Buttery Parsley Rutabaga Mash
It may be considered a humble root vegetable, but the knobby rutabaga is transformed into nutty, buttery elegance in this sunset-yellow mash, lightened by a bit of Yukon Gold potato and made silky with butter, sour cream, and colorful flavor flecks of fresh parsley. The potatoes add fluff while the rutabaga adds girth and the kind of flavor that stands up perfectly to beef rib roast, pork, turkey or duck at the holiday table. It’s so delicious, I eat it straight out of the bowl. It could easily play a starring role at a vegetarian holiday table, as well. It is super easy to prepare and can be made a day or two ahead and reheated just before serving.
Ingredients and Method
(Yields 4 to 6 servings)
1 medium rutabaga
1 tablespoon kosher or sea salt
Water to cover
2 medium Yukon Gold potatoes, peeled and cut into 2-inch cubes (about 1 1/2 cups)
1 cup sour cream
3 tablespoons unsalted butter
Salt and ground black pepper to taste
3 tablespoons finely chopped fresh parsley
Using a sharp paring knife or small chef’s knife, remove the outer skin as well as the tough 1/4-inch thick inner skin of the rutabaga. Cut into 2-inch cubes and place in a medium pot. Add 1 tablespoon salt and enough water to cover. Bring to a boil, reduce to simmer, and cook until the rutabaga starts to soften, about 15 minutes. Add the potatoes and continue to summer another 20 minutes, until both the potatoes and rutabaga are tender when pierced with the tip of a knife.
Strain in a colander and return to the pan with the sour cream, butter, salt, and pepper. Mash with a manual masher or immersion blender until chunky smooth. (If preparing ahead, stop at this point and refrigerate 1 – 2 days in a sealed container in the refrigerator). Just before serving, heat through over medium heat, stir in parsley, and adjust seasonings or add a few tablespoons vegetable stock, chicken stock or water, as needed. Serve warm.
Wishing everyone a beautiful holiday season, whatever holiday you celebrate. May it be joyful, blessed, full of cheer, and especially delicious. Remember you can always check in here with any questions about my recipes, cooking classes, and of course, beautiful Charleston.
The Birth of Cookbook #8
My publisher Gibbs Smith surprised me with a phone call late last September and described their vision for a cookbook featuring entirely mashed foods, a sophisticated and internationally inspired ode to perhaps the ultimate comfort food – all things mashed. Immediately, my brain flooded with the possibilities of texture and flavor plays runnning the gamut from potatoes (of course), every vegetable under the sun, legumes, fruits, even meats and eggs. I jotted them down as fast as my fingertips allowed, and before I knew it, I had an outline, a contract and a deadline – 75 tested recipes and corresponding pages within 3 months.
The holidays were just around the corner, my Dad was about to have a stroke (this unforeseen and sad part of the story ended well, thank God), and life seems to move faster with each passing year, but I didn’t hesitate to say yes, yes and yes! Saying no to virtually every social and professional invitation that came my way, I huddled closely to my stove and my assorted mashing tools until my work was done, which I wholly enjoyed. I’m happy to report that the first leg of the “Mashed” journey is joyfully complete. The pages were submitted a few short weeks ago. I’m breathing deep sighs of relief because I believe the recipes will be enjoyed around many happy tables for many years to come. My wonderful and patient editor Michelle Branson tells me the photos by photographer Alexandra DeFurio and stylist Anni Daulter are “exquisitely beautiful” (note photo below is by me) and cover design are underway now. I can’t wait to see all of the above and start the editing process. The book, simply and aptly titled “Mashed” (Gibbs Smith) will be released in early September.
The recipe that follows is one of my favorites featuring fabulous root vegetables. It’s already become a staple on my table. I have a bowl waiting for me to go with a seared peppered steak for lunch. The pretty, pale green colors recall early spring days and holidays such as Easter and St. Patrick’s day. By adding a bit more cream and stock, this turns into a beautiful, and delicious soup.
Triple Threat Celery Mash
(Yields 8 servings)
For the longest time, I thought of celery as a rather boring culinary building block. Something you put in stock or aromatic mixes to provide base flavor or fill with peanut butter for a snack, end of story. But, when living in France decades ago, I discovered celery root (or celeriac) which is the bulb that yields that stalks that yield the leaves, all of which have wonderfully distinct and varied levels of celery flavor. The crunch and the freshness of the stalks, the fluttery light aroma of the leaves, and the mysteriously, layered buttery celery essence of the root all come together in one place in this magnificent dish. Its gamey, vegetable flavor would work magic with roasted rabbit, duck, goose, or venison – making it an almost automatic annual holiday table show-stopper!
1 large celery root, rough outer skin and inner skin removed and discarded , and cut into 1-inch cubes (about 4 cups)
2 medium Russet potatoes, peeled, and cut into 1-inch cubes (about 2 cups)
2 stalks fresh celery, trimmed, cleaned and cut into 1”-lengths (Note: Reserve any fresh celery leaves for garnish)
Water to cover
1 tablespoon kosher or sea salt
1 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon celery seed
1 teaspoon kosher or sea salt
1/2 teaspoon ground black pepper
Finely chopped fresh celery leaves for garnish
Place the prepped celery root, potatoes, and fresh celery in a medium pot. Cover generously with fresh, cold water. Add salt. Bring up to a boil over high and reduce to a simmer over medium/medium low heat. Cook, uncovered, for 30 minutes or until all ingredients are very tender when pierced with a knife or fork. Pour the potatoes, celery root, celery and water into a colander and drain well. Return to the warm cooking pot. Heat the celery/potato mixture over medium heat for 1 to 2 minutes, shaking to move around the pan and dry out the ingredients. Separately, heat the cream, butter and celery seed in the microwave or in a saucepan until warm and melted. Pour, in thirds, into the celery and potato mixture, mashing coarsely with a manual masher to combine and puree. Season with salt and pepper, tasting to adjust as needed. Serve hot, and garnish if desired with a few chopped celery leaves. (Note: The mash will store beautifully in a sealed container for up to 3 days. Reheat over water bath or microwave before serving.)
