Shredded Rutabaga Supreme Recipes

SHREDDED ROOT VEGETABLE PANCAKES

Steps:

• Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.
• Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
• In a large skillet, heat 1/4 cup of the oil over medium-high heat. Use a scant 1/4 cup measure to scoop pancakes into the skillet, using the bottom of the measuring cup to spread the mixture into 1/2-inch-thick patties. Cook until the first side is deeply golden brown and crisp, 3 to 4 minutes, then turn the pancakes over and brown the other side, 3 to 4 minutes more. Transfer the pancakes to a wire rack to cool slightly. Work in batches so you don't overcrowd the pan, adding more oil to the pan as needed.
• Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
• Variation
• If you want these guys a little spicy, mince 1/2 a jalapeño or Fresno chile and add it to the mixture before frying.

RUTABAGA BEEF STEW

Steps:

• Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.
• Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.

RUTABAGA GRATIN

Steps:

• Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
• Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
• Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
• Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.

SHREDDED RUTABAGA SUPREME

Steps:

• Fry the bacon in a wide pan with a lid (you'll need the lid later). Remove bacon. It can be used in another recipe.
• Add the butter, shallot, and kala jeera to the bacon fat. Let the butter melt and the shallot caramelize over medium heat, until brown.
• Reduce the heat. Add the dry vermouth to the pan, to deglaze the pan.
• Add the shredded rutabaga to the pan. Stir and turn it with a turner/spatula, until the liquid coats it evenly.
• Sprinkle the lemon juice, salt, and seasonings into the mix, and stir again.
• Cover, raise the heat to medium. Stir occasionally. Let cook for 10-15 minutes.