Fun with Rutabagas
This is a long one, both in recipe text and in time required to prepare it. But I got eight servings of goodness out of this business. It's so high in protein that it only takes a little bit to feel full. And it's packed with vitamins. Also it has a special place in my heart because it marks my first time cooking with rutabegas. They are delish.
Vegetable-Bean Cassoulet
- 1 med. rutabaga, peeled and diced
- 1 lb. shallots
- 2 T olive oil
- 1 T unsalted butter
- 1 lb. Yukon gold potatoes (about 3C diced, peeling is optional [I didn't])
- 1/2 t salt
- 1 1/2 t dried sage
- 1 1/2 t dried marjoram or oregano
- 1 1/2 t dried thyme
- 1 C dry red wine
- 2 large carrots, chopped into 1" pieces
- 1 large stalk celery, diced
- 1 T minced garlic
- 1 1/2 C chicken or vegetable broth
- 3 packed cups, stemmed, chopped kale
- 6 C cooked white peas or navy beans (4 15-oz cans, rinsed and drained)
- fresh bread crumbs (optional)
- fresh black pepper, to taste
Preheat oven to 350 degrees. Bring a large saucepan of water to a boil. Add rutabaga and cook for about 5 mins. Scoop rutabaga out with a hand strainer and set aside, reserving the cooking water. Bring water to a boil again.
Trim and discard shallot stems, plunge them into the boiling water for about one minute. Transfer to a colander and run under cold water (for easier peeling). Drain well, then peel and chop.
Place an oven-proof Dutch oven** over medium heat. Add olive oil and butter; melt, then swirl to coat the pan. Add shallots and cook uncovered for about 10 mins. Stir in the partially-cooked rutabaga and the potatoes and cook until everything is coated with the butter-oil mixture. Cover and cook over medium heat for 5 mins. Add salt, cover again, and cook for another 10 mins.
Stir in 1t each of the herbs, along with the wine, carrots, celery and garlic. Reduce heat to low, cover and cook for about 15 mins. Add broth and kale, stir in beans and remaining herbs, cover, and place in the oven for 30 mins. Serve hot and top with breadcrumbs and black pepper, if desired.
**I made the mistake of not reading the recipe completely through before starting to cook. I got to this point and realized that I don't have an oven-proof Dutch oven. I haven't registered yet for the Le Creuset because I'm not getting married and no one's about to spend the $194.99 - $349.99 to buy me one. At any rate, I just kept the stove-top business in a large stockpot, then split the mixture in half to put it into two casserole dishes to bake. Worked out beautifully.
posted by ek at 8:14 PM
3 Comments:
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How depressing that marriage is exciting for the Le Creuset and a KitchenAid Mixer too.
Bah. Also, never pay retail! Le Creuset outlets everywhere!
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