Our cheeses logo
Close

Maple-roasted rutabagas with pecans and Bleubry


4 to 6 portions

Ingredients

  • 30 ml (2 tbsp.) melted butter
  • 1 litre (4 cups) rutabaga, cut in sticks (1 medium rutabaga)
  • 1 large French shallot, chopped
  • 125 ml (½ cup) chicken or vegetable stock
  • 60 ml (¼ cup) maple syrup
  • 80 ml (⅓ cup) pecan pieces
  • 2 ml (½ tsp.) fresh chopped rosemary or dried rosemary
  • Salt and freshly ground pepper
  • 120 g (4 oz.) Bleubry,sliced
  • 30 ml (2 tbsp.) fresh chives, chopped

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat the oven to 450˚F (230˚C).
  • In a large shallow baking dish, combine the butter, rutabaga sticks, shallot, stock, maple syrup, pecans and rosemary.
  • Stir, season and place the rutabagas in the dish.
  • Bake 15 to 20 minutes, stirring frequently.
  • When the rutabaga sticks are tender and caramelized, top them with Bleubry and melt for 2 minutes. Serve garnished with chives.
  • Preparation on the grill
  • Preheat BBQ to medium heat.
  • In a bowl, combine the butter, rutabaga sticks, shallot, stock, maple syrup, pecans and rosemary.
  • Stir, season and place the rutabagas on a large sheet of aluminum foil. Fold up the edges to keep the sauce from dripping off.
  • Place the sheet on the grill and cook for about 15 minutes, stirring frequently.
  • When the rutabaga sticks are tender and caramelized, top them with Bleubry and melt for 2 minutes. Serve garnished with chives.

Looking for an alternative to this cheese?

Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines