Ingredients

 

Rutabaga Pave (scalloped)

  • 5 medium rutabagas peeled and sliced 1/16 inch thick
  • 1/2 cup cream
  • 3 tbsp horseradish prepared
  • 2 tbsp chimichurri
  • salt pepper

Beurre Blanc Sauce (Lemon Butter Sauce)

  • 1 cup wine
  • 1 cup cream
  • 1 stick butter
  • 1 lemon 1/2 zested and juiced
  • 1 sprig thyme
  • 1 garlic clove
  • salt to taste

Garnish

  • 1 oz caviar

Nutritional information

Calories: 275kcalCarbohydrates: 25gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 61mgSodium: 72mgPotassium: 831mgFiber: 6gSugar: 12gVitamin A: 656IUVitamin C: 69mgCalcium: 142mgIron: 1mg
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Servings 8 people

How to make rutabaga pave, (scalloped)

  • Preheat oven to 400 degrees,
    Heat cream up in a small pot with horseradish and chimichurri. Bring to a boil, then add a tsp of salt and turn off the heat. Pour the horseradish cream into a large bowl. Then shave all of the rutabagas on a mandolin into the bowl of horseradish cream.
    I used a springform pan for this recipe but you can use a loaf pan or something similar if you don’t have one. Lay the rutabagas in the mold add a little salt and little more chimichurri, if desired, to each layer.
    Continue the process until all the rutabagas are in the mold (make sure that you push down the rutabagas to try and make it tight. I like to pour the majority of excess cream from the bowl, over the top of the rutabagas when you are all done layering the pave. Then place a cover on the springform pan and bake for an hour or until a cake tester comes out clean (you can take the lid off after about 40 minutes into the baking process if you want a little color on the top of the pave..
    Take out and allow to cool slightly (if you want a really clean pieces it works better if this is done a day ahead of time and you can cut the pave cleanly, but you don’t have to do this). Then you can slice into individual pieces.

Beurre Blanc Sauce

  • In a small sauce pot add white wine, zest, thyme, and garlic.  Reduce the liquid by until the wine is just about evaporated (about 3/4 reduced). Then add the cream and reduce that by half.  Finish the beurre blanc by whisking in the butter 1 tbsp at a time until it has emulsified. Season with salt and lemon juice, strain if desired.  Set aside and keep warm.

To Finish

  • If the rutabaga pave is cold, place the slices back in the oven just to warm up. Then combine caviar with a few ounces of the beurre blanc sauce. Place one piece on the plate and spoon over the sauce. Serve and enjoy!
    Rutabaga recipe pave with caviar butter sauce

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