Chicken Fried Rutabaga with Mashed Potatoes & Creamy Gravy
The story always starts with, “Once upon a time, I ordered too much rutabaga.” I take pride in using not-so-popular ingredients and applying them to familiar techniques. It’s a goal of mine to make seasonal cooking approachable and enjoyable. I hope you find this recipe as satisfying as I do.
Ingredients
Chicken Fried Rutabaga
- 1 ½ pounds rutabaga, peeled and sliced into ½ inch rounds
- 1 ½ cups whole milk
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt
- ½ cup corn starch
- 3 eggs, beaten
- ½ teaspoon California paprika
- ½ teaspoon coarse ground black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon roasted garlic powder
- 3 cups gluten-free breadcrumbs
- 1 cup canola oil
Mashed Potatoes
- 12 ounces gold potatoes, whole and unpeeled
- 1 tablespoon canola oil
- 1 teaspoon kosher salt, divided
- ½ cup heavy whipping cream
- 4 ounces unsalted butter
Creamy Gravy
- Leftover poaching liquid
- 1 cup heavy cream
- 1 tablespoon coarse ground
- black pepper
Instructions
- In a small saucepan, combine rutabaga slices, milk, cream, and ½ teaspoon salt.
- Simmer gently over medium-low heat until fork-tender but not falling apart, 15–18 minutes.
- Remove the rutabaga and let it cool slightly. Reserve the poaching liquid for the gravy.
- Set up three shallow bowls:Bowl 1: Corn starchBowl 2: Beaten egg mixed with paprika, garlic powder, black pepper, and ½ teaspoon saltBowl 3: Breadcrumbs
- Dredge each rutabaga round in corn starch, then egg, then breadcrumbs, pressing to coat evenly.
- Let it rest while preparing potatoes and gravy.
- Roast the potatoes in a 350 degree oven with the canola oil and ½ teaspoon kosher salt until tender, about 30 minutes.
- While hot, mash with butter, cream, and ¼ teaspoon salt.
- Adjust seasoning to taste. Keep warm.
- Fry the rutabaga: Heat canola oil in a skillet over medium heat until shimmering (about 350°F).
- Fry rutabaga slices for 2–3 minutes per side, until crispy and golden brown.
- Drain on paper towels.
- Make the gravy: In a small saucepan, combine reserved poaching liquid, heavy cream, and black pepper.
- Simmer over medium-low heat until slightly thickened, about 6–8 minutes. Taste and adjust seasoning.
- To serve, plate the mashed potatoes, top with crispy rutabaga slices, and ladle over creamy black pepper
Video
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