Grated Rutabaga with Parmesan

As featured on Martha Stewart - Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.

By Exeter Produce

Dec 16, 2021

Prep Time


Cook Time





2 tablespoons extra-virgin olive oil

1 shallot, minced (1/3 cup)

1/4 cup dry white wine

1 pound rutabaga, peeled and coarsely grated (4 packed cups)

1 cup low-sodium chicken or vegetable broth

1 tablespoon fresh thyme leaves

Kosher salt and freshly ground pepper

2 tablespoons finely shredded Parmesan


Step 1
Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.

Grated Rutabaga with Parmesan

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Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.

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