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.
In a saucepan, heat 2 TBSP of olive oil over medium heat. Add 1 diced yellow onion and 2 cloves of garlic, crushed and minced, 1 tsp of dried thyme, 2 bay leaves, 2 bags of black tea (Remove the string.), and salt and pepper. Cook until the onions are translucent. Add 1 cup of dried lentils and 4 cups of vegetable broth and bring to a boil before lowering to a simmer and putting the lid on to simmer for about 20 minutes until done. The tea adds a bit of smokiness and umami to the lentils.
Peel and chop one rutabaga into half-inch pieces.
In a cast iron skillet, heat 2 TBSP of olive oil over medium heat. Add 1 TBSP of Jamaica jerk seasoning and 1 TBSP of curry powder to the oil and heat until the aroma blooms. Add the chunks of rutabaga and sauté for about ten minutes so the pieces start to soften and brown a bit. Add about 1/2 cup of water and put the lid on for about 10 minutes or until tender.
Add the rutabaga to the finished lentils. Stir, and add 1 TBSP of balsamic vinegar or more to your taste. The vinegar’s tang will reduce the heat from the Jamaica jerk and curry powder.
Serve with a bit of fresh chopped cilantro on top.
The cool thing is that while the flavors blend beautifully, the constituent parts retain their individual flavors, so the rutabagas have that heat and the lentils that rich smokey heartiness. This is a thirty minute or so dish and serves eight. I know it’s not a single serving, but rutabagas are HUGE! The thing is, it reheats perfectly and only gets more delicious the next day.
I put a cast iron skillet on the stove at a low medium (4 out of 10) heat and put about 1/4 cup of sauteed celery and onion mix in the pan to thaw. (When I got 10 heads of celery from Harvest Share, I sauteed half of them with onions and made the other half into mirepoix and froze them in freezer bags, so I just pulled out a bag, whacked it against the counter a few times, and dumped 1/2 cup of it in the pan.
While the onions and celery thawed in the pan, I peeled a turnip and cut into chunks a little less than an inch square. I added some salt and pepper and let cook for about 4 minutes. Coming back to stir it a bit, I added 1 TBSP of rice vinegar and 1 tsp of curry powder. I stirred a few minutes longer before adding 1/2 cup of fresh kale. I put the lid on and let it cook for a few more minutes, removing when the turnips were tender.
You don’t really taste the vinegar, but there is a lightness to it that comes from that bit of acid. The curry adds a nice bit of heat and the turnips are such a bright, sharp flavor that balances well with the earthy kale.