Roasted Rutabaga
Try It, You'll Like It
These days the magazines are roasting everything. Everything vegetable that is. And it's certainly true that cooking in dry heat does a marvelous job of concentrating flavors. On the other hand, vegetables that are fibrous to begin with remain pretty fibrous after roasting -- I'm thinking in particular of broccoli and asparagus, which I still prefer steamed. I'm with the French and Italians on vegetables. I like them well- (not over-) cooked. If you prefer your vegetables raw then eat them that way.
By this time I've tried roasting most things. I'm particularly fond of roasted carrots and roasted cauliflower. And potatoes, particularly roasted in duck or goose fat, are sublime. But the one time I'd been served roasted rutabaga it was hard and rather bland. The other day it occurred to me (yes, I do sometimes sit around just thinking about food and cooking) that the rutabaga had simply been under-cooked. It was one among several vegetables on the plate and I think the cook had treated them all the same which resulted in underdone rutabaga.
If you're not familiar with rutabaga
So yesterday I bought a rutabaga, cut it up into 3/4" dice, tossed it with olive oil, dried Herbes de Provence, a bit of salt and pepper, and a spoon full of sugar (to encourage browning). Then I spread it out on a baking sheet and cooked it at 350F until the cubes were tender. This turned out to take about 45 minutes, which was half again as long as I'd expected. Nevertheless, with a bit more salt sprinkled over the cubes, the result was marvelously sweet -- almost like eating candy. Note that I didn't add enough sugar to the mixture for that to account for the sweetness.
This is a definite keeper. I had it with lentil soup last night but it would be wonderful with pork or duck.
These days the magazines are roasting everything. Everything vegetable that is. And it's certainly true that cooking in dry heat does a marvelous job of concentrating flavors. On the other hand, vegetables that are fibrous to begin with remain pretty fibrous after roasting -- I'm thinking in particular of broccoli and asparagus, which I still prefer steamed. I'm with the French and Italians on vegetables. I like them well- (not over-) cooked. If you prefer your vegetables raw then eat them that way.
By this time I've tried roasting most things. I'm particularly fond of roasted carrots and roasted cauliflower. And potatoes, particularly roasted in duck or goose fat, are sublime. But the one time I'd been served roasted rutabaga it was hard and rather bland. The other day it occurred to me (yes, I do sometimes sit around just thinking about food and cooking) that the rutabaga had simply been under-cooked. It was one among several vegetables on the plate and I think the cook had treated them all the same which resulted in underdone rutabaga.
If you're not familiar with rutabaga
So yesterday I bought a rutabaga, cut it up into 3/4" dice, tossed it with olive oil, dried Herbes de Provence, a bit of salt and pepper, and a spoon full of sugar (to encourage browning). Then I spread it out on a baking sheet and cooked it at 350F until the cubes were tender. This turned out to take about 45 minutes, which was half again as long as I'd expected. Nevertheless, with a bit more salt sprinkled over the cubes, the result was marvelously sweet -- almost like eating candy. Note that I didn't add enough sugar to the mixture for that to account for the sweetness.
This is a definite keeper. I had it with lentil soup last night but it would be wonderful with pork or duck.
16 Comments:
Ah, rutabaga...one of my favorites!
Mine tooooooooooooooooo ...
Hi Kevin,
It's good to find a fellow rutabaga fan. I just posted a leek and rutabaga soup that was really yummy. Such an underrated vegetable.
I'm glad I found your wonderful site (good ol' food porn watch)
Stephen & Alanna,
I've always liked rutabaga well-enough, but the raosting makes them superb.
Catherine,
I'm glad you found it too. And I've no idea how anyone could keep up with three blogs.
Now this is one thing I can say I've never tried in my life....hmmmm
I've never cooked rutabaga but after reading this I think I'll give it a try!
Oh, rutabaga, I love it! That pictures looks so divine, now I am really craving this. Lovely blog!
CD & Kat,
I've always liked it well-enough, but roasting really makes it sing.
Miz C,
Thanks for the kind words.
Geez, I know must have had rutabaga sometime in my life, but I can't remember when. It really looks rather yummy. So how do you pick a good rutabaga?
KM,
Frankly I have no idea -- although bigger seems to be better. But the things are coated in wax, are hard as a brick-bat, and usually have dicey spots on them.
Rutabaga, eh? I might have to give it a try now that I know it's a food. I always thought it was just some place in New Mexico...
That sounds phenommenal... rutabega huh? If you are interested in seeing some fun new recipies, you should check [this] out!! Thanks for the post!
GC,
That's a common mistake. You're thinking Albuquerque which is larger than a rutabaga.
Angela,
I have.
I got into the same habit several years ago - roasting every vegetable. (Roasted plum tomatoes, with EVOO, salt and pepper pureed with Chicken stock make Campbells tomato soup.) Getting back to Rutabaga, I roast the vegetable, sliced, with EVOO, salt, pepper and sometimes a bit of garlic or other spices, for about 45 minutes or until just crisp. Then I puree it with Chicken stock to desired thickness. Sometimes, I add pureed apples, heavy cream, hot sauce to taste, a touch of vanilla...well you get the picture. If you enjoy the taste of this root vegetable, it's fun to experiment. After researching this inexpensive veggie, I'm definitely going to try leeks and carrots and maybe even honey. This vegetable does lend itself to requiring some sweetness to give it the "Wow" factor. Contessa, Chicago.
Contessa,
The main thing the sugar does in my recipe is aid browning.
I'm coming to this a year+ later but it's still wonderful. Huge hit with the family, thanks
zastros
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