Smashed Rutabaga with Apples and Ham
Its the time of the year when our CSA share is over but we still find quite a few root vegetables lingering in either our frig or in a dark corner of our closet. I'm always looking for new, creative and tasty ways to use them. In this recipe, I think I have found a good way to use a rutabaga. The original recipe suggested that pears would also work instead of apples. I think I would prefer to stick with somewhat tart apples.
Sunflower oil or extra virgin olive oil
2-3 garlic cloves, smashed and peeled
1-1/2# rutabaga, peeled, and cut into chunks
2 large tart apples, peeled and cut into chunks
Kosher salt and black pepper
3/4-1 cup diced cooked ham
1 tablespoon apple cider or balsamic vinegar
1 tablespoon butter
Put a glug of oil in a large frying pan that has a lid and heat over medium heat. Add the garlic and cook slowly until its soft, but not too brown about 5 minutes.
Add the rutabaga to the pan. If you don't have quite enough rutabaga you can substitute some turnip or winter radish. Add 1/2 teaspoon salt. Add about 1/4 cup water to the pan and start cooking the rutabaga while you prepare the apples. Cover the pan. Add the apples and continue to cook until the rutabaga is tender. It will take 30-35 minutes. Add more water if needed. I needed about 1/2 cup of water. Transfer the vegetables and apples to a bowl.
Add the ham, vinegar, and butter to the pan. Let the ham brown lightly while you mash the rutabaga with a potato masher or wooden spoon until chunky. Add the ham. Taste and adjust seasoning.
Adapted from Six Seasons, a New Way with Vegetables by Joshua McFadden
Sunflower oil or extra virgin olive oil
2-3 garlic cloves, smashed and peeled
1-1/2# rutabaga, peeled, and cut into chunks
2 large tart apples, peeled and cut into chunks
Kosher salt and black pepper
3/4-1 cup diced cooked ham
1 tablespoon apple cider or balsamic vinegar
1 tablespoon butter
Put a glug of oil in a large frying pan that has a lid and heat over medium heat. Add the garlic and cook slowly until its soft, but not too brown about 5 minutes.
Add the rutabaga to the pan. If you don't have quite enough rutabaga you can substitute some turnip or winter radish. Add 1/2 teaspoon salt. Add about 1/4 cup water to the pan and start cooking the rutabaga while you prepare the apples. Cover the pan. Add the apples and continue to cook until the rutabaga is tender. It will take 30-35 minutes. Add more water if needed. I needed about 1/2 cup of water. Transfer the vegetables and apples to a bowl.
Add the ham, vinegar, and butter to the pan. Let the ham brown lightly while you mash the rutabaga with a potato masher or wooden spoon until chunky. Add the ham. Taste and adjust seasoning.
Adapted from Six Seasons, a New Way with Vegetables by Joshua McFadden
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