Entrees, Stew, Vegan

Turnip and Rutabaga Hash with Broccolini

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 There were a lot of firsts in this box for me.  First time cooking dandelion greens, cipollini onions, and rutabagas.  I read a few descriptions of rutabagas that said they were basically like big turnips so I looked for turnip recipes because there seemed to be more of them out there.  I found this turnip recipe and just substituted the rutabaga for the other tubers because my rutabaga was pretty big.  The original recipe called for broccoli rabe but all I could find was broccolini.  I figured it was close enough and I really didn’t feel like going to another store to hunt for it.  Sometimes I do that though.  Sometimes I will go to five different stores in search of special ingredients because sometimes I am crazy.  But not this week.

In spite of the fact that I completely changed the main ingredients in this recipe, it came out great.  I found rutabagas and turnips less starchy than other root vegetables like potatoes or parsnips and they have much milder flavor.  They absorbed the flavors of the aromatics and were a great compliment to the crunchy broccolini.  It was also a pretty hearty dish for being totally vegetarian.  I had been looking at pictures of people on the East Coast all bundled up and thought “this would be good cold weather food”.  But I live in Los Angeles and it was 73 and sunny that day so what do I know?

Delightful Recipe

Serves 6
Adapted from Martha Stewart

INGREDIENTS

  • 1 large rutabaga
  • 3 small turnips (if you use parsnips, it’s not the end of the world)
  • 2 small bunches of broccolini
  • 1 medium onion chopped
  • 4 cloves of garlic pressed
  • 1 14oz can of whole plum tomatoes
  • 1 tsp fresh thyme
  • Olive Oil
  • Salt & pepper to taste

 

  • Bring a large pot of water to a boil.  Add turnips to pot; boil until just tender when pierced with a fork, 3 to 5 minutes. Using a slotted spoon, transfer them to a colander to drain. Repeat process with rutabagas. Add broccoli rabe to pot, and boil until bright green and crisp-tender, about 1 minute or less. Drain in colander; set aside.
  • Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips, and rutabagas; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes.
  • Add chopped canned tomatoes and any juices along with broccolini to skillet. Stir once; cook until vegetables are tender, about 25 minutes. Serve hot.

 

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