Roasted Rutabaga and Shiitake Reuben

Roasted Rutabaga and Shiitake Reuben

 

Olive oil

1 rutabaga, peeled and cut into ½ thick slices

1-2 Tb butter

4-6 medium sized shiitakes, stems removed and sliced into fourths

1 dollop honey

Sauerkraut or sliced swiss chard to taste

¼ lb emmentaler cheese

Honey-mustard dressing to taste

½ loaf focaccia, sliced in half

pickles

 

Preheat oven to 350 F. Lightly coat bottom of glass (or other) baking dish with olive oil. Add rutabaga slices, so there’s no overlapping. Brush more olive oil on top. Cook for 45 – 50 minutes, then set aside

Heat butter in a pan on a medium-low flame, and add shiitakes, careful not to burn the butter. Cook until tender, about 8 minutes. Turn off flame and mix in honey

Spread honey mustard on bottom cut focaccia, add rutabaga slices, shiitakes, sauerkraut/chard, emmentaler, then top with focaccia.

If you don’t have a panini press, use this method: Take 2 large pans, about the same size, preferably the smaller one being an iron skillet. Heat the smaller one until it’s hot. Heat the other pan on a low flame and add butter. Add sandwiches, smearing butter, and add a tiny bit of butter on top of the sandwiches. Drop the hot pan, bottom-side down on top, keeping it level. Add a weight of some sort if it’s not an iron skillet (otherwise, grab oven mits and some patience). The weight of the pan (or the slight pressure you apply) will slowly press the sandwich. After about 3-4 minutes, it should be pressed, the cheese melted. Lift top pan, careful not to take the bread with it, and transfer to plate. Serve with pickles.

 

Moroccan Rutabaga and Carrot Stew

Moroccan Rutabaga and Carrot Stew
Altered from Bon Appétit, January 2006

Serves 4-6

4-6 garlic cloves
2 tsp Hungarian sweet paprika
1 tsp salt
½ tsp ground black pepper
½ tsp ground coriander
½ tsp ground cumin
½ tsp turmeric

½ tsp fresh ginger, crushed or chopped finely

½ tsp cayenne pepper

pinch of saffron

1 cup water

2 Tb olive oil

4-6 tomatoes, chopped

2 Tb lemon juice

1 zucchini, chopped coarsely

1 rutabaga, peeled and chopped into half-inch cubes

4 carrots chopped coarsely

Prepare the vegetables: Heat oil in large saucepan over medium heat. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add rutabaga and carrots. Add squash 5 minutes later. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

Serve over couscous or quinoa. Garnish with parsley, cilantro, and/or mint. Drizzle with yogurt if desired.

 

Microbrew-Braised Rutabagas

Microbrew-Braised Rutabagas

from Roots, by Diane Morgan

Makes 6 servings as a side dish

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 large yellow onion, about 12 ounces, thinly sliced

2 tablespoons firmly packed dark brown sugar

4 teaspoons kosher or fine sea salt

½ teaspoon ground Aleppo chile

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cinnamon

2 pounds rutabagas, ends trimmed, peeled, and cut into ½-inch wedges

One 12-ounce bottle porter-style beer

1½ cups canned low-sodium vegetable broth

2 teaspoons finely chopped fresh oregano

2 teaspoons finely chopped fresh thyme

In Dutch oven or other heavy pot, melt butter with oil over medium-low heat until butter is foamy. Add onion and stir to coat evenly. Cover and cook until onion begins to soften, about 5 minutes. Uncover and continue to cook, stirring frequently, until onion is evenly golden brown and caramelized, about 20 minutes.

Add brown sugar, salt, Aleppo pepper, black pepper, and cinnamon and stir constantly until brown sugar has melted and spices are aromatic, about 1 minute. Add rutabagas and stir to coat. Add beer and stock, pressing down on vegetables to submerge them. Liquid should just cover vegetables. If it doesn’t, add more stock or water as needed. Increase heat to medium-high and bring to a boil. Reduce heat until liquid is at a simmer, cover, and cook for 20 minutes. Stir in oregano and thyme, re-cover, and continue to cook until rutabagas are fork-tender, 5 to 10 minutes more. Using a slotted spoon, transfer rutabagas and onions to serving bowl, cover, and keep warm.

Increase heat to high and boil braising liquid, stirring occasionally, until it reduces to about ¼ cup and has thickened to syrup consistency, 10 to 15 minutes. Reduce the heat to low, return rutabagas and onion to pan, and toss to coat in sauce. Heat until vegetables are hot, and then taste and adjust the seasoning. Serve immediately.

Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

slightly altered from Roots, by Diane Morgan

Makes 3-4 servings as a side dish

3/4 pounds rutabagas, ends trimmed, peeled and cut into 3/4-inch pieces

3 1/2 tablespoons extra-virgin olive oil, divided

1/2 tablespoon maple syrup

Kosher or sea salt

Freshly ground black pepper

3/4 cups farro

1 teaspoon red-wine vinegar, plus more for drizzling

A pinch of granulated sugar or 1/4 tsp honey

1 tablespoons minced shallots

1 small garlic clove, minced

2 ounces fresh goat cheese, crumbled

1/4 cup hazelnuts, toasted and chopped

2 cups lightly packed arugula


 

Position a rack in the center of the oven and preheat to 400 degrees. In a medium bowl, toss the rutabagas with 2 tablespoons of the oil, the maple syrup, 1 teaspoon salt and a generous grind of pepper. Spread in an even layer on a rimmed baking sheet. Roast the rutabagas, stirring occasionally, until fork-tender and browned at the edges, about 30 minutes. Let cool to room temperature.

Meanwhile, bring a medium pot of salted water to a boil over high heat and add the farro. Reduce the heat so the water just simmers, cover partially and cook until the farro is tender, 20 to 45 minutes according to the kind of farro you use. Add more water if necessary. Drain the farro in a sieve and shake to remove any excess water. Let cool to room temperature.

In a large bowl, whisk together 3 tablespoons of the oil, the vinegar, 1/2 teaspoon salt, a few grinds of pepper, the sugar, the shallots and the garlic. Taste and adjust the seasoning. Add the farro to the bowl and toss to coat the grains with the dressing. Add the rutabagas and toss gently to mix. Add the cheese and hazelnuts and toss until evenly combined.

In another bowl, toss the arugula with the remaining 2 tablespoons oil, a drizzle of vinegar and salt and pepper to taste.

Divide the arugula among the individual salad plates. Mount the farro salad on top and serve immediately. (The farro salad can be made up to 1 day in advance. cover and refrigerate; remove from refrigerator 2 hours before serving.)


 

Braised Rutabaga with Poppy Seed Bread Crumbs

Braised Rutabaga with Poppy-Seed Bread Crumbs

Adjusted from Gourmet, Feb 2008

For rutabaga

3 tablespoons unsalted butter

2 pounds rutabagas, peeled and cut into 1-inch-thick wedges

1 1/2 cups water

1 tablespoon fresh lemon juice

For bread crumbs

2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1 cup fine fresh bread crumbs from a baguette

1 tablespoon poppy seeds

1 tablespoon chopped flat-leaf parsley

 

 

Braise rutabagas:

Melt butter in a 12-inch heavy skillet over medium heat, then add rutabagas, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir rutabagas, then briskly simmer, uncovered, until all of liquid has evaporated and rutabagas are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

 

Make bread crumbs while rutabagas cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over rutabagas.