Total Time: 1 hour
Number of servings: 2
Per Serving 305 calories
Fat 2 g
Carbs 67 g
Protein 12 g
Who the hell knows how to cook rutabagas? Well, I'm sure lots of people do, but nobody ever taught me. My one attempt a rutabaga fries was mediocre at the dinner table, and caused a day or two of lower GI unhappiness. So I eyed the remaining roots in my fridge with some trepidation.
This recipe was an attempt to cook away whatever starch was causing the gut problems, and bring out the tasty aspect of this strange root vegetable. I'm pretty happy with the result, though I will confess to having taken some dietary enzymes before eating it!
- 2 large rutabagas
- 1 cup beef stock
- 5 cloves garlic
- .5 tsp salt
- black pepper
- dash allspice
- This is a multi-stage process, but it's not so hard. If you have an electric food processor, and pressure cooker, this will go a lot faster.
- Peel the rutabagas and slice them very thinly. The food processor helps a lot here. Steam them or cook them in a pressure cooker until they are soft.
- Leaving the lid off the pan, add the other ingredients to the cooked rutabagas, Using a stick blender, reduce this all to a mas, and allow to cook until most of the liquid is reduced.
- Butter a deep casserole dish, and spread the mixture out. If you wish, add a little cheese to the top. Bake in a 350 degree oven until the top appears to be caramelized and slightly dried out. Serve immediately.