Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes
Yield: 8-10 servings
- 1 large or 4 small rutabagas (use 1 for the best presentation if you're lucky enough to have access to a giant, Nerf football-sized rutabaga)
- 1 small onion, chopped
- 2 bay leaves
- 1 tsp. whole cloves
- 1 tsp. whole allspice
- 1 Tbsp. salt
- water or vegetable broth to cover
- 2 Tbsp. spicy brown mustard (Swedish if you can get it)
- 1 egg
- 1 cup breadcrumbs
- 1 Tbsp. brown sugar
Peel the rutabagas, removing any bad spots. Stud rutabagas with at least six whole cloves each (more if using a single large rutabaga). Place in a medium saucepan and add just enough water or vegetable broth to cover. Stir in chopped onion, bay leaves, allspice, and salt. Bring pot to a fast boil, reduce to low heat, and simmer until rutabagas are fork-tender but still firm (1-2 hours, depending upon size).
Preheat oven to 425. Remove rutabagas from pot and rinse with cold water; pat dry with paper towels. Mix together mustard and egg and, using a pastry brush, paint entire surface of each rutabaga with mixture. Combine breadcrumbs and brown sugar in a shallow dish; roll rutabagas in crumbs until well covered. Add additional cloves if desired.
Place rutabagas in oven-safe pan; roast until golden brown (10 to 15 minutes).