This is again one of those research recipes after discovering this unknown veggie in my organic veggie box. What the heck is a Rutabaga? Well a vegetable, obviously. How do you cook it? I found this simple recipe which can be cooked completely vegan. Mine isn’t totally because I added a bit of sour cream in my cashew sauce. But you can do without it.
– 1 1/2 cups boiling water
– 1 cup raw cashews
– 1 tablespoon nutritional yeast (I didn’t have any and it worked just fine)
– (2 tsp of sour cream)
– 2 slices rustic bread, torn into small pieces (I used normal bread crumbs out of the box, – since I didn’t have any bread at home)
– 2 small rutabagas (1 1/2 lb.), peeled and cut into about 1/8-inch-thick slices
– kosher salt and freshly ground black pepper
– 4 teaspoons chopped fresh thyme (I used dried instead because I had no fresh one at home)
– 4 teaspoons chopped fresh marjoram (Here I replaced it with dried basil)
– 1/4 teaspoon freshly grated nutmeg
– 1 tablespoon extra-virgin olive oil
1. Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. (Stir in yeast.) Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Season
with salt to taste. I added here 2 tsp of sour cream. Set aside.
2. Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.). Or use bread crumbs out of the box if you don’t have any bread at home.
3. Assemble gratin: Preheat oven to 375 °F. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, and some of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream — enough to cover both layers. Continue until baking dish is full. Pour in remaining cashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl (Or I sprayed the breadcrumbs with olive oil once they were sprinkled over the gratin). Top gratin with breadcrumbs.
4. Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.
Bon appetit and happy veggie eating!