Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [76]
3 eggs, beaten
½ cup sunflower or canola oil
½ cup milk
1 Preheat the oven to 350°F. Butter a 9- by 13-inch baking dish.
2 In a medium bowl, stir together the flour, cornmeal, baking powder, salt, thyme, sage, and pepper. Add the rutabaga, onion, and cheese. Mix well with a fork, breaking up any clumps. In a small bowl, whisk together the eggs, oil, and milk; pour into the rutabaga mixture and mix well. Spread evenly in the baking dish.
3 Bake for 40 to 45 minutes, until golden and a knife inserted in the center comes out clean.
4 Let cool on a wire rack for 5 minutes. Cut into squares and serve warm or at room temperature.
Butter-Braised Salsify
Serves 4–6
The delicate flavor of salsify is wonderfully enhanced by butter, salt, and pepper. This simple recipe is the best way to introduce yourself to the delicious flavor of this underappreciated root vegetable.
1½ pounds salsify
3 tablespoons butter
Salt and freshly ground black pepper
1 Peel the salsify and cut into 1-inch pieces. Immediately put into a bowl of acidulated water (1 tablespoon white vinegar added to 4 cups water) to prevent browning.
2 Melt the butter in a large skillet over medium-high heat. When the butter foams, drain the salsify and add it to the skillet. Sauté for 5 minutes, until the salsify is well coated with butter and partly tender. Season with salt and pepper.
3 Cover and braise until fully tender, 5 to 10 minutes longer. Serve hot.
Salsify Mash
Serves 4
This is another simple recipe that will enable you to experience the flavor of salsify, which is a cross between globe and Jerusalem artichokes.
1½–2 pounds salsify
2 tablespoons butter
Salt and freshly ground black pepper
1 Peel the salsify and cut into 3-inch pieces. Immediately put into a bowl of acidulated water (1 tablespoon white vinegar added to 4 cups water) to prevent browning.
2 Bring a pot of salted water to a boil. Drain the salsify and add to the boiling water. Boil until the roots are very tender, 15 to 20 minutes.
3 Drain the salsify and transfer to a bowl. Add the butter. Mash with a fork or potato masher. Season with salt and pepper. Serve hot.
Kitchen Note: The recipe is called a “mash,” not a purée, for a reason. Do not give in to the temptation to purée the cooked roots in a food processor. They will exude a gummy substance that is unbelievably hard to clean off.
Salsify Fritters
Serves 4
“Classic” recipes for salsify are rare and hard to uncover. This is one of the few. It is a gem. Handle the fritters carefully. They are very delicate and fall apart easily.
1½ pounds salsify
2 tablespoons butter
Salt and freshly ground black pepper
Extra-virgin olive oil, sunflower oil, or canola oil, for frying
1½ cups fresh breadcrumbs or panko (Japanese-style breadcrumbs)
1 Peel the salsify and cut into 3-inch pieces. Immediately put into a bowl of acidulated water (1 tablespoon white vinegar added to 4 cups water) to prevent browning.
2 Bring a pot of salted water to a boil. Drain the salsify and add to the boiling water. Boil until the roots are very tender, 15 to 20 minutes.
3 Drain the salsify and transfer to a bowl. Add the butter. Mash with a fork or potato masher. Season with salt and pepper.
4 Pour about ¼ inch of oil into a large skillet and heat over medium-high heat. Pour the breadcrumbs into a shallow bowl. Scoop up about ¼ cup of the salsify mash and compress well with your hands to form into a patty. Dredge in the breadcrumbs to completely cover. Carefully slip into the pan. Continue until the pan is filled, but do not crowd the pan. Fry on both sides until browned, 3 to 4 minutes. Transfer to paper towels to drain. Repeat with the remaining salsify mash. Serve hot.
Gratin of Turnips and Rutabagas
Serves 4–6
All vegetables benefit from the “au gratin” treatment — baking them in a creamy cheese sauce and topping them with crispy breadcrumbs. Feel free to substitute other root vegetables in this delicious casserole, or use only turnips or only rutabagas. The thinner you can slice the vegetables, the briefer