Rutabaga Noodles with Brown Butter and Sage

Rutabaga’s relative starchiness and affinity for brown butter and other rich flavors make it a fun option for winter vegetable noodles.

1 large or 2 small rutabaga
6 Tbsp unsalted butter
½ tsp salt
1 Tbsp chiffonade sage, divided
2 Tbsp heavy cream
Pinch nutmeg or mace
Parmesan & cracked peppercorns, to garnish

Peel the rutabaga and trim so it will fit in a spiralizer, or cut into long quarters and shave with a mandolin or Y peeler, then slice resulting sheets into ¾” wide noodles and set aside. In a medium frying pan, cook the butter, salt and 2 tsp of the sage over medium heat, stirring often, until the butter browns and the sage crisps. Remove from heat and rest to cool briefly, then whisk in the cream. Bring a medium pot of water to a boil and add the rutabaga noodles, let simmer and stirring a few times. Cook for 2-3 minutes, until just tender and the “turnip funk” cooks off. Strain and toss in pan with sauce and nutmeg/mace, then pile on plates and shower with parmesan cheese, the reserved sage and pepper. Serves 4.