Rutabaga Slaw

Rutabaga Slaw

  • 1 large rutabaga, peeled and grated
  • 2 carrots, peeled and grated
  • 3 cups shredded cabbage

Mix together in a bowl, sprinkle with salt and let rest for an hour or more. Then, add

  • 3 green peppers, cored and chopped
  • 1/2 cup roasted almonds

Mix all the vegetables together. To make the dressing, mix 1/4 cup Sweet & Sour Mango Fig Sauce with 1/4 cup plain rice vinegar and stir into the salad.

This is a delicious, light, and fresh tasting salad. It’s crunchy and delicious. It’s delicious with pork and chicken on a sandwich. It’s good on a cracker or on knackebröd.

 

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Curried Rutabaga Salad

Curried Rutabaga Salad

I had planned to make a “potato” salad substituting rutabaga for the potatoes. I cooked the rutabaga and boiled the eggs and then thought I really was not in the mood for such a heavy salad after all. So what to do when I was in the middle of making something else. Well, I repurposed the eggs for egg salad and set my mind to coming up with a new rutabaga salad. To go lighter I decided to use plain yogurt rather than mayonnaise.

  • 1 rutabaga, peeled, chopped, and cooked.
  • 1/2 yellow onion, diced
  • 2 stalks of celery, chopped
  • 2 springs of parsley, chopped

Peel and dice one rutabaga into chunks. Put in a saucepan and boil until tender but not mushy. These have substance and toothiness but no crunch. Removed from the heat, put in colander to drain away hot water and rinse in cold water so they quit cooking. Let cool in the fridge for half an hour or so.

Add chopped onions, celery, and parsley. Mix together lightly.

For the dressing I mixed

  • 1/2 cup plain yogurt
  • 1/3 cup rice vinegar
  • 1 TBSP curry powder
  • salt and pepper

Mix the yogurt, vinegar, curry powder, and salt and pepper well. Stir into salad and toss lightly. Put in the fridge for an hour or more to let the rutabaga begin absorbing the flavor. Use your own judgment on curry powder, lots of people like things spicier than I do and some like it less spicy. The dressing is light and does not overdress the salad. You don’t want a pool of liquid in the bottom of the bowl.

This is a delicious salad, the curry adds heat, the vinegar some brightness and the texture is wonderful, with just the right amount of bite.

Roasted Cauliflower with Dill Lemon Sour Cream

The best way to cook vegetables is roasting. They retain their flavor and get a bit of flavor emphasis with caramelization. It’s popular to melt a little cheese on top but that seems a bit heavy for lunch. I like the contrast between hot veggies and cool, fresh, and light sour cream.

Preheat oven to 450°

Toss six cauliflower florets, 2 very small onions cut in half, and 3 slices of asparagus cut in half. Toss a little olive oil and sprinkle with salt. Rub the oil all over the veggies so they are coated.

Roast 20 minutes, turn oven to broil for 5 minutes so the veggies are all browned beautifully.

While roasting, make a sauce with 1/4 cup of sour cream, the juice of half a lemon and some dill weed (to taste), add a bit of salt and pepper.

Roasted vegetables are the best, a light, cool sauce is a delightful contrast. It’s also super easy to make.

Sautéed Brussels Sprouts and Sun-dried Tomatoes

Brussels sprouts are one of my favorite winter vegetables and since they are in season, I thought it might be fun to come up with a red and green dish with them, experimenting in advance of Christmas. Sun-dried tomatoes are such a rich red, with the bright green of the Brussels sprouts, I decided I had to try it.

  • 1 TBSP olive oil
  • ½ tsp dried red pepper flakes
  • ½ cup yellow onion
  • 2 cloves garlic, minced
  • 8 oz. Brussels Sprouts, cleaned, ends cut off, and quartered.
  • 6 sun-dried tomatoes, sliced
  • 1 lemon
  • 2 TBSP Asiago cheese grated
  • Salt and pepper to taste

  1. Heat oil with the dried pepper flakes, infusing its heat into the oil.
  2. Add chopped onions and sauté until turning transparent.
  3. Add garlic, stir quickly.
  4. Add Brussels sprouts and sauté, stirring occasionally for 3 to 5 minutes. Add pepper but withhold the salt until after you add the sun-dried tomatoes. (They can get really salty depending on the brand and you will want to taste it with the tomatoes before you add any salt.)
  5. Add juice of 1 lemon and sun-dried tomato strips. Cook until the liquid is absorbed.
  6. Add grated cheese and stir quickly. It will melt right in.

This actually made two generous servings, so I have one to reheat. It’s very umami with the cheese giving it a bit of nutty creaminess. The sun-dried tomatoes add a bit of sweetness and tartness at the same time. It’s a very comforting side dish.

I can imagine it with a bit more of a Mediterranean vibe by adding some black olives. You could also use parmesan instead of Asiago, I just prefer Asiago myself. It’s just a bit nuttier. This is fast and simple, taking less than ten minutes from start to finish.