Rutabaga with Crispy Shallots
by Caren McSherry
The rutabaga is often overlooked, but it a sweet and nutrient-packed root vegetable, grown right here in BC! With the addition of crispy shallots, BCfresh rutabaga is a revelation in taste and composition. It is truly an explosion of massive flavour that will change your opinion on strong-tasting root vegetables.
Ingredients:
- 4 large BCfresh shallots, thinly sliced
- 1 tbsp unbleached all-purpose flour
- 4 tbsp roasted grapeseed oil
- 2 medium BCfresh rutabagas, peeled and cubed
- 1 medium BCfresh russet potato, peeled and cubed
- 1 small BCfresh carrot, peeled and cubed
- Kosher salt
- 1/3 cup whipping cream (33%)
- 1/3 cup unsalted butter
- Sea salt and freshly ground pepper
Method:
1. Place the shallots and flour in a clean plastic produce bag, twist the top, and shake vigorously to coat the shallots in the flour. Transfer to a sieve and shake out any excess flour.
2. Heat a non-stick fry pan on medium-low heat and add the grapeseed oil and the floured shallots. While frying, stir the shallots and shake the pan occasionally to encourage even browning. Fry until they are all golden brown and crips, about 15 to 20 minutes.
Remove with a slotted spoon and transfer to a paper towel-lined plate to absorb any excess oil. Set aside.
3. In a large pot, place the rutabagas, potato, and carrot, and fill with just enough water to cover the vegetables. Salt the water, bring to a boil, then lower the heat and simmer until they are cooked through and soft, about 15 to 18 minutes. Drain and let the steam subside, then transfer to the bowl of a food processor. Add the cream and butter and puree until smooth.
4. Transfer the puree to a serving vessel, fold in the reserved shallots, and season with salt and pepper. Serve hot.
2. Heat a non-stick fry pan on medium-low heat and add the grapeseed oil and the floured shallots. While frying, stir the shallots and shake the pan occasionally to encourage even browning. Fry until they are all golden brown and crips, about 15 to 20 minutes.
Remove with a slotted spoon and transfer to a paper towel-lined plate to absorb any excess oil. Set aside.
3. In a large pot, place the rutabagas, potato, and carrot, and fill with just enough water to cover the vegetables. Salt the water, bring to a boil, then lower the heat and simmer until they are cooked through and soft, about 15 to 18 minutes. Drain and let the steam subside, then transfer to the bowl of a food processor. Add the cream and butter and puree until smooth.
4. Transfer the puree to a serving vessel, fold in the reserved shallots, and season with salt and pepper. Serve hot.
Copyright (c) Caren McSherry 08/2022
