Curried Rutabaga

By Chef Mario

Rutabaga: we may all be familiar with the sight of this winter storage vegatable, in all it’s purple and wax covered glory, sitting ignored at the super market. It’s big, unwieldy, but packed with flavor and potential. Much like a turnip, it has a crisp, watery flesh, that has a hint of radishy bite, but is quite mellow and can be cooked as you would many other root veggies. Peel, dice, and roast as you would turnips or potatoes, boil and mash with a little butter, or make a departure from the obvious and head a little east…

one rutabaga, peeled and diced into one inch cubes
one bunch scallions, sliced across, white and green separated
one clove garlic, minced
1 tsp cumin (optional)
2 tsp curry
chicken stock or water
salt and pepper
cilantro leaves
In a heavy pot or dutch oven heat a couple teaspoons of oil and toast whole cumin seeds lightly, about thirty seconds.
Add the scallion whites, minced garlic, and rutabaga, stirring constantly, for a minute or so.
The idea is to bring out the fragrance of the garlic and onion, but not to add any color.
Next add the curry and salt and pepper, again cooking for about 45 seconds to bring out the fragrance.
Add the liquid of your preference, just covering the rutabaga, bring to a boil, cover with a lid, and place in the oven.
Cook roughly 20 minutes, but check and give a careful stir at 10 minutes.
When the rutabaga is tender, consistency can be adjusted on the stovetop by adding liquid or bringing to quick boil and reducing.
Check seasoning.
Serve hot, with the scallion greens and cilantro tossed in at the end.
Pair with bulgar, cous cous, or  jasmine rice. A great meal on it’s own or as a side dish.

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