March 5, 2011

Rutabaga Mash with Crispy Garlic

Rutabagas should not be relegated to the job of unidentifiable cube in soups and pasties, though the latter is not the same without them.  This excellent storage root, also known by the name Swede, is delicious roasted or mashed.  Penny is a big fan of them cooked in beef broth but I wanted something different for myself so I made this.  The rutabagas and thyme both came from my winter 9 Bean Rows CSA.

Rutabaga Mash with Crispy Garlic
Makes 4 side dish servings

4-6 small to medium rutabaga roots*
3 cloves of garlic
2 tablespoons of good extra virgin olive oil
a few sprigs of thyme
flaky salt and freshly ground pepper

*regular grocery rutabagas are usually huge and you might only need one or two, aim for ~3 cups of chopped root

-Bring a large pot of water to a boil.  Peel and chop your rutabagas.  Salt your water like you were cooking pasta in it and add the rutabagas when it comes to a boil.
-Bring the water and rutabagas back to boil and cook until tender throughout.
-While the rutabagas are cooking, peel and thinly slice your garlic.  Add the garlic and olive oil to a cold pan and warm over medium-low heat.  Cook until fragrant and just beginning to get golden brown on the edges.  Pull the leaves off of the thyme and stir it into the hot oil.
-Drain and roughly mash your rutabagas.  Spoon the warm oil and garlic over the top and add flaky salt and pepper to finish.  Serve immediately to enjoy the crunch of the garlic.

Extra: For those of you who partake in dairy try this recipe for rutabaga souffle, Consider the Rutabaga
Dog Hill update: Penny is a full-time walker now
Flamey, Alex's bearded dragon is getting bigger.  I love his thoughtful expressions.
And Perfect is REALLY growing like a weed.
She doesn't sit still for pictures, you have to sneak up on her.