SHREDDED RUTABAGA SUPREME
This preparation uses traditional European vegetable seasoning along with kala jeera, a spice from Indian cuisine that heightens rutabaga's own flavor (see "Bunium_bulbocastanum" on Wikipedia for info).
Provided by Jacob Galley
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Fry the bacon in a wide pan with a lid (you'll need the lid later). Remove bacon. It can be used in another recipe.
- Add the butter, shallot, and kala jeera to the bacon fat. Let the butter melt and the shallot caramelize over medium heat, until brown.
- Reduce the heat. Add the dry vermouth to the pan, to deglaze the pan.
- Add the shredded rutabaga to the pan. Stir and turn it with a turner/spatula, until the liquid coats it evenly.
- Sprinkle the lemon juice, salt, and seasonings into the mix, and stir again.
- Cover, raise the heat to medium. Stir occasionally. Let cook for 10-15 minutes.
Nutrition Facts : Calories 70.1, Fat 4.5, SaturatedFat 2, Cholesterol 8.7, Sodium 171.9, Carbohydrate 6.1, Fiber 1.7, Sugar 3.7, Protein 1.5
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