Audio By Carbonatix
We really need to get some marketers to rebrand some of these veggies. You know how prunes were sassed up as the new “dried plums?” We need to rename rutabagas: purple flushed champagne-hued root, or something like that. You may or may now know it, but you love rutabagas. They’re like the most delicious potatoes you’ve ever had, and they have bonus greens on top. Love them, love them. McClendon’s gilfeather rutabagas at FnB have even gotten some recent love from Epicurious.
How to tell these apart from turnips and a cream soup recipe after the jump.
Cream of Rutabaga Soup
Ingredients
½ an onion, chopped
2 tablespoons butter
1 garlic clove, smashed
2-3 rutabagas, peeled and diced
pinch of salt
4 cups hot chicken stock/broth
1 teaspoon of dried thyme
1 bay leaf
rutabaga greens, washed and chopped
¼ cup of cream
crusty bread
Method
Cook the onion in butter over medium heat until soft. Add the garlic, rutabagas, and salt and cook about 5 minutes. Add the stock, thyme, and bay leaf, bring to a boil and them turn the heat down to simmer until the rutabagas are soft. Add the greens to wilt and the cream after you take it off the heat. Serve with crusty bread and smile.
Jennifer Woods is a local food advocate with over 10 years working in the AZ food industry, and currently works for Crooked Sky Farms, a CSA produce farm based in South Phoenix.
