Grated Rutabaga with Parmesan

Ingredients

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

Method

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.