I don’t love every vegetable, though I have a secret desire to find a way to transform each of them into a dish worthy of diving in for seconds. Rutabaga is one of those vegetables. Mashed with potatoes, carrots and lots of creamy things, such as butter and cream, is a fair place to start. That is a Swedish way of handling this root vegetable. What are we to do if we prefer to go without the cream? Well, I love a good hash. I’m a sucker for a combo of pastured meat andÂ beautiful vegetables.
This dish asks the rutabaga to fill in for potatoes. I was quite happy with the results and though it was a meal prepared for adults, I think my kids would have thought they were spuds. This cross between the cabbage and turnip has some nutrition to offer us, fiber, magnesium, calcium, Vit C and it is a grounding food. I made this dish when I was spending a weekend creating and writing so I needed to feel centered and grounded as I was exploring new ideas.
It is worth exploring new foods as you may surprise yourself in how much you like them. I never thought I would like pickled ginger. Now I love it. It took some time, a few tries and timid nibbles before accepting the taste. I’m feeling that way about the rutabaga, really starting to love this hearty root.
Â½ pound pastured sausage
2 cloves garlic, smashed and chopped
1 cup broccoli
1 rutabaga, diced
1 small zucchini, sliced into half moons
couple dashes of umeboshi vinegar
red pepper flakes
In a skillet saute Â½ pound of pastured sausage (out of the casing) and set aside. Using the same skillet add garlic, broccoli and rutabaga. Saute adding a small amount of water as needed to steam the vegetables and allow to soften slightly. This is called water saute when you combine the water and the fat. Once al dente, add zucchini and saute for another minute. Add the sausage back in and heat to taste. To season some umeboshi vinegar and red pepper flakes give this the perfect boost. Serve with a poached egg over the top.