Champagne-Braised Rutabaga

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🎥 Watch the video demo here to see how it all comes together in my kitchen.

This dish is an homage to one made for me by Lee Frank of Otis Restaurant in Exeter. Rutabaga often gets a bad rap—too many memories of an overcooked, mushy vegetable. This recipe aims to change that with a bright, flavorful braise in champagne vinegar. If you don’t have champagne vinegar, cider or rice wine vinegar will work just as well. The cider gives a darker, slightly sweeter finish, but both versions are delicious.

Wash and trim one large, (or a few medium), rutabagas. I like to peel mine—mostly to remove the wax, which, though food-safe and helpful for storage, isn’t pleasant to chew. Cut the rutabaga into ½-inch “steaks” for easier handling, then peal and cut into ½-inch cubes. A roll cut gives the pieces nice character. Finely chop one shallot.

Heat a large Dutch oven over medium heat with about 2 Tbsp of olive oil. Add the rutabaga, shallot, the full spice packet (2 tsp Stock+Spice Braised Rutabaga Seasoning), 1 cup champagne vinegar, and ½ cup water. Bring to a boil, then reduce to a gentle simmer. Cook covered for about 50 minutes, stirring occasionally and add more water if needed, until the rutabaga is just tender. If there’s excess liquid near the end, let it cook off. Salt to taste.

You’ll likely have leftovers—and that’s a gift. This dish is wonderful cold in a salad or reheated and topped with eggs for a savory hash. Simple, comforting, and full of unexpected flavor.

Enjoy, my friends!