Adapted from From Asparagus to Zucchini
Heat oven to 400°. In a medium bowl, mix 2 tablespoons vegetable oil, 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic salt, ½ teaspoon sugar, ½ teaspoon paprika, ¼ teaspoon cayenne. Peel half or more rutabaga and cut into chunks that are about 2 inches long and ½ – 1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly (add more oil if necessary). Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings.
Adapted from From Asparagus to Zucchini
Peel and dice one rutabaga, and cover with lightly salted water in medium saucepan. Cook until tender, 20-25 minutes.
Meanwhile, heat olive oil in medium skillet over medium heat; add and sauté one thinly sliced leek until dark brown. Drain on paper towels and set aside.
Drain rutabagas and puree with 2 tablespoons butter (at room temperature), 2 tablespoons olive oil, ¼ cup half-and-half, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ¼ teaspoon pepper. Add more butter, oil or seasonings as needed.
Spoon rutabaga puree into individual dishes; sprinkle leeks on top. Serve hot. Four servings.
Adapted from From Asparagus to Zucchini
Preheat oven to 350°. Peel and dice one rutabaga and steam until tender, about 30 minutes. Mash and set aside. Mix 2 beaten eggs, ¼ cup cream, ½ teaspoon freshly grated nutmeg, 1 teaspoon salt, and ¼ cup dry bread crumbs. Combine the two mixtures; place in buttered 2 ½ quarter casserole. Dot with butter; bake until lightly browned, about ½ hour. Five servings.
Adapted from From Asparagus to Zucchini
You can use any kind of cooking greens in this recipe, including this week’s collard greens (also good: kale, turnip greens, and mustard greens).
Heat oven to 350°. Lightly grease a large pie plate. Cook 6 ounces vermicelli or orzo according to package directions; drain. Stir 2 tablespoons butter and 1/3 cup grated Parmesan cheese into hot pasta. Beat 2 eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape pasta into a pie shell. Cover with aluminum foil, and bake 10 minutes. Set aside.
Heat oil in a small skillet, add an onion, one bunch finely chopped greens and sauté until tender. Beat 3 eggs and combine with greens and onions, 1 cup shredded mozzarella cheese, 1/3 cup milk, ½ teaspoon salt, ¼ teaspoon freshly ground pepper, 1/8 teaspoon ground nutmeg. Spoon greens mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Six servings.
Adapted from Farmer John’s Cookbook
Mushroom and leeks work very well together. Although this is superb with wild mushrooms, any more common kind, such as crimini or portabella, will do.
Brush or briefly wash ½ pound mushrooms and cut them into thick slices, including the stems. Cook ½ pound fresh linguini or other pasta according to package directions. Drain well.
Meanwhile, melt butter in a large pan over medium heat. Add one or two chopped leeks, salt and pepper; sauté for 5 minutes. Stir in minced garlic. Cover; cook until the leeks are tender, about 5 more minutes.
Add the mushrooms and 1/3 cup dry white wine; gently simmer, uncovered for 10 minutes. Add the pasta and 2 teaspoons chopped fresh thyme to the mushroom mixture; toss well. Top with grated Parmesan.
