Farm box brought a bunch of rutabagas, which I intended to make into rutabaga-mashed potatoes. But I don’t really like mashed potatoes, so why bother?
Instead, I found an online recipe for pan-roasted rutabagas and then embellished with whatever I could find in the fridge. Leftover pho (for the chick stock flavor), leftover rice (well, why not – rutabagas aren’t nearly as starchy as potatoes). So after a 30-minute simmer, I had this lovely pan that resembled a Spanish paella of sorts.
How did it taste? Quite delicious! Rutabagas work well with the rice because they are similar in density and sweetness to other hearty root vegetables (such as carrots). And despite their unbecoming outward appearance, rutabagas turn such a beautiful golden hue with cooked (think butternut squash).
It did indeed remind me of paella, sans meat. This dish was perfectly filling. What a comforting meal on a cold winter’s night!
Here’s my makeshift recipe:
3 spring onions, chopped (white parts only)
3 cloves garlic, minced
1 TBSP butter + 1 TBSP olive oil
1 lb rutabagas, peeled and chopped
Pinch thyme and rosemary
Salt and pepper (I used Herbs de Provence salt)
1-2 cups chicken broth
1-2 cups cooked rice
Sautée onions and garlic in butter/oil. Add rutabagas and seasoning, stir. Add broth and rice. Turn up the heat to boil, then lower heat to medium. Cover and simmer until liquid absorbs, about 15 minutes. Stir again and reduce heat to low. Cover for another 15 minutes, until rutabagas are soft.