By Barbara's cooking again on October 28, 2008
Photo
Photo by Bay Laurel
3 Reviews
* timer
* Prep Time: 30 mins
* Total Time: 1 hr
* Servings: 6-8
About This Recipe
Carrot and rutabaga really complement each other's flavors. If I double this, I try to buy small rutabagas because they are easier to cut into chunks. I have had this recipe for many years and I believe it came from either Gourmet or Bon Appetit. I am just guessing on the preparation time."
Ingredients
o 2 lbs carrots, peeled and cut into 1 inch pieces
o 1 lb rutabagas, peeled and cut into 1 inch pieces
o 3 tablespoons softened butter( a teaspoon of olive or flax oil)
o 1 pinch sugar(MYSELF I WOULD LEAVE OUT OR IF i HAD TO SWEETEN
it would be AGAVE honey )
o salt and pepper
Directions
1. In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
2. Drain and mash by hand or in a food processor until coarse.
3. Blend in butter, a pinch of sugar and salt and pepper to taste.
4. Serve warm.
Simply Roasted Fennel
About This Recipe
"Simply roasted with olive oil, Kosher salt and freshly ground black pepper, the fennel mellows into such an excellent flavor. It doesn't need anything else but can be sprinkled with Parmesan. Serve with grilled lamb and wild mushroom risotto for a perfect dinner."
Ingredients
o 2 fennel bulbs, cleaned and quartered
o 1 -2 tablespoon olive oil
o kosher salt & freshly ground black pepper
Directions
1. Preheat the oven to 350 degrees.
2. Toss the fennel, olive oil, season with salt and pepper and pop into the oven, uncovered, in a small pan.
3. Shake the pan every 15-20 minutes.
4. Cook for 45 minutes, or until soft and starting to crisp on the edges.
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