Or, "Cooking with Rope Burns*†"No fish today, I'm kind of sick of it. But our CSA share on Saturday had some lovely rutabagas, so I dug into one of our vegetabley cookbooks and came up with the following new recipe.
1. Peel roughly 2 pounds of rutabagas. This may take a while-- the ones I had were remarkably hard to clean.
2. Cube, cover with water, add copious salt, bring to boil and simmer for 15 minutes.
3. Meanwhile (or beforehand, if you're an organized sort of person), peel, core and quarter an apple. Slice 1 medium onion.
4. Start caramelizing the onion in a little bit of butter and oil.
5. When the 15 minutes are up, add the apple quarters and continue to simmer for another 10-15 minutes until tender. Keep the onions browning over medium heat; proper caramelizing takes time and relatively low heat.
6. Drain the (now) tender rutabaga and apple chunks. Return to the pot, add a bit of milk and a little more butter, and mash to bits. Mmm, catharsis.
7. Check seasoning, top with caramelized onions and serve.
Very yummy.
*Pro tip 1: Don't.
†Pro tip 2: Wear gloves.
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