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rutabagas
In Season: Rutabagas
December 1st, 2009Best imagined as the lovechild of a cabbage and a turnip, the rutabaga is often overlooked because of its unappetizing name and history as peasant food. But these brassica veggies bring a uniquely sweet yet bitter flavor to most any meal.
In Season: Rutabagas
December 1st, 2009Best imagined as the lovechild of a cabbage and a turnip, the rutabaga is often overlooked because of its unappetizing name and history as peasant food. But these brassica veggies bring a uniquely sweet yet bitter flavor to most any meal.
Roasted Root Vegetable Stew
December 1st, 2009UnfeaturedIngredients:
4 cups vegetable or chicken stock
2 bay leaves
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 cup rutabagas
1 cup parsnips
1 cup shallots
1 cup carrots
1/2 cup celery root
Salt and pepper to tasteDirections:
1. Add stock, bay leaves, chopped thyme and chopped sage to a stewpot to boil.
2. Peel and cut into stew-sized pieces rutabagas, parsnips, shallots, carrots, and celery root. Add to pot.
3. Cook until veggies are tender. Salt and pepper to taste.
