3 large carrots
¼ cup olive oil
3 Tbs. lime juice
2 tsp. curry powder
6 Kaffir lime leaves, shredded
2 stems fresh curry leaves
3 Tbs. chopped cilantro
Salt and pepper
Cut all the veggies into batons (approx. ¼ in. wide by 2 ½ in.) and place them in a large roasting pan. Drizzle the olive oil over the veggies and sprinkle half the lime juice, the curry powder, 1 ¼ tsp. of salt and a healthy dose of black pepper. Mix well and roast at 4750 for 30 minutes turning the veggies once or twice during cooking. Add the lime leaves, curry leaves, and scallions and roast for an additional 10 minutes. Remove the veggies from the oven, sprinkle with the remaining lime juice and cilantro. This dish can be served warm or at room temperature. Adapted from Plenty More by Yotam Ottolenghi.
For the cake:
- 150g (1 cup, packed) raw peeled and grated swede (rutabega)
- 3 eggs
- 175g (¾ cup) sugar
- 100g (½ cup) plain full-fat yogurt
- 100ml (½ cup) rapeseed or vegetable oil
- 2 teaspoons vanilla extract
- 250g (2 ½ cups) plain (self-raising) flour
- 2 teaspoons baking powder
- ½ teaspoon bicarb of soda (baking soda)
- 2 teaspoons ground nutmeg
- ½ teaspoon salt
For the brown butter frosting:
- 400g (3 cups) powdered icing sugar
- 2 teaspoons vanilla extract
- 3-4 tablespoons milk
- 115g (½ cup) unsalted butter, at room temperature
- 30g (¼ cup) salted hazelnuts, chopped
For the cake:
- Preheat oven to 180C/350F. Grease and line a 9” square cake tin with parchment paper.
- Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.
- Pour into the prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.
For the frosting
- Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.
- In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.
- Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.
Rutabagas can be thinly sliced and layered with potatoes and sliced onions in a perked-up version of potatoes au gratin. Butter a deep 3 quart casserole. Layer thinly sliced potatoes, rutabagas and/or turnips in the bottom, season with salt and pepper. Cover with a layer of onions, sprinkle with 1 Tbsp. flour, dot with 1-2 Tbsp. butter, and cover with a layer of cheese. Repeat this layering 3 more times. Heat about 1 qt milk to just below boiling and pour over layered vegetables to cover. Cover and bake in a 350o oven for 45-60 minutes or until milk comes to a boil and bubbles. Remove cover and bake for another 30-45 minutes, until root vegetables are tender and the top is browned.
Adapted from The Victory Garden Cookbook by Marian Morash.
- 1 medium onion, chopped
- 1 Tbs vegetable oil
- 3 small carrots, peeled and chopped
- 2 cups rutabaga, peeled and chopped
- 1/2 tsp salt
- 1 cup stock or water
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 2 cups orange juice
- black pepper to taste
Sauté onion in oil for 5 minutes until translucent. Add chopped vegetables and salt. Sauté 10 minutes stirring occasionally. Add stock and cook covered on low heat for 20 to 30 minutes. Add spices. In a blender, puree the soup with orange juice until smooth and thick. Season with black pepper.
Makes 4 cups.
From Sundays at Moosewood Restaurant.
- 1 rutabaga
- 2 Tbs. butter
- pinch of salt
- handful of fresh herbs (eg. thyme, parsley), chopped
- 4 oz. mature cheddar cheese, grated
- 1 tbsp sesame seeds and pumpkin seeds
Preheat the oven to 3500. Peel the rutabaga and chop into 2cm chunks. Boil in a large pan of water for 15-20 min. until soft. Drain the rutabaga and mash with the butter. Add the herbs and season with salt. Transfer the rutabaga to an ovenproof dish and sprinkle with cheese. Sprinkle the seeds on top of the cheese. Bake for 20 min, until the cheese is bubbling.
From Veg Box Recipes website; Riverford Organic Vegetables – http://www.riverford.co.uk
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you’ll have a wonderful topping and a comforting winter meal.
