Thursday, November 18, 2010

Carbing up to push toward the Summit Part 3 (Psst - you've probably never eaten it before)



I'm throwing this one in - no one eats Rutabagas. They look weird and you probably have no idea how to cook them. Well, pickles look obscene and you eat them don't you. Rutabagas have a pleasantly bitter taste and have the texture of mashed potatoes. And an added bonus - it's another one of our old cruciferous cousins.

Mashed Rutabagas

Ingredients

* 4 pounds rutabagas (about 6 large), peeled, cut into 1-inch pieces
* 1/2 cup sour cream

* 6 tablespoons (
3/4 stick) butter, room temperature
* 1/4 cup chopped fresh parsley

* Kosher salt
* 2 cloves of garlic

Tools

* Sharp utility knife
* Meat Cleaver

* cutting board
* Peeler

* 1 large heavy bottom stock pot

* 1 wooden (
or metal) spoon
* Potato masher

* Large Skillet

* Colander
* CD -
I'm going with Singles - 45's and Under by Squeeze


Direction

Start the CD


Peel the rutabaga - this is easier said than done. Rutabagas are covered with wax. If you feel comfortable with a knife (perhaps you are an ex-assassin for the CIA or a member of an all girl motorcycle gang - it's not for me to judge.), use the knife to peel away the wax layer then cut off the underlying skin. Otherwise - nut up and use your peeler. Your last resort is buying already peeled and chucked rutabaga for your local gourmet grocer (I'll try not to think badly of you.)

Once peeled, cut into chunks. Again this is easier said than done. Rutabagas are tough little bastards and difficult to cut. I would suggest cutting them in half, with a cleaver or large chef's knife. Then placing the cut side down on the cutting board - it gives you a more stable object to hack up (as opposed to your hand, which should not be cut up.)

Put the chunks and one of the peeled cloves of garlic in your large stock pot and cover with water. Add the salt (as I've discussed before, if you don't want my father-in-law voice ringing in your ear, which would be very bizarre because you probably haven't met him, add enough salt to make the water taste like seawater - without the nasty petrochemical taste.) Bring to a boil; reduce heat, and simmer for 30 minutes or until a knife easily pierces the chucks.

Dance around the kitchen to Squeeze while your waiting for the rutabagas to cook because you know what happens to those watched pots - nothing, you're waiting water boil, geez.

Drain and set aside for a moment.

Wipe your stock pot dry. Add the rutabagas back into the pot and begin to mash with the 3 tablespoons of butter, 1/2 cup of sour cream, 1 teaspoon salt, and the black pepper. Mash until smooth.

Hang on, one more step. Slice the other garlic clove into thin pieces. Melt the remaining butter in the large skillet and briefly sauté the cut garlic in the butter. Add the mashed rutabagas into the skillet and stir occasionally until the rutabagas are bubbling. Take off the heat.

Serve.

NextThe Summit - stuffing and the turkey

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