Spicy Rutabaga Ricotta Casserole
This is a yummy side dish that could easily be transformed into a main course with a little added protein. See notes below for ideas, or, as always, make it your own!
2 large rutabagas, peeled and sliced 1/8 inch thick
1/2 pound flat-leaf parsley, large stems discarded
3 tablespoons unsalted butter
1 small onion, slivered thinly
2 large jalapeño peppers, seeded and thinly sliced
2 large garlic cloves, minced
salt and freshly ground pepper to taste
1 cup chicken stock or broth (veggie broth is good for a vegetarian option)
1 1/2 cups fresh ricotta cheese
1/2 cup milk
1/4 cup freshly grated parmesan cheese
- Boil and salt a large pot of water. Carefully toss in rutabaga slices and boil for 4 minutes. Remove with a slotted spoon and continue to boil the water, tossing in the parsley next. Boil the parsley for 3-4 minutes before carefully removing, draining (squeeze to remove as much water as possible) and then chopping.
- Heat a large skillet over medium heat before adding butter, and melt. Add the garlic, jalapeños and onion to the pan and stir until tender, about 10 minutes.
- Add the broth/stock, bring to a boil and allow the liquid to about half. Whisk the milk and ricotta together before adding to the pan. Stir and continue to reduce for another 5 minutes. Add the parsley and continue to stir until things thicken a little more and very little liquid is left. Salt and pepper the mixture to taste.
- Preheat the oven to 400 degrees. Butter a glass baking dish (I used an 8X11.5inch pan, the original recipe calls for a 10X15 inch pan)
- Using half of the rutabaga slices, arrange them in an single layer in your dish. Evenly add half of your ricotta mixture on top of the slices before topping with the remaining rutabaga slices, then add the remaining ricotta mixture.
- Cover the dish with foil and put it in your preheated oven.
- Bake for 1 hour, remove foil.
- Sprinkle your Parmesan cheese over the rutabagas and broil for 2 minutes (6 inches from the broiler flame) until the top is browned.
- If using frozen jalapeños, make sure you half the amount you use (spicy frozen peppers tend to get 2 times spicier when frozen).
- To make it a full meal, brown some ground beef, egg or tofu for the middle layer, stirring in to half of the reserved ricotta mixture before adding.