1. Peel the rutabagas, removing any bad spots. Stud rutabagas with at least six whole cloves each (more if using a single large rutabaga). Place in a medium saucepan and add just enough water or vegetable broth to cover. Stir in chopped onion, bay leaves, allspice, and salt. Bring pot to a fast boil, reduce to low heat, and simmer until rutabagas are fork-tender but still firm (1-2 hours, depending upon size). 2. Preheat oven to 425. Remove rutabagas from pot and rinse with cold water; pat dry with paper towels. Mix together mustard and egg and, using a pastry brush, paint entire surface of each rutabaga with mixture. Combine breadcrumbs and brown sugar in a shallow dish; roll rutabagas in crumbs until well covered. Add additional cloves if desired. 3. Place rutabagas in oven-safe pan; roast until golden brown (10 to 15 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
