RECIPE: Rutabaga - basics, preserving, and recipe ideas

There are GIANT rutabagas in the farm store this week!  I haven't prepared them yet, but here is some advice for those of you who are interested.

When you get your rutabaga home, cut any green tops down, wrap in an airtight bag and store in the coldest part of your refrigerator.  

How to store and preserve them: How to store and preserve rutabagas

According to Niki Segnit in "The Flavor Thesaurus":

The hot peppery sweetness and dense flesh of rutabaga can be sensational when you play up to its natural spiciness, as in Scotland where it's often seasoned with nutmeg.  Sweet Spicy star anise is another obvious partner, and so are sweet earthy flavors such as root vegetables and roasted garlic.  Unlike parsnip and potato, rutabaga has a rather good flavor when raw - it's hot and sweet like a radish!  

Rutabagas are called SWEDE in the UK, and you'll find more recipe ideas searching on "swede" than on "rutabaga".  

RECIPE IDEAS that sound good to me:

Roasted Rutabaga with Brown Butter: Roasted Rutabaga with Brown Butter

Mashed Rutabagas with olive oil, lemon and herbs: Mashed Rutabagas with olive oil, lemon and herbs

Rutabaga and Carrot Soup: Rutabaga and Carrot Soup

Rutabaga Gratin with Garlic and Thyme: Rutabaga Gratin

Mashed Rutabaga and Parsnip Casserole with Caramelized Onions: Rutabaga Parsnip Casserole

Celeriac and Rutabaga Puree: Celeriac and Rutabaga Puree

Rutabaga Spelt-otto: Rutabaga (Swede) and Spelt Risotto

Rutabaga with Onion and Sage:   Rutabaga with Onions and Sage

 

 

 

RECIPE: Poblano Peppers Stuffed with Chorizo, Spinach and Cheese

There were poblano peppers in the farm store this week!  When they're flat-ish I roast, peel, and then freeze to use in fajitas, fundito, and chili.  When they're round, I stuff them. 

Poblano Peppers Stuffed with Chorizo, Spinach and Cheese

serves 2-3

INGREDIENTS:

• 5-6 poblano peppers
• 1 T. lard
• 1 pound Mexican chorizo sausage
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 ounces blanched spinach, squeezed of all moisture and minced
• salt and pepper to taste
  
• 1/2 pound melting cheese (jack, cheddar, oxaca, or manchego), grated
  

INSTRUCTIONS:

Preheat oven to 375.

Remove the stem and seeds from the poblanos, then cut a 1" tapered strip from one side.  Chop the piece you removed and then arrange the peppers on a small baking sheet (I used our toaster oven)

In a medium saute pan, melt the lard on medium-high heat.  Add the chorizo and saute until brown.  Remove to a bowl, leaving some of the rendered fat behind, and set aside.

In the leftover rendered fat, saute the onion  and the chopped peppers until the onion is translucent, about 5 minutes.  Add the garlic and stir until fragrant.  Stir in the spinach and season with salt and pepper to taste. Add the chorizo back to the pan and and stir to combine.

Stuff each pepper.  Sprinkle with the shredded cheese and bake until cheese is brown and bubbly, about 30-35 minutes.

One of these is enough for me.

Here's a photo of the peppers before I added the cheese, so you can see how I cut the opening:

Stuffed poblano, before adding cheese.