In Season: Rutabagas

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

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

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.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Jennifer Woods
Contact: Jennifer Woods