Cilantro- Rutabaga Mash

Processed with VSCOcam with a6 preset

Here’s a simple recipe to help you enjoy the final root vegetables hanging on from winter. The cilantro and lime give the rutabagas a great, fresh boost. The coconut milk and lime also counter the bitterness that rutabagas often have. This has quickly become a favorite in my house. It’s great served as a mash with roasted chicken or lamb, or you can thin it out with more coconut milk to create a sauce for roasted veggies or fish. Either way, it’s easy peasy and super delicious!

Cilantro-Rutabaga Mash

2 pounds rutabagas, peeled and cut into medium pieces
Zest and juice from 1 lime (about 2 tablespoons)
1/4 cup coconut milk
1/2 cup cilantro, roughly chopped
1 garlic clove, minced
Salt to taste

  1. Place rutabagas in a pot with enough water to cover by an inch or two. Add a large pinch of salt and bring to a boil. Reduce heat to a simmer and cook rutabagas until easily pierced with a fork (they should turn more yellow than when they were raw). When the rutabagas are cooked, drain off the water.
  2. Place warm rutabagas in a food processor with remaining ingredients and blend until smooth.
Advertisements

Beet Hummus with Caraway and Horseradish

 

Now that the daffodils and cherry blossoms have made their appearance here in the Northwest, it feels like Spring has actually arrived and we can shake off the last chill of winter. To me, spring means more time spent outside, friendships rekindled, and more opportunities to share food with others. I made this beet hummus over the weekend for a wonderful group of women at a meditation retreat in the mountains of Southern California. Nothing is quite as nourishing as time and meals shared with a great community of kindred spirits. 

Beet Hummus with Caraway and Horseradish

1 medium beet
1 can white beans or chickpeas, drained
1 small lemon, zested and juiced
1 garlic clove, minced
1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish
1 teaspoon ground caraway 
2 tablespoons tahini
2 tablespoons olive oil
Salt to taste 

    1. Preheat oven to 375°. Wrap beet in aluminum foil and place on a baking sheet. Roast until easily pierced with a fork- 45 minutes to an hour.
    2. Once your beet is cooked and cooled, use a paper towel to gently rub off the skin. Quarter the beet and place it in your food processor. Blend until only small bits remain.
    3. Add all ingredients except for olive oil and blend until smooth.
    4. Drizzle in olive oil with good processor running. Taste the hummus and add salt to your liking. Enjoy with fresh veggies or pita chips.

    Roasted Turnip and Spinach Frittata

      

    Frittatas are a weekend crowd-pleaser in our house. They’re simple to make, can easily be customized according to what’s in season, and they’re super healthy. They make a great breakfast or a simple lunch. This recipe can easily be modified: substitute potatoes for the turnips, kale for the spinach, add cheese or cherry tomatoes! The possibilities are infinite!

    Roasted Turnip and Spinach Frittata

    1 bunch small turnips or one large turnip, washed and cut into bite sized pieces
    4 tablespoons canola oil, divided
    1 medium onion, small dice
    2 cups spinach
    8 large eggs
    1/4 cup half and half
    1/2 teaspoon salt
    Pepper to taste

    1. Preheat oven to 350°. Toss turnips with 1 tablespoon oil and roast until tender, about 10-15 minutes. Remove and set aside.
    2. Combine eggs, half and half, salt, and pepper in a bowl and whisk until well mixed.
    3. In a 10-inch skillet, heat remaining oil and sauté onions over medium heat until translucent. When done, add spinach and stir until wilted. Add turnips.
    4. Pour the egg mixture into the skillet and cook over medium heat for five minutes. Place skillet in the oven and finish cooking, additional 15-20 minutes until set in the middle.
    Allow to cool for 5 minutes before cutting and serving.