1 large rutabagas (use 1 for the best presentation if youre lucky enough to have access to a giant, Nerf football-size) or 4 small rutabagas (use 1 for the best presentation if youre lucky enough to have access to a giant
Nerf football-size)
12 cup onion
chopped
2 bay leaves
1 teaspoon whole cloves
1 teaspoon whole allspice
1 tablespoon salt
water or vegetable broth
to cover
2 tablespoons spicy brown mustard (Swedish if you can get it)
1 egg
1 cup breadcrumbs
1 tablespoon brown sugar
Instructions
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).
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.
Place rutabagas in oven-safe pan; roast until golden brown (10 to 15 minutes).