Rutabaga and Apple Soup

The rutabaga before the soup

A few weeks ago, I picked up a rutabaga at the farmer's market for the first time. I was kind of at a loss as to what to do with it. So, as usual when faced with a new vegetable, I turned to soup. I poked around on line and through my cookbooks for ideas and inspiration. This recipe from The Inn at Little Washington was actually mentioned in two of my books and on many of the sites I visited. It looked delicious, but all that butter! 2 cups of heavy cream! It was a bit too heavy for a weeknight dinner. And I didn't have the sweet potatoes and squash on hand. I used the recipe as a guide, but made a few tweaks out of necessity.

Rutabaga and Apple Soup
adapted from Patrick O'Connell's Apple Rutabaga Soup
serves 4 to 6

2 Tbl Butter
1 rutabaga, peeled and chopped
1 onion, diced
4-5 carrots, peeled and chopped
1 Granny Smith apple, peeled, cored and chopped
4-5 cups of stock, chicken or veggie
1/2 cup of Milk (I used 2%)
1/4 cup maple syrup

Melt butter in a dutch oven or large saucepan. Add the rutabaga, onion, carrots and apple. Sauté over medium high heat until the onions are translucent.

Add your stock, making sure the veggies are covered by about an inch, and bring to a boil. Simmer for 20-25 minutes until veggies are tender.

With an immersion blender, puree. Stir in milk and maple syrup and bring to a simmer. Add salt and pepper to taste and serve.

**So, no picture of the finished product. I remembered to take a picture of the raw rutabaga, but I forgot to take a picture of the soup. Truthfully, that's been the hardest part of this blog experience. I either forget to take pictures or I don't take a great picture. So, I'm working on it, but be patient with me!

Comments

Bacon Makes it Better - Roasted Cabbage with Bacon

As I mentioned in this week's check in , roasted cabbage with bacon is one of my favorite dishes. The sweetness of the cabbage and onions with the smoky saltness of the bacon just can't be beat. There are a bunch of very similar recipes all over the internet, but I first saw it over at the kitchn . Roasted Cabbage with Bacon adapted (slightly) from Faith Durand 's recipe at thekitchn.com 1 head of green cabbage, outer leaves removed, cored and quartered (I've made this with red cabbage and it's just as good) 2 red onions, peeled and quartered 5 slices of thick bacon, cut into large pieces Salt and Pepper Heat the oven to 450. Place the cabbage and onion in a large roasting dish. Drape the bacon over the veggies. Please in the oven and cook 15 minutes. Flip the cabbage and onion and place back in the oven for another 15 minutes. Check your cabbage - if it's roasted to your liking, toss with salt and pepper to taste and serve. If it needs furth...

Finding the Perfect Granola Bar Recipe

Granola bars. As far as prepackaged, convenience foods go, I figured that would be the easiest to start with. While I wasn’t entirely wrong, it wasn’t as easy as I thought it would be. Last weekend I made my first batch, using Alton Brown's recipe (with just a few tweaks to account for what I had on hand). They weren’t terrible, but they were way too sweet and the bars fell apart when we tried to eat them. So, I gave it another go yesterday. The result is pretty darn delicious (if I do say so myself), but again, they fall apart when we eat them. I will happily gobble this batch up, but I am determined to find the perfect bar. Anyone have any advice? In the meantime, here’s the recipe. Delicious, but crumbly , Granola Bars Adapted from Alton Brown's Granola Bars After I put these in the oven, I realized I should have included cinnamon. So, add some if you are so inclined. This makes 12-16 bars, depending on how wide you cut them. Ingredients: 2 ...

Red Wine Vinaigrette

If you are trying to get away from pre-packaged, processed foods, salad dressings are the easiest place to start. Any dressing can be made at home, from a simple vinaigrette to a creamy blue cheese. My current favorite is a red wine vinaigrette. This couldn't be easier to make and I always get a ton compliments on it when I serve it to guests. Here is a rough guide (it's not exact enough for me to really call it a recipe - adjust the amounts depending on how much dressing you need at the moment). Red Wine Vinaigrette garlic, one clove roughly chopped salt dried oregano dried basil fresh ground pepper red wine vinegar olive oil The trick to making a yummy salad dressing is starting with a garlic paste, using a mortar and pestle. Place the chopped garlic and a few pinches of salt in the mortar. Using the pestle, grind into a paste. It should look something like this: Once you have your garlic paste, put in whatever container you are going to use for storing and serving the dressi...

E is for Eats

Search This Blog