Recipe 19
Mashed rutabaga with fresh coriander
For 2 people
An old classic, long spurned is making a comeback. The rutabaga (or violett turnip, swedish turnip or Prussian pineapple) was spurned for so long. It was probably due to the bad reputation, as cattle feed, bitter and only for bad times. The rutabaga has always had its supporters. This and less bitter breeds have now contributed to the fact that the rutabaga is back. Today, the “bitterness” is missing, so the good cooks dare to use this delicious vegetable. There are a lot of potassium, calcium and magnesium in the rutabaga. In addition, many vitamins of the B group and vitamin C. The yellow flesh also provides beta-carotene. As a cruciferous vegetable, the content of good immune-boosting mustard oils is correspondingly high, making rutabaga a good winter vegetable.
For this recipe you need
400g rutabaga
4 medium potatoes
1 tbsp. ghee (or clarified butter)
500ml water
4 sprigs fresh coriander herb
2 sprigs of fresh flat-leaf parsley
2 tbsp. sweet cream
1 tsp. stone salt
1 pinch of ground white pepper
1 pinch of ground turmeric
1 pinch ground ginger
1 pinch of ground coriander
Peel and coarsely dice the rutabaga and potatoes. Add the ghee (or clarified butter) to the hot, high pot. Add the drained rutabaga cubes. Sprinkle with turmeric and ginger. Then sauté everything briefly and hot. Deglaze the roasted turnip cubes with water. Add salt and potato cubes. Let everything simmer at medium heat for at least 20 minutes until the vegetables are cooked. In the meantime, wash the fresh herbs, chop them finely and mix them with the cream. Add the white pepper and ground coriander. The herb cream is now gradually added to the cooked vegetables. Use a potato masher to make a coarse puree.
Also try this:
To add a little more color to this dish you can also replace some of the potatoes with beetroot and instead of ground corander, dried chervil would be an option. If you need a little more fire, you can also resort to some chili powder.