Now, I believe it’s time for lunch. As always, bon appetit!
Rutabaga Gratin Recipe and Simmergreat Product Endorsement/Discount
Always something of a rebel, I grew up loving foods most people don’t like or at least think they don’t like just because it seems like nobody else does. For me, these rebel roots translate to an enduring love of root vegetables – including turnips, parsnips, and rutabagas. Being winter and very early spring vegetables, I always start thinking about them in February, which is when I bought my last rutabaga. It survived a move and a couple months of waiting on my counter before I finally put it into the delicious recipe that follows. Recently, I’ve been reading a lot about how root vegetables, especially parsnips and turnips, are becoming hot in culinary circles. For added proof of the trend, I ran into James Beard awarded superstar and local chef Mike Lata at Harris Teeter several weeks ago with a bunch of parsnips in his hands, that he intended to put to use in a pasta dish.
As if that wasn’t enough inspiration, I have a pound of fresh spring potatoes in my pantry, so I decided to do as the Swedes do, and pair the rutabaga with some potatoes and cream. But, rather than puree them, I layered very thin slices in a gratin and bound them with Half & Half infused with lots of fresh thyme, black pepper, mascarpone, sour cream, butter and a nutty Parmesan finish. The results were fabulous – sweet, creamy, nutty, crunchy, smooth bites of root vegetable goodness, just in time for spring and Mother’s Day.
(Note: It’s very important to cut through both the outer skin of the tough, waxy rutabaga, as well as the inner skin, which is about 1/4″ thick. Discard these and then proceed to slice the rutabaga whisper thin, so thin you can practically see through them.)
Well-Thyme Rutabaga and Potato Gratin
(Yields about 8 servings)
Equipment needed: One 5-quart, shallow gratin or casserole dish (about 2″ deep, one foot long, and 8″ wide)
1 tablespoon unsalted butter to coat the pan
For the cream mixture:
1 1/2 cups Half & Half
1/2 cup whole sour cream
1/2 cup mascarpone
2 cloves garlic, peeled and crushed (leave whole)
1 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon coarsely ground fresh black pepper
1 teaspoon kosher salt
1 tablespoon unsalted butter
1 tablespoon Dijon mustard
1 large rutabaga, peeled, quartered and very thinly sliced (about six cups)
2 medium-sized Yukon Gold potatoes, peeled, halved and very thinly sliced (about 2 cups)
1/4 cup grated Parmesan Reggiano cheese
Fresh thyme sprigs for garnish
Preheat oven to 375F. Spread the 1 tablespoon of butter evenly along the sides and bottoms of the gratin dish. Combine the Half & Half, sour cream, mascarpone, garlic, thyme, seasonings and remaining tablespoon butter in a medium sauce pan. Whisk together over medium heat-low. Bring up to a gentle simmer and cook to infuse the flavors for five minutes. Remove from the heat. Discard the garlic cloves. Whisk in the Dijon. Taste and adjust seasonings as needed. Arrange half of the sliced rutabaga in a tight, overlapping single layer in the bottom of the gratin dish. Add a second layer of tight, overlapping sliced potatoes. Cover with half of the cream mixture, distributing evenly. Top with the remaining cream mixture, spreading with a spatula to distribute evenly. Press the top lightly with your fingertips to “tighten” the layers. Sprinkle a dusting of salt and pepper over the top. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil. Sprinkle evenly with the Parmesan Reggiano and bake anther 45 to 50 minutes, or until the top layer is golden and slightly crunchy and the rutabaga yield easily to a knife when pierce. Rest 5 minutes before serving. Garnish with a few fresh thyme sprigs. Delicious with roast chicken or pork, or a salad for a meatless meal.
New Product Endorsement – Simmergreat
If you’ve ever cooked with me, or taken one of my classes, you know that great knives and great pans aside, I’m not much of a gadget girl when it comes to cooking. However, I recently discovered a truly great product that made me wish I’d known about it back when I was simmering all of those soups and daubes for The French Cook – Soups & Stews last year. During that time, I struggled getting a steady simmer rate on my aging, moody gas stovetop. Simmergrate is an ingenious contraption that sits above your low gas flame and magically tempers your pot to a steady simmer. All you have to do is put it over the flame, place the pot (any pot) on top, set your burner to low and voila, you’ve got an unwavering simmer. I used this when I was simmering the cream for the recipe above. I didn’t touch the dial once, and no scorching, boiled over cream. It’s still on my stove where it will remain for many future uses, whether it be roasting peppers, making sauces, and more. It even works on a gas grill. I’m a fan and I think you will be, too. Perfect for home cooks, professional chefs and anyone who enjoys cooking. Perfect for Mother’s Day, too. If you visit Simmergreat and make a purchase, once it is in your cart, click on the coupon code and type in “holly” and you get a 10% discount on your total purchase. Happy simmering!
Don’t forget to visit www.simmergreat.com.