A space for recipes

Rutabaga is, in my opinion, a grossly under-rated vegetable. Its delicious all on its own, but it dresses  up really well too. 

Just to give you another way of measuring the rutabaga, you want about half of a large one. Im saying 2 to 4 servings, but this is awfully good so 2 is probably more accurate, unless you are serving a lot of other choices at the same time. 

2 to 4 servings
30 minutes - 20 minutes prep time


500 grams (1 pound, 3 cups diced) peeled, diced rutabaga

3 to 5 cloves of garlic
2 tablespoons unsalted butter
1 large sprig fresh rosemary (24 leaves or so)
salt & pepper to taste

Peel and dice the rutabaga, and put it in a pot with water to cover it. Bring it to a boil, and boil for 15 to 20 minutes, until tender.

Meanwhile, peel and finely mince the garlic. Heat the butter gently in a small skillet with the rosemary sprig. Monitor it carefully; you want it to be hot enough to slowly brown and infuse the rosemary, but it should happen slowly, over 5 or 10 minutes. Dont let the butter turn brown at once, or it will be overcooked!

When the rutabaga is cooked, drain it well and mash it. Remove the rosemary sprig from the skillet of butter, and add the garlic. Cook gently for one minute, until fragrant but not browned. Add the mashed rutabaga, and mix it in well. Allow it to heat through again, then remove it to a serving dish.

Todays recipe video is a very simple broccoli "alia olia," but its also a good example of the proper way to use vegetables in pasta. I almost never order veggie pasta in a restaurant. The main reason is that the vegetables are almost never cooked properly, or I should say prepped properly. Take this broccoli pasta as an example. In a restaurant the same ingredients would be used, but all broccoli pieces would be added at the same time. So, by the time the stems were tender the tops would be mush, or even worse, the tops would be perfect and the stems hard and crunchy.