Recipe: Winter Vegetable Purée

 An Autumnal Vegetable Blend to Complement the Falling Leaves

by Judy Bloom

Rutabaga - AKA Swede, Swedish turnip, lanttu, tumshie, or neep - is a hybrid of cabbage and turnip that originated in Northern Europe sometime before 1600. Rutabagas are in the cruciferous family of healthy veggies, packing lots of fiber, vitamin B6, potassium, and magnesium, and a large dose of Vitamin C. They are relatively low in fats and calories, if you don’t load them up with butter and heavy cream.

 

A little known fact is that in parts of England, Scotland, Ireland, and the Isle of Man this root vegetable was carved into lanterns to decorate houses for Halloween, before pumpkins became more common.

 

In this recipe I used potatoes and carrots to moderate the more assertive flavor of the rutabaga. The carrots also helped with the color of the dish. Caramelized shallots add a bit of flavorful and textural contrast to finish the dish. Olive oil steps in for the butter and cream you find in most recipes.

 

Winter Vegetable Purée

Serves 8 - 10

 

1 rutabaga (approximately 8 oz.), peeled and cubed

1 pound thin skinned potatoes, scrubbed and cubed

2 large carrots, peeled and cubed

 

2 T olive oil, divided

Salt and pepper to taste

 

2-3 shallots, thinly sliced

1T olive oil

Salt and pepper to taste

 

1.    Sauté shallots in olive oil over low heat until they begin to caramelize and turn dark brown. Watch for burning.

2.    Season with salt and pepper and set aside until later.

3.    Bring large pot of water to boil.

4.    Salt water generously with kosher salt.

5.    Add cubed root vegetables and boil until soft, approximately 40 minutes.

6.    Drain and reserve 1/2C cooking water.

7.    Purée in processor with 1T olive oil, until smooth.

8.    Use small amounts of reserved cooking water to thin the purée to desired consistency.

9.    Swirl in remaining olive oil and season well with salt and pepper.

10. Transfer to serving dish, and top with cooked shallots.

11. Place under broiler for 2 minutes to crisp top.

A Few Suggestions for What to do with ALL those Hot Peppers:

If you are overwhelmed by all the peppers included in the boxes each week, here are a few suggestions of what to do with them if you can’t share them with friends and neighbors.

·  Freeze them whole.

·  Dry them in an oven preheated to 150 degrees Fahrenheit. Put them on a baking sheet and leave the oven door slightly open to allow moisture to escape. Check on the peppers every 30 minutes until they are dry. It takes about 1-2 hours. Once dried, you can grind them up and blend to make your own chili powder.

·  Infuse them.  Add a few whole peppers to a bottle of vodka or tequila for a day or so. Remove and enjoy a peppery brew.

Reminder: Always use caution when handling any hot pepper. Wear gloves and never touch your eyes or lips after working with cut peppers. If you do feel the burn after working with hot peppers, wash your hands thoroughly with lots of soap and water. Other remedies include rubbing your hands with olive oil, or making a paste with baking soda and water. It's the capsaicin in the peppers that causes the body to react.