Everyone, say it with me: Justice for the rutabaga. This is one of the BEST vegetables of the winter season IMO, and no, it’s not just because it’s part of the cabbage family. (Which yes, is a reason that I do love it). But rutabaga can flex between so many formats, it can be starchy like a potato, creamy like a squash, and herbaceous like a really good celery stalk (just….trust me). For this Brown Butter Rutabaga Orzo, it is slowly stewed in butter, oil and spices until it melts apart, then orzo and stock are added to finish it into a creamy, risotto-esque pile.
It’s winter comfort, and you’re getting so many veggies in without even feeling like you are!
What is rutabaga?
This underrated root vegetable is native to colder regions like Scandinavia, Russia and Finland, but is now used in plenty of northern European and North American cuisines. Its versatility is a staple in a lot of cooking and it’s treated like a potato in most dishes. But, I think that rutabaga can do even more than previously imagined.
Rutabaga deserves more than to just be mashed or thrown in a soup – she deserves her time in the spotlight! For this dish, it’s not only acting like a starch but also like an aromatic. It’s a simple ingredient that makes any dish more delicious. I love how it can take a simple orzo recipe and make it something totally unique and interesting (and so very cozy)!
Looking for more winter recipes?
It’s so cold and dreary right now… it’s time to bring some coziness to the kitchen.
And that’s everything for this Brown Butter Rutabaga Orzo with Dill!
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Brown Butter Rutabaga Orzo with Dill
- 1 chef's knife
- 1 large pot of Dutch oven
- 1 wooden spoon or spatula
- 1/4 cup extra-virgin olive oil
- 3 tablespoons salted butter
- 1 large rutabaga around 1 1/2 to 2 pounds, peeled and cubed into 1-inch pieces
- Diamond Crystal kosher salt
- 1/2 heaping teaspoon nutmeg
- 1/2 heaping teaspoon red pepper flakes
- Freshly ground black pepper
- 4 garlic cloves sliced
- 1 quart vegetable stock
- 8 ounces dried orzo
- 1 cup finely chopped dill
- Freshly grated parmesan optional, for serving
- Set a large dutch oven over medium heat. Add the olive oil and butter and let the butter fully melt. Stir to combine.
- Add in the rutabaga and season with a hefty pinch of salt. Stir to coat it in the butter and oil. Cook the rutabaga, stirring often for 15-20 minutes or until it is starting to darken in color and soften.
- Add the nutmeg, pepper flakes, a few cracks of black pepper cook and garlic cloves and cook another 5-10 minutes, stirring oven and mashing up the rutabaga into smaller, flatter pieces as it becomes soft enough to mash.
- When the rutabaga is mostly mashed up, add the vegetable stock and bring it to a simmer. Add in the dried orzo and simmer for 8 minutes, stirring occasionally so no orzo sticks to the bottom of the pot. It should begin to thicken and turn into a creamy consistency. Taste and season with more salt and pepper as preferred.
- When the orzo is finished, remove the pot from the heat and stir in the dill.
- Serve warm with grated parmesan on top.