Here you see dinner in an early stage of preparation. I have never grown rutabagas before, nor ever dug something out of the snowy earth and hossed it directly to the kitchen to be consumed. But it turns out that you can plant rutabaga seed in July and by early December, with no further attention, you have rutabagas so large they are hard to cut up with the biggest kitchen knife.
I made a gratin of these rutabagas and a couple carrots, plus a frozen leek I prised from the ground, topped it off with Bechamel and some sourdough breadcrumbs, and damn. With the snow outside and the fires inside, it’s a lot like Switzerland. So in addition to my own admiration for rutabaga gratin, I felt the satisfaction of many generations of relatives who were glad to see this dish again.