Cider-Braised Rutabagas and Leeks 4.000

Deb Lindsey for The Washington Post

Feb 11, 2015

The cider underscores the rutabaga's inherent sweetness, making this a fine side for roast pork or chicken. If you can't find a dry cider to use here, use dry white wine or chicken broth. Sweet cider makes this too sweet.

Make Ahead: The dish can be refrigerated for up to 3 days.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 2 strips thick-cut bacon, cut into 1/2-inch pieces
  • 1 medium or 2 small leeks, white and light-green parts, halved and sliced and cut into 1/2-inch pieces, then rinsed well (about 2 cups)
  • 1 tablespoon chopped fresh thyme leaves
  • 2 cloves garlic, minced
  • About 2 pounds rutabagas, thickly peeled and cut into 3/4-to-1-inch chunks
  • Scant 1 teaspoon kosher salt, or more as needed
  • Freshly ground black pepper
  • 1 cup cider, preferably a very dry European style (see headnote)


Preheat the oven to 325 degrees.

Distribute the bacon pieces in a large ovenproof skillet; cook over medium heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a plate.

Add the leek(s) to the rendered fat in the skillet; cook for about 5 minutes, stirring occasionally over medium heat until the leeks are beginning to soften.

Add the thyme and garlic, and cook until just fragrant, for about 3 minutes, then stir in the rutabaga until well coated. Season with the salt and a pinch of pepper.

Pour in the cider; once it begins to bubble at the edges, return the bacon to the skillet, scattering it evenly over the vegetables. Cover tightly and transfer to the oven to braise, stirring once about halfway through, until the rutabaga is tender and has taken on an orange hue, 1 1/4 to 1 1/2 hours.

Taste, and adjust the seasoning as needed. Serve hot or warm.

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Recipe Source

From cookbook author Molly Stevens.

Tested by Bonnie S. Benwick.

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