Thursday, December 11, 2008
Lemon Carrots and Rutabaga
We get a bag of fresh organic veggie's every week, farmer's market style. We get to chose what we want, and I usually try to branch out and try new things. Having NO clue what the hell a rutabaga was (I would've guess it was a car), I ordered it. Usually when I get new things, I hop on AllRecipes and do an ingredient search to find a way to cook them. I found this recipe and went for it:
-4 med carrots, cut into 3in julienne strips (eff off with you fancy schmancy talk, allrecipes! Basically, cut into chunky strips. I think.)
-2 cups rutabaga, peeled and cut into 3 inch julienne strips (I think I used 3 or 4 rutabagas, the size of med potatoes)
-1/2 cup water
-2 Tbl butter
-1 Tbl brown sugar
-1 Tbl lemon juice
-1/2 teas grated lemon peel
-1/4 teas dill weed (I was pretty sure that dill weed was an insult, not an herb, so I left it out. The herbs in our pantry consist of cinnamon, salt, pepper, and...uhhh...that's about it)
1. In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
2. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.
Pretty easy! Rutabaga tastes a little sweet, a little tangy, a little rad. I served it with quinoa made with chicken broth. Anytime I have veggies and don't know what to serve them with, with I pretty much always throw them on some quinoa. Super good for you! Plus it turns it from a side dish into a full meal.
Nicole found a couple 'thorns' in hers, tough sharp pieces. She might just be delusional, because I never got any, and I have no idea what part they're from, but just a heads up.