Monday, November 23, 2009

So, what do you do with rutabaga?

A recipe from Chef David MacLennan of Latitude 41:

  • 4 rutabaga, peeled and diced
  • 2 turnips, peeled and diced
  • 1 ripe pear, peeled and diced
  • 1 cup heavy cream
  • 4 ounces butter
  • 2 teaspoons butter
  • salt and pepper

Boil the rutabaga in salted water for 10 minutes, then add turnips and pears, and cook until all are tender. Drain and let dry for a moment, then transfer to a blender or food processor. Add cream and butter and season with nutmeg, salt and pepper to taste.

Read more about The Wayward Seed Farm and A Locally Grown Thanksgiving in the Sunday edition of The Columbus Dispatch.

3 comments:

Ryan Morgan said...

Made this yesterday for the big to-do. Folks loved it.

Thanks for sharing.

Emmy The Wayward Seed Dog said...

I'll pass the message along to Chef. He'll be glad to hear that!

Mary Pat said...

We plan to thin this with some broth and use it for a first course for a holiday feast. Any garnish recs? I was thinking creme fraiche and something intense and crispy: fried garlic? fois gras? lardons?