Wednesday, 29 February 2012

Rutabaga with Dried Tomatos, Shallots & Garlic

I don't really love it when I come up with a veggie recipe that takes 2 pans, but this one was worth it.

I used tomatoes I had packed in oil, and for my cooking oil I used the oil they were packed in. There were probably some Italian type herbs in there, so feel free to add a bit of basil and/or oregano if you feel inclined. If you have plain dried tomatoes, I have suggested an alternative method of using them.You will need to use plain oil, and add the tomatoes to the rutabage to rehydrate rather than heating them with the shallots. In either case, if they are not small cherry tomato sized pieces, they should be chopped before using.

Those little dark green objects in the back of the picture are Swiss Chard Rolls, which we made and froze in the fall. They are great - thaw them out overnight, then heat them up in crushed tomatoes or thin tomato sauce. They work really, really well that way.

4 servings
30 minutes prep time

Rutabaga with Dried Tomatos Shallots and Garlic

4 cups peeled, diced rutabaga
1/2 teaspoon salt
4 large shallots
1 tablespoon olive oil (see note above)
1/2 cup chopped dried tomatoes
3 or 4 cloves of garlic

Peel and dice the rutabaga, into smallish bite-sized pieces. Put it in a pot with water to cover and add the salt. Bring to a boil and boil until tender, about 15 to 20 minutes. If you are using dry dried tomatoes, add them to the rutabaga when they have about 5 more minutes to cook.

Meanwhile, peel the shallots and cut them in half from pole to pole. Cut the halves into thin slices. Heat the oil in a small skillet over medium heat, and gently cook the shallots until soft, reduced in volume and slightly browned; about 10 minutes. While they cook, peel and mince the garlic.

If you are using dried tomatoes packed in oil, pat them dry on a piece of paper towel, and add them to the shallots just a minute or so before they are done.

Drain the cooked rutabaga, and set it aside while you add the garlic to the shallots. Cook the garlic for about one minute, stirring, then add the drained rutabaga. Mash the rutabaga very roughly into the ingredients in the pan, mixing well.

Last year at this time I made Winter Succotash.

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