Every once in a while, I feel the need to try a new food item. Until a few months ago, I had never had rutabagas. The student-run convenience store on campus sells curried butternut squash. Inspired by that meal, my friend started making it at home. She encouraged me to do the same, so I figured I should. The beauty of it is that you can use any root vegetable. Because rutabagas are so good for you and I never include them in my diet, I figured I’d give them a try.
Once you look at the recipe I’ve posted, you’ll notice that the recipe is not for curried rutabagas. Outrage, right? I make everything curry… But sometimes, I just want to not smell like curry. So, when I made this meal today, I went through my spices and improvised this blend.
I think this is the first time I’ve used the word “braised” in a recipe title. I’m not going to lie, I didn’t know exactly what braising was until today, when I was trying to figure out the right name for this dish. It turns out to be a cooking method where you lightly fry the ingredients, and then you let them cook in a covered pot.
About 1 lb or 1/2 kg cubed rutabagas
1/4 cup veggie broth
1 tsp parsley flakes
1/2 tsp paprika
1/2 tsp herbes de provence (or other herb blend, if you can’t find it)
1/2 tsp onion powder
Garlic salt to taste
Oil for frying
Heat a bit of oil in a large pot over medium heat. Add the cubed rutabagas and toss around for about a minute. Add in the rest of the ingredients, reduce to medium low, and cover. Cook for about 45 minutes, or until the rutabagas are nice and soft.
Serve over rice.