Rutabaga
and Caramelized Onions
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Rutabaga & Caramelized Onions
Background
Rutabaga has been confused with the turnip but the two are actually different. Irish rutabaga has a purplish skin and a yellow on the inside, where turnips are are lighter and whiter. Introduced to Ireland at the end of the 18th century, rutabaga was primarily used as feed for animals and hollowed out and lit with candles during Halloween, the predecessor of modern day pumpkin carving. The root vegetable could be kept in the ground until needed and a touch of frost creates more flavor. During the Irish potato famine of the mid-1800's, rutabaga was eaten as a last resort to replace the potato and many creative dishes ensued. Rutabaga was introduced to America in the early 19th century.
Recipe
This recipe, from Darina Allen's cookbook (see below), combines caramelized onions to bring more flavor to the rutabaga. Be generous with the onions and butter!
Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 6
INGREDIENTS
2lbs rutabaga root
4 onions
1/2-1 stick of Kerrygold butter
2-3t olive oil
TO MAKE:
Step-by-Step
Chop the onion and place in large skillet with olive oil.
On medium/low heat, cook and stir onions until translucent.
Drop temperature to medium/low and continue to cook until caramelized, stirring occasionally, 30-40 minutes. Add a few tablespoons of butter near the end and continue to cook another 10 minutes.
Meanwhile, peel and chop the rutabaga into ~1" cubes. Add rutabaga to salted boiling water and cook until soft.
Strain rutabaga and mash or puree adding butter to taste and desired creaminess.
Fold in caramelized onions adding salt/pepper and more butter to taste.
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Recipe from Irish Traditional Cooking
Darina Allen
Pg. 171
We are not affiliated with this author or publisher in any way.
Published by Kyle Books