LCBO Food & Drink Holiday 2024

Rutabagas are often waxed to keep them fresh, so peeling the skin is paramount. Use a sharp knife to cut it away along with the tough outer ring just below the surface.

Honey-Roasted Rutabaga Wedges with Brown Buttered Walnuts Always a bridesmaid, never a bride? Rutabaga can relate… until now. We’ve decided to give this humble root vegetable a starring role by roasting it in honey and bathing it in brown butter. Throw in some crunchy walnuts and robust Gruyère cheese, and you’ve got a marquee-worthy dish. 1 large rutabaga, about 2 lbs (905 g), peeled, cut into 12 wedges 3 tbsp (45 mL) olive oil, divided

of oven until underside is lightly golden, about 40 minutes. Flip and drizzle with honey. Roast until both sides are golden-brown, flipping at halfway point, another 15 to 20 minutes. 3. Meanwhile, chop walnuts into pea-size pieces, discarding any dust, as it will burn. 4. Heat butter in a small saucepan over medium. Add walnuts. Cook, stirring occasionally, until butter is browned and nuts are lightly toasted, 1 to 2 minutes. Remove from heat and add garlic, stirring until fragrant. Stir in remaining

Fine sea salt to taste 3 tbsp (45 mL) honey 1/2 cup (125 mL) walnuts

2 tbsp (30 mL) unsalted butter 1 small garlic clove, minced 1 tbsp (15 mL) sherry vinegar 1/2 cup (125 mL) shaved Gruyère Parsley leaves and freshly ground black pepper to garnish

2 tbsp (30 mL) oil and vinegar. Season with salt.

5. Transfer rutabaga and any accumulated honey to a serving platter. Spoon over warm buttered walnuts. Shave cheese overtop. Garnish with parsley and black pepper. Serve immediately.

WHAT TO SERVE Manitoulin Brewing Killarney Cream Ale LCBO 668277, 473 mL, $3.70

1. Preheat oven to 400°F (204°C). Line a baking sheet with foil.

A crisp ale with a touch of malt pairs well with rutabaga—the honey note in the beer picks up the honey element in the dish.

2. Toss rutabaga with 1 tbsp (15 mL) oil and salt on prepared baking sheet. Roast in centre

Serves 4

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HOLIDAY 2024 ————————