FIREMAN BOB'S FIRE HOUSE RUTABAGAS MY WAY...

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

Provided by Bob Cooney @firemanbob65

Number Of Ingredients 17

Previous Next

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(s) garlic - chopped fine ( add more to taste if desired )
1 tablespoon(s) fresh sage - chopped
1 bunch(es) parsley - chopped
3 cup(s) chicken stock ( you can also use beef stock if so desired )
1 tablespoon(s) cumin - ground - or to taste
1/2 cup(s) butter - divided
2 tablespoon(s) extra virgin olice oil
1 teaspoon(s) course sea salt - or to taste
1 teaspoon(s) fresh cracked black pepper
1 teaspoon(s) paprika
1 small jalapeno - chopped fine ( optional )

Steps:

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 !!!