shaved rutabaga with butter
When I was growing up, I was forced to eat a lot of things that I didn’t want to eat. And my parents – I probably have to blame my dad for this one – were firm believers in the clean-your-plate philosophy. I have vivid memories of swallowing stewed tomatoes whole just to get them off my plate. Other foods that I learned to swallow without chewing? Cooked carrots, Brussels sprouts, and rutabaga. And there were probably more.
Over the years, I’ve overcome my dislike for tomatoes. In fact, I adore tomatoes and would eat them with each meal if possible. I have learned to love Brussels sprouts, and they’re one of my new favorite vegetables. And, recently, I’ve learned to appreciate – and yes, even like – the rutabaga. At a recent dinner, my dad made rutabagas for a side dish, and they were delicious. Even my six year old daughter ate them, and she even wanted seconds.
When I saw a recipe for shaved rutabaga in the latest issue of Food and Wine, I just had to make it. It was delicious – tender and slightly sweet, buttery, with just a hint of black pepper. Plus, I got to play with my new mandoline. And I didn’t lose a finger doing it.
I still don’t like cooked carrots, in case you were wondering.
So, how about you? Are there any vegetables you have had a love-hate (or hate-love or hate-hate) relationship with?
Shaved Rutabagas with Butter and Black Pepper
Very slightly adapted from Food and Wine. The recipe calls for 8 tablespoons butter and I only used 5 tablespoons.
Ingredients:
5 tablespoons unsalted butter
Two 1-1/2 pound rutabagas - quartered, peeled, and shaved to 1/8 inch thick
Salt and freshly ground pepper
Directions:
In a very large skillet, melt the butter. Add the shaved rutabagas, season with salt and pepper, and cook over moderately high heat, tossing, until tender and browned in spots - about 10-15 minutes (be sure to taste towards the end of cooking to make sure the rutabaga is to your liking). Season with pepper, toss, and serve.
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I’m so excited that you posted this. Rutabagas get no love from me; not because I hate them, per se, I just ignore them. I will definitely try this.
As for me and my hate-turned-loves: cilantro, tomatoes, and okra!!!
I forgot – I used to hate okra, too. I tend to ignore ugly foods, also, but I’m trying to get over it. 🙂
Love rutabagas! Great sweetener in my stocks during winter months.
I’m almost ashamed to admit that I don’t like bean sprouts. I’m Vietnamese… I should be putting bean sprouts on everything I eat, but I can’t stand the stuff. So that’s my hate-hate.
My love-love of the week is celery leaves. Love, love, love.
Hate-love? We’re still workin’ on that one. My mom hopes that will be bean sprouts. 😉
Happy Friday!
[K]
I swallowed peas whole – BUT in my defense, my mother only served the canned peas . . . can we say UHK?!!! I love frozen peas now (which is amazing that I wasn’t scarred for life) and use them to make pesto for crostini as well as pastas and risotto. By the way, have always love rutagagas – even as a kid . . . I know I’m weird!
Two words: Brussel Sprouts!
Looks fantastic! I will have to try this. I’ve never tried rutabagas before. It’s on the 2010 list, for sure.
I’ve never tried rutabaga. I’ve never known what to do with one. I’ll try your recipe though – it looks great!
I will never eat okra!!!!!!!!!!!!
Tina – You mean you weren’t forced to eat rutabaga as a kid like I was? Seriously, this is a good recipe – you’ll like it.
Redmenace – It’s a great veggie to have on your list. Enjoy!
Smithbites – I can totally relate to the peas story. Your parents must have had great ways of preparing rutabagas to convince you early on that they are a great veggie.
Acey – I felt the same about Brussels sprouts. It’s only been in the last year that I’ve become a Brussels convert.
Kim – Good luck with the bean sprouts (and your mom!). 🙂
Believe it or not, I hated onions when I was kid. And being Indian, onions were in everything. Now, I love them. Still can’t stand okra.
I went to your food photos. You make food look tantalizing.
Mauna – Okra is a tough veggie to love. Slimy insides and all that. 🙂
Macaroni Mama – Thank you very much! Feel free to comment anytime.
I guess I’m the odd one. I love rutabaga as a kid. I just rediscovered them. I didn’t like onions. I grew to like them but I don’t want them to take over a dish. I didn’t like mustard as a kid but love it now . The spicy kind is a favorite. Thanks for the recipe!
Melody – It’s funny how our tastes change as we get older. And I’m certainly glad they do. If they didn’t, my kids would grow up to eat only granola bars and yogurt.
I think I will try this! I usually just mash or roast, but both methods take a lot of time and aren’t that delicious.
Valen – I hope you like it this way. I’ve never had it mashed, but that sounds sort of intriguing.
I like rutabagas in theory, but sometimes they just remind me in taste and texture of overcooked cabbage. It’s a mental image more than anything at this point.
Would you believe I have never had rutabagas? At least, now knowingly! But I am off to the US in three weeks – I’ll make sure to find some and try it.
This looks delicious!
Cooked carrots are an abomination.
ghweiss – It’s hard to overcome those mental hang-ups we have about food. I can relate.
Trissa – You must try some! Have a good trip, by the way.
Jenny – I am SO with you on the carrots issue.
Well you know, you had me at butter! Not a fan of the rutabaga but perhaps with this recipe….
Butter can make almost anything better. Just not cooked carrots.