This is delicious, give it a try, we did!
Rutabaga with dried tomatoes, shallots and garlic
adapted from: Seasonal Ontario Food
4 c peeled and diced rutabaga
2 large shallots, peeled and sliced thin
1/4 c dried tomatoes in oil
1 clove garlic, minced
olive oil and/or oil from the jarred dried tomatoes
salt and pepper to taste
Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.
While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover turn off heat until the rutabaga is tender.
Using a potato masher, mash rutabaga, stir in the shallot mixture. Adjust seasoning and serve.
Serves 4 - 6
As always, thanks for taking a moment to stop by and say hello. I appreciate your time and your wonderful comments!
this post will be shred with:
hearth and soul@premeditated leftovers