Cider-Braised Rutabagas and Leeks

2 strips thick-cut bacon, cut into ½-inch pieces

1 medium or 2 small leeks, white and light-green parts, halved and sliced and cut into ½-inch pieces, then rinsed well (about 2 cups)

1 tablespoon chopped fresh thyme leaves

2 cloves garlic, minced

About 2 pounds rutabagas, thickly peeled and cut into ¾- to 1-inch chunks

Scant 1 teaspoon kosher salt, or more as needed

Freshly ground black pepper

1 cup cider, preferably a very dry European style

Heat the oven to 325 degrees.

Distribute the bacon pieces in a large ovenproof skillet; cook over medium heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a plate.

Add the leek(s) to the rendered fat in the skillet; cook for about 5 minutes, stirring occasionally over medium heat until the leeks are beginning to soften. Add the thyme and garlic, and cook until just fragrant, for about 3 minutes, then stir in the rutabaga until well coated. Season with the salt and a pinch of pepper.

Pour in the cider; once it begins to bubble at the edges, return the bacon to the skillet, scattering it evenly over the vegetables. Cover tightly and transfer to the oven to braise, stirring once about halfway through, until the rutabaga is tender and has taken on an orange hue, 1¼ to 1½ hours. Taste, and adjust the seasoning as needed. Serve hot or warm.

Serves four to six.

Nutrition values per serving (based on 6): 180 calories, 5 g protein, 21 g carbohydrates, 8 g fat (3 g saturated), 10 mg cholesterol, 470 mg sodium, 4 g fiber, 10 g sugar.

Molly Stevens