Fireman Bob's Fire House Rutabagas my way...
Hope You enjoy !!!!
Time for some fun with the Roots !!!!!!
Fireman Bob :)
4 largerutabaga - peeled and rough chopped
4 largecarrots - peeled - sliced thin
2 largeturnips - peeled and rough chopped
2 largeleeks - washed - chopped
1 largeyellow onion - chopped
2 largeshallots - chopped
3 clovegarlic - chopped fine ( add more to taste if desired )
1 Tbspfresh sage - chopped
1 bunchparsley - chopped
3 cchicken stock ( you can also use beef stock if so desired )
1 Tbspcumin - ground - or to taste
1/2 cbutter - divided
2 Tbspextra virgin olice oil
1 tspcourse sea salt - or to taste
1 tspfresh cracked black pepper
1 smalljalapeno - chopped fine ( optional )
How to Make Fireman Bob's Fire House Rutabagas my way...
- 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.