Serves: Serves 4
- 2 large rutabagas, about 1½pounds total
- 1½ tablespoons unsalted butter
- Kosher or sea salt and freshly ground black pepper
- ⅓ cup chicken broth, or more if needed
- 1 tablespoon minced fresh Italian parsley (optional)
- Peel the rutabagas thickly with a paring knife. Quarter the rutabagas-cut lengthwise and then crosswise- and then cut each quarter into 4 thick wedges.
- In a skillet that will hold all the rutabaga wedges in a single layer, melt the butter over moderately low heat. Add the wedges, season generously with salt and pepper, and toss to coat with the butter. Place the wedges with one cut side down, cover, and cook until richly colored on that side, about 10 minutes, adjusting the heat to prevent scorching. Turn the wedges so that another cut side is down. Re-cover and cook until almost tender when pierced, about 5 minutes.
- Add the broth and stir with a wooden spoon to release any caramelized bits stuck to the skillet. Cover and simmer until the broth has evaporated and the wedges are nut brown, lightly glazed, and tender, about 3 minutes longer. If the broth evaporates before the wedges are tender, add a little more. Taste and adjust the seasoning. Add the parsley, toss gently, and serve immediately.