Description

Inspired by the classic French persillade, this pan-fried rutabaga with garlic and parsley has become one of my favorite ways to enjoy this delicious (and often underrated) root vegetable. With just four ingredients, you can create a simple, flavorful, and nourishing side dish that pairs perfectly with fish, chicken, or plant-based proteins.

Ingredients

500 grams (1.2 lbs) rutabaga, peeled and cubed (about ½ inch)
¼ cup extra virgin olive oil
3–4 garlic cloves, minced (see note)
1 generous handful flat-leaf parsley, finely chopped
Salt and pepper, to taste

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Instructions

Peel and cube the rutabaga into small, uniform pieces (approximately ½ inch). Rinse well under cold water, then drain and pat dry with paper towels.
Heat the olive oil in a 10-inch frying or sauté pan over medium heat. Once the oil is hot, add the cubed rutabaga in a single layer, ensuring each piece is well-coated in the oil.
Cook the rutabaga undisturbed for 10 minutes. Afterward, toss the cubes and continue cooking, tossing every 5 minutes until they are golden brown on all sides (about 20 minutes total).
Reduce the heat to low, cover with a lid, and cook for an additional 10 minutes, allowing the rutabaga to soften.
Remove the lid, toss the cubes, and season generously with salt and pepper. Add the minced garlic, toss again, and cook for 1 more minute over low to medium heat, allowing the garlic to soften and become fragrant.
Stir in the chopped parsley, then remove the pan from the heat. Taste and adjust the seasoning with more salt and pepper if needed.
Serve immediately. This dish is a perfect side for fish or chicken.
If preparing in advance, simply reheat in a pan just before serving.

Notes

Note on garlic: Depending on how much you love garlic, use more or less. I would say four medium garlic cloves are only for a garlic lover, while 1-2 would be suitable for a milder taste.