- 1 cup polenta
- 1 scant teaspoon salt
- 4 cups water
- 1 tablespoon unsalted butter
- 1/4 to 1/3 cup freshly grated Parmesan (optional)
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1/2 pound rutabaga, peeled and cut in small dice
- 1/2 pound carrots, peeled and cut in small dice
- 1 medium parsnip, peeled, cored and cut in small dice
- 1 large or 2 medium garlic cloves, minced
- 1 (14-ounce) can diced tomatoes with juice or crushed tomatoes
- Pinch of sugar
- Salt and freshly ground pepper
Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using. While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, rutabaga and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat. Serve the polenta with the vegetables spooned on top.
This recipe calls for beets, but I have used turnips, rutabagas and celeriac too, and they were all great. The beets make a fuschia-colored salad though, and are definitely the prettiest. I have taken this dish to potlucks and gotten rave reviews, a pretty good trick for a root vegetable.
- 2-3 medium beets
- 3 T. sour cream or yoghurt
- 1 T. prepared horseradish, or to taste
- ¼ t. salt
- ¼ t. sugar
- dash of black pepper, to taste
Cut off the stems of the beet greens, scrub but don’t peel. (Save the greens for another dish, or use them as a garnish for this one.) Boil the beets in water to cover until they are easily pierced with a fork. Drain and cool. When cool, rub off the peel, and cut into thin strips, or for the talented among you, julienne them. There should be about 2 cups. Blend the sour cream or yoghurt with the horseradish, salt, sugar and pepper. Add the beets and stir gently. Chill and serve.
From Sundays at Moosewood.
A trio of fall root vegetables — carrots, leeks, and a rutabaga — forms the savory foundation of this soup. Puréed and enriched with crème fraîche, this potage, with its velvety, smooth texture and glorious orange hue, is always a hit — whether it’s a first course or the main attraction.
- 4 tablespoons unsalted butter
- 2-1/2 cups chopped leeks, white and light green parts only (3 to 4 medium leeks)
- 1-1/2 pounds carrots, peeled and diced
- 1 medium rutabaga (1 to 1-1/2 pounds), peeled and diced
- 8 cups chicken stock
- Kosher salt
- 1-1/4 cups crème fraîche
- 3 tablespoons finely chopped fresh flat-leaf parsley
1. Heat butter in a large, heavy pot (with a lid) over medium-high heat. When melted and hot, add leeks, carrots, and rutabaga. Sauté vegetables until softened, for 10 minutes or longer. Add stock and bring mixture to a simmer. Reduce heat, cover, and simmer until vegetables are very tender, for about 30 minutes.
2. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in the pot.) Whisk in 3/4 cup of the crème fraîche. Taste soup and season with salt, as needed. (The soup can be prepared 2 days ahead. Cool, cover, and refrigerate. Reheat over medium heat.)
3. To serve, ladle soup into shallow soup bowls. Garnish each serving with a generous dollop of the remaining 1/2 cup crème fraîche and a sprinkling of parsley.
• Rutabaga is an often overlooked root vegetable member of the cabbage family. Its pale yellow flesh is slightly sweet. Choose ones with smooth skin and firm flesh that are heavy for their size.
• A sliced yam added to this soup would bring out a sweet touch and play well with the rutabaga.
• This soup can be made ahead and its flavor will only improve.
• When you have time, try roasting the vegetables before cooking them into a soup. Toss the chopped vegetables with a little olive oil, spread them out on a shallow pan and roast at 425 degrees F until they begin to soften and caramelize. Flavors will be more intense.
Makes 8 servings.
Excerpted from Sunday Soup: A Year’s Worth of Mouthwatering, Easy-to-Make Recipes by Betty Rosbottom (Chronicle Books LLC). Copyright © 2008 by Betty Rosbottom.
- 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
- 1 pound carrots, peeled, cut into matchstick-size strips
- 1/4 cup (1/2 stick) butter
- 1/4 cup fresh lemon juice
- 3 tablespoons honey
- 1 teaspoon grated lemon peel
- 1/2 cup chopped fresh chives
Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain. Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
From Bon Apetite November 2001.