Braised Rutabega

Spice Profile: basil, marjoram, oregano, rosemary, sage, thyme

This dish is an homage to a dish made for me by Lee Frank of Otis restaurant in Exeter. Rutabaga conjures many a sad memory of an oft overcooked vegetable. This dish tries change that view with a different style of cooking. Braise the rutabaga in a champagne vinegar. If you don’t have champagne vinegar, use cider or rice wine vinegar instead. The cider will maker a darker finish but will still be delicious!

Wash and trim the rutabaga, I don’t peel it, just cut off any weird bits. I used to be concerned by waxed vegetables, but it is a food-grade wax and does keep the veggies better. I just run it under warm water to take it off. Chop one large rutabaga, or a few medium, into half inch cubes. Also, chop up one shallot into fine pieces. Heat a large Dutch oven with 2-ish tablespoons of olive oil. Once warm, add the rutabaga, shallot, and full spice pack, (2 tsp Stock+Spice Italian Seasoning), plus 1 cup champagne vinegar, and 1/2 cup water. Cover and simmer for 50 minutes or so until the rutabaga is just tender. Uncover and cook off any extra liquid. Add salt to taste.

You will likely have more than enough for one meal! This would be great cold on a salad, or you could re-heat it and serve it with eggs as a delicious hash! So good!

Enjoy, my friends!