During the challenge, rutabagas and turnips have been a source of dinner time consternation in our household. To Michael, the white, roasted cubes scream “POTATO!”, leading to inevitable disappointment and the makings of an epic gross-face. I don’t think it’s the mild bitterness that can sometimes accompany them – as we’ll happily munch on bitter greens – it’s that they hold out the promise of being something else, when they are ever so firmly themselves.
I, on the other hand, have been quite enjoying these new root vegetables. (Of course, as the cook, I have the full benefit of knowing what, exactly, is going into my mouth, and there is no great potato fakeout.) So, when our athlete Craig posted the following take on his favorite potato recipe by Jacques Pepin, with the promise of “rutabaga deliciousness,” I had to try it.
Verdict: rutabaga deliciousness, indeed.
Rutabagas – Jacques Pepin via Craig G.
- 3-4 good sized rutabagas, peeled and cut into 1″ cubes
- 4 Tbs butter
- 2-4 cups chicken stock
- Good salt and freshly ground pepper
Peel the rutabagas and cut into 1+ inch cubes. Don’t make them too small.
Using a large, deep sided skillet, drop the rutabagas and butter into the pan and cover half way with chicken stock. Salt and pepper generously.
Cover the skillet with med-hi heat and cook for 8-10 min, giving it a stir or two.
Uncover and cook on med-hi until all the stock is evaporated, about 10-15 min.
Continue cooking so the rutabagas get a nice brown all around, stirring frequently. Rutabagas should be fork tender.
More salt and pepper to taste and serve.