Grated Swede with Parmesan

|Mellow the swede of rutabaga by simmering with white wine broth sauteed shallots and fresh thyme. Finish with Parmesan for a welcome hit of umami.|swede|2 tablespoons extra-virgin olive oil1 shallot minced20 ml cup dry white wine1 swede peeled and coarsely grated (about 500 g)60 ml low-sodium chicken or vegetable broth1 tablespoon fresh thyme leavesKosher salt and freshly ground pepper2 tablespoons finely shredded Parmesan|Heat oil in a medium saucepan over medium. Add shallot and cook stirring occasionally until tender about 5 minutes. Add wine and cook until reduced by half about 2 minutes. Add swede stock and thyme and bring to a simmer. Cook covered until swede is tender 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.|25.00 minutes|4|Martha Stewart