Reviews (2)        Add Rating & Review     82 Ratings   5 star values:        6    4 star values:        14    3 star values:        35    2 star values:        25    1 star values:        2                Martha Stewart Member     Rating: 4 stars       10/28/2018   I grew up having rutabaga at Thanksgiving every year thanks to my Minnesota family. We always had it mashed. A few years back I decided we had too many mashed dishes on the table so decided to serve it Anna style per this recipe. Loved it. I've served it this way every year since. Adds variety to an otherwise texture challenged spread.         Martha Stewart Member     Rating: Unrated       11/27/2007   sounds like my grandmother's Swedish dish, only we mashed all ingredients together

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Gallery Roots Anna Recipe Summary Servings: 10

Ingredients Ingredient Checklist 3 cloves garlic, unpeeled 1/4 teaspoon olive oil 1 1/2 pounds Yukon Gold, or Idaho potatoes 1 (about 2 pounds) rutabaga 6 tablespoons unsalted butter 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 1/2 teaspoons fresh thyme leaves

Cook’s Notes This dish can be made ahead of time and reheated: Cover loosely with foil, and place in a 350-degree oven until hot, about 20 minutes.

Gallery Roots Anna

Recipe Summary Servings: 10

Roots Anna

Roots Anna

Roots Anna

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 3 cloves garlic, unpeeled 1/4 teaspoon olive oil 1 1/2 pounds Yukon Gold, or Idaho potatoes 1 (about 2 pounds) rutabaga 6 tablespoons unsalted butter 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 1/2 teaspoons fresh thyme leaves

Directions

Heat oven to 450 degrees. Place garlic in an ovenproof ramekin; drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Remove garlic from oven, and let stand until cool enough to handle. Peel garlic, cut into slices, and set aside. Reduce heat to 425 degrees.

Meanwhile, peel potatoes, and slice them as thinly as possible; place them in a bowl, and put damp paper towel on top to keep them from turning brown. Peel rutabaga, and cut in half, slice as thinly as possible, and cover with a damp paper towel.

In a 10-inch nonstick ovenproof skillet, melt 2 tablespoons butter, swirling pan to coat bottom and sides. Remove from heat. Starting at the sides of the pan, arrange about half of the rutabaga slices in overlapping concentric circles, covering bottom of pan; press to compress. Sprinkle rutabaga with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and a third of the roasted garlic; dot with 1 tablespoon butter.

Arrange the potato slices in tight concentric circles over the rutabaga, and press down. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and another third of the garlic; dot with 1 tablespoon butter. Arrange remaining rutabaga on top, and season again with 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining garlic; dot with 1 tablespoon butter.

Spread a large piece of aluminum foil with remaining tablespoon butter. Cover skillet tightly with the foil, buttered side down. Place a cast-iron skillet on the foil to weigh it down, and transfer to the oven. Bake until vegetables are tender when pierced with the tip of a knife, 50 to 60 minutes.

Remove pan from oven, and let stand on a wire rack for 15 minutes. Remove foil, and invert roots carefully onto a serving dish. Garnish with remaining 1/2 teaspoon thyme, and serve warm. This can be made ahead of time and reheated.

Cook’s Notes This dish can be made ahead of time and reheated: Cover loosely with foil, and place in a 350-degree oven until hot, about 20 minutes.

Cook’s Notes

This dish can be made ahead of time and reheated: Cover loosely with foil, and place in a 350-degree oven until hot, about 20 minutes.

Reviews (2)

 Add Rating & Review     82 Ratings   5 star values:        6    4 star values:        14    3 star values:        35    2 star values:        25    1 star values:        2        

   Martha Stewart Member     Rating: 4 stars       10/28/2018   I grew up having rutabaga at Thanksgiving every year thanks to my Minnesota family. We always had it mashed. A few years back I decided we had too many mashed dishes on the table so decided to serve it Anna style per this recipe. Loved it. I've served it this way every year since. Adds variety to an otherwise texture challenged spread.         Martha Stewart Member     Rating: Unrated       11/27/2007   sounds like my grandmother's Swedish dish, only we mashed all ingredients together

Reviews (2)

Add Rating & Review     82 Ratings   5 star values:        6    4 star values:        14    3 star values:        35    2 star values:        25    1 star values:        2

Add Rating & Review

82 Ratings 5 star values: 6 4 star values: 14 3 star values: 35 2 star values: 25 1 star values: 2

82 Ratings 5 star values: 6 4 star values: 14 3 star values: 35 2 star values: 25 1 star values: 2

82 Ratings 5 star values: 6 4 star values: 14 3 star values: 35 2 star values: 25 1 star values: 2

  • 5 star values: 6 4 star values: 14 3 star values: 35 2 star values: 25 1 star values: 2

    Martha Stewart Member     Rating: 4 stars       10/28/2018   I grew up having rutabaga at Thanksgiving every year thanks to my Minnesota family. We always had it mashed. A few years back I decided we had too many mashed dishes on the table so decided to serve it Anna style per this recipe. Loved it. I've served it this way every year since. Adds variety to an otherwise texture challenged spread.  

Martha Stewart Member     Rating: Unrated       11/27/2007   sounds like my grandmother's Swedish dish, only we mashed all ingredients together

    Martha Stewart Member

    Rating: 4 stars 10/28/2018

I grew up having rutabaga at Thanksgiving every year thanks to my Minnesota family. We always had it mashed. A few years back I decided we had too many mashed dishes on the table so decided to serve it Anna style per this recipe. Loved it. I’ve served it this way every year since. Adds variety to an otherwise texture challenged spread.

Rating: 4 stars

Rating: Unrated 11/27/2007

sounds like my grandmother’s Swedish dish, only we mashed all ingredients together

Rating: Unrated

All Reviews for Roots Anna

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All Reviews for Roots Anna

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest