Recipes for Shabbat

Rutabagas

By Eileen Goltz

Every now and then I get a request for recipes for an ingredient that makes me stop and say, hummmm, since I'm not particularly fond (hate, but I was being polite) of that ingredient don't know if I have any. (Contrary to popular belief my recipe file is not without its occasionally gaps.) While it doesn't happen often, the latest requests for rutabaga and parsnip recipes had me scrambling to find recipes that used these root vegetables as a main ingredient.

A rutabaga is a member the cabbage-family (yes, it can cause gas) and resembles the turnip. In fact, is thought to be a cross between a cabbage and turnip. Rutabagas are larger, sweeter and more tan in color than turnips. Like other root vegetables, rutabagas are available in the fall and are believed to play a role in cancer prevention.

Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. You should look for a rutabaga that is smooth, firm and heavy for their size. They can be refrigerated in a plastic bag for up to 4 weeks. Rutabagas are a good source of vitamins A and C, and some minerals including calcium that we never seem to get enough of during the winter months. Make sure you scrub them before cooking, but for maximum nutrition do not peel. Rutabagas can be steamed (30-35 minutes for 1 inch chunks), boiled (20-25 minutes for 1 inch chunks), baked (40-50 minutes at 400 degrees), or eaten raw.

The parsnip is slightly more popular than the turnip. It's often used in soups and casseroles to add as sweet earthy flavor. Europeans brought the parsnip to the United States in the early 1600s and it has been a winter vegetable staple ever since. The reason the parsnip is considered a "fall vegetable" is that the first frost of the year converts the parsnip's starch to sugar. This sugar is what gives the parsnip their distinct flavor. Fresh parsnips are available year-round with the peak period during fall and winter. Look for small to medium, well-shaped roots; avoid limp, shriveled or spotted parsnips. They can be refrigerated in a plastic bag for up to 2 weeks. You can use almost any method of cooking including, boiling, sautéing and steaming for the parsnip.

What I discovered in my searching and testing and tastings was that there are lots and lots of ways to prepare these cruciferous and/or root veggies that turn them into mouth watering, tongue tingling dishes that are really quite delicious. These recipes that use parsnips and rutabagas will help you make any fall or winter meal a meal to remember.

PARSNIPS WITH ALMONDS (pareve or dairy)

Preheat oven to 325. Cook the parsnips in boiling salted water for 10 minutes or until they are tender. Drain well and mash. Add the egg, butter, nutmeg and pepper; stir well. Spoon the parsnip mixture into an ungreased 1 qt. casserole dish. Sprinkle top evenly with toasted almonds. Bake for 30 minutes. Makes 4 servings

PARSNIP CURRY (pareve)

Sauté the onion in the oil in a 1 1/2 quart pot for 5 to 8 minutes until it is golden but not browned. Add the cumin, chili, turmeric, and cayenne. Cook, stirring, for 1 minute. Add the water, salt, and parsnips. Bring the mixture to a boil, cover, and simmer over low heat for 20 to 30 minutes until vegetable is tender but not mushy. The sauce will become quite thick. Serve hot and garnish with pepper strips and peanuts before serving. Serves 4 to 6.

CREAMED POTATO AND PARSNIP (dairy)

Preheat oven to 350. In a large bowl mix everything together and season to taste. Pour the mixture into a shallow ungreased 9X13 baking dish. Cover with foil and bake for 1 hour. Uncover and bake for 15 minutes until the top becomes crisp and brown. Serves 4. This recipe can be doubled or tripled.

SPICED PARSNIP SOUP (pareve or meat)
A spicy delicious soup but not for those with faint hearted taste buds.

In a skillet sauté the onion and garlic in the oil. Add the cumin, cardamom, coriander turmeric and ginger and cook for 2 or 3 minutes, stirring constantly. Add the parsnips and stock and simmer gently until tender, about 1/2 hour to 45 minutes. Puree the soup in batches and serve hot. Serves 6 to 8.

TURNIP AND ONION GRATIN (dairy)

Preheat oven to 375. In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan, and salt and pepper to taste. Transfer the mixture to a buttered 9-inch square dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of the oven for 25 to 30 minutes, or until the top is golden. Serves 2 This recipe can be doubled or tripled.

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS (meat or pareve)

Butter 13 x 9x2-inch glass baking dish. Combine the broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in large pot. Bring the mixture to a boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish. Melt remaining 1/4 cup margarine in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.) Preheat oven to 375. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes. Serves 8 to 10.

From Bon Appétit 2000

VEGETABLE COBBLER (dairy)

Please note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

Inspection:

1. Soak herbs in cold water.
2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.
3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
5. Check both sides of each leaf under direct light.
6. If one or two insects are found, rewash the herbs.
7. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.

Topping:
2/3 cup flour
1/4 cup shredded Cheddar cheese
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon butter or margarine, melted
1/2 cup plain yogurt

Preheat oven to 375. Combine the powdered bouillon and the 2 cups of water and set it aside. In large saucepan, heat oil over medium heat; cook onion, mushrooms and garlic, stirring occasionally, for 3 min or until softened. Sprinkle the flour over the top of the mushrooms and cook, stirring, for 1 min. Gradually stir in the stock, thyme, salt and pepper; cook, stirring, for 5 minutes or until the mixture is boiling and thickened. Add the potatoes, carrots, celery and rutabaga; cover and simmer, stirring often, for 15 minutes or until the vegetables are tender-crisp. Stir in parsley. Spoon the vegetable mixture into an 8-cup casserole dish and set. Meanwhile, in bowl, combine the flour, cheddar cheese, baking powder, baking soda and salt. Stir the butter into the yogurt and then stir the yogurt mixture into the flour mixture, mixing just until combined. Drop the cheese/ flour mixture, by large spoonfuls over vegetables. Bake for 25 to 30 min or until biscuit crust is golden. Let stand for 2 minutes and serve. Serves 4 to 6. This recipe can be doubled.

CARAMELIZED ROOT VEGETABLES (pareve)

In a microwaveable safe dish, place the parsnips, carrots and rutabaga. Add 1/2 inch of water. Cover loosely with plastic wrap and microwave 4 minutes. (You can also steam the vegetables over boiling water for 6 minutes), until they are about half cooked. Preheat the oven to 375. Drain the vegetables and toss them with the thyme, olive oil, lemon juice, pepper and salt. Line a baking sheet with parchment paper; spread the vegetables out on the baking sheet. Roast for 35 minutes or until caramelized and tender. 8 servings.

RUTABAGA TURNIP AND CARROT SOUP (pareve or meat)
For a simple dinner, serve a large bowl of this soup with some warm crusty bread and a mixed green salad.

Heat the oil in a large stock pot over a medium to low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add the turnips, rutabagas, potatoes, carrots, tomatoes with juices and 3 1/2 to 4 cups broth. Bring the mixture to a boil. Reduce the heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 1/3 to 1/2 of the soup to processor or blender. Puree until almost smooth. Return the puree to pot. Add remaining broth the combined soup and puree. Mix well and then bring the soup to a simmer. Season with salt and pepper and serve. Serves 6 to 8.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.