you are weak like me, or picccante if you swing that way)
- 1/4 cup freshly grated parmesan (or a funkier cheese if you prefer it)
- 3 sprigs fresh thyme
Instructions
- Heat oven to 200C/180C fan-forced. Finely slice the eschalots, onion and leek. Crush or finely chop the garlic.
- Drain oil from anchovy fillets and add the oil to a cast-iron pan over medium-high heat. Add a ludicrously large lump of butter. Seriously - overdo it. Saute eschallots, onion, leek and garlic in the anchovy oil until translucent and just beginning to colour, then reduce heat to lowest setting.
- Chop the anchovy fillets and thyme and add to the pan with the oniony, buttery mixture. Season with freshly cracked pepper. Cook for a further minute, then remove pan from heat.
- Quarter and finely slice the swedes. Finely slice the carrot on an angle. Add carrots and swede to a medium size baking dish and mix in the oniony fishy goodness and about two thirds of the cream. Layer reasonably flat in the baking dish, cover with foil, and bake for 30 minutes.
- Mix the breadcrumbs and cheeses in a bowl. Remove the dish from the oven, remove the foil and top with the breadcrumbs and cheese. Bake for a further 60 minutes or until golden and crunchy.
- Eat with anything you like. Ducks, sausages, pork - or all three works for me!
