Fireman Bob's Fire House Rutabagas my way...

Bob Cooney


Here's one for You Zelda...

Hope You enjoy !!!!

Time for some fun with the Roots !!!!!!

Fireman Bob :)

pinch tips: How to Wash Fruits & Vegetables



6 to 8


20 Min


45 Min


Stove Top


4 large
rutabaga - peeled and rough chopped
4 large
carrots - peeled - sliced thin
2 large
turnips - peeled and rough chopped
2 large
leeks - washed - chopped
1 large
yellow onion - chopped
2 large
shallots - chopped
3 clove
garlic - chopped fine ( add more to taste if desired )
1 Tbsp
fresh sage - chopped
1 bunch
parsley - chopped
3 c
chicken stock ( you can also use beef stock if so desired )
1 Tbsp
cumin - ground - or to taste
1/2 c
butter - divided
2 Tbsp
extra virgin olice oil
1 tsp
course sea salt - or to taste
1 tsp
fresh cracked black pepper
1 tsp
1 small
jalapeno - chopped fine ( optional )

Directions Step-By-Step

Place rutabaga, carrots, turnips, and leeks in a large pan and blanch in boiling water for 4 minutes, remove and set aside.

Depending on how You like these, You can have a " Rustic " dish or Smooth it out in a food processor.
Sauté onions, shallots, and garlic in 1/4 cup butter until softened. Set aside
In a Large Dutch Oven, add 1/4 cup butter, olive oil, and cumin. Heat until melted.

Add the flour, cook butter/flour mixture till roux turns golden brown.
Add chicken broth.

Add sage, onions, garlic, carrots, pepper, jalapeno, and rutabagas.

Simmer covered on low 30-40 minutes, or until rutabagas are tender. ( add more stock if needed )
Add the chopped parsley and paprika just before serving.

Enjoy !!!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American