Thursday, 10 January 2008

Rutabaga with Peas & Mushrooms

Here's a nice all-in-one vegetable dish. It's is my take on this recipe here.

4 servings
1 hour - 20 minutes prep time

Rutabaga with Peas and Mushrooms3 cups diced rutabaga
2 cups frozen green peas

2 cups diced fresh button mushrooms
2 tablespoons butter

1/4 teaspoon rubbed thyme
1/4 teaspoon rubbed savory
salt & pepper

Peel and dice the rutabaga, and put it in a pot with water to cover. Bring to a boil and boil steadily for about 30 minutes, or until tender.

Meanwhile, clean and dice the mushrooms. About 5 minutes before the rutabaga is done, add the peas to the rutabaga and heat up the butter in a skillet. Sauté the mushrooms until nicely browned all over. Season them with the thyme, savory, salt and pepper.

Drain the rutbaga and peas well, and mix with the mushrooms in a serving bowl. Serve at once.

1 comment:

Bellini Valli said...

That's one way to spice up the old turnip or rutabaga! I don't know why exactly but I always consider this veg to be a Christmas food. You have convinced me it needs to at my table more!