Login: Kristin Meier
This week, when perusing the produce section with my 3 year old, we happened upon a rutabaga. “That is a rutabaga,” I said. “rut-a-bag-a” she deliberately pronounced, “let’s get a rut-a-bag-a!” I never turn down a child’s request for produce, so we went home with a rutabaga. Now the challenge was on to find out what to do with the roundish, purplish vegetable.
I recalled a recipe for rutabagas recommended by my foodie cousin, Rob, in San Francisco. He referred me to a recipe in the Ad Hoc at Home, and I was on my way. I exchanged a chicken for beets and added a parsnip, fennel, and some spices. The result was amazing!
- 8-12 red-skinned potatoes, halved
- 4 large carrots, chopped
- 3 beets, chopped (optional)
- 2 rutabagas, chopped (peeled if skin has been waxed)
- 1 turnip, chopped
- 1 parsnip, quartered and diced
- 1 yellow onion, chopped
- 3 large leeks, diced
- 1 bunch of fennel, diced
- ¼ c extra virgin olive oil
- 4 garlic cloves, diced
- 1 thyme sprigs, diced or 2 T dried thyme
- 2 T parsley
- 3 T pepper
Preheat oven to 475. Combine all vegetables in a large, greased roasting pan along with garlic, oil, and spices. Toss to coat evenly. Roast vegetables for about 25 minutes, turn vegetables with spatula to avoid burning, then reduce heat to 400 for about 30 minutes. Serve hot. Enjoy!
Inspiration: Thomas Keller’s Ad Hoc at Home