Cilantro- Rutabaga Mash

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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.

Rutabaga Fritters

Welcome back everyone! The Winter CSA session is back and I’m excited to be giving you more recipes over the next six weeks! If you have any questions, you can always contact me through the link above. Now let’s get started!

winter week oneWe’ve had a mild winter thus far and it’s easy to get tricked into thinking that spring is beginning to peak through our grey days. I don’t want to alarm you, but as of this week, winter is only halfway done. I know. It’s tough love. But! Just think! That means we still have plenty of time to indulge in the comfort foods that are a signature of these dark days! And so, I offer you some Rutabaga fritters. These are an easy weeknight treat or a great weekend brunch option. And they make use of so much from this week’s box! Similar to Jewish latkes, these fritters embrace the earthy flavors of winter with some fond memories of fall (thanks to the pumpkin butter) and the hope of spring (from the bright flavor of sour cream). These are a staple in our home and I hope you find comfort in them as well.rutabaga fritter serving


1 pound rutabaga (if you don’t want to use this, double your potato amount)
1 pound potatoes, peeled
3 leeks, white and light green parts only, thinly sliced into half moons
4 eggs, lightly beaten
6 tablespoons flour, plus more to coat the fritters
1 teaspoon nutmeg
1 teaspoon thyme
salt and pepper to taste
neutral oil like canola or sunflower to fry

to serve: fried eggs, sour cream, and pumpkin butter


  1. Using a box grater or food processor, coarsely grate the rutabaga and potato.
  2. Mix together remaining ingredients in a mixing bowl.
  3. Use your hand to form ping pong sized balls, gently squeezing out any extra liquid. Next, flatten these balls and lightly dredge them in flour. Set aside.
  4. Heat enough oil in a fry pan that 3-4 fritters will be submerged about 1/3 of the way up. This amount will depend on the size of your fry pan. You don’t want your fritters too crowded.
  5. When the oil is hot, place 3-4 fritters at a time in the fry oil and cook until golden brown (about a minute), then gently flip until the other side is browned as well. Remove and place on a plate lined with a paper towel.
  6. Once all the fritters have been cooked, served them with a dollop of sour cream and pumpkin butter. To be extra decadent, fry an egg or two per person to enjoy with their fritters! Runny yolks make a great sauce for these guys!

Note: If you aren’t too keen on pan frying these, try baking them in a 375 degree oven until golden brown. Begin checking them for doneness after 8-10 minutes.

rutabaga fritters

fritters and egg

Black Eyed Pea Soup with Winter Vegetables

Black Bean SoupWhen the weather turns consistently cold, I want nothing more than soup. Every day. Maybe even for multiple meals. And this is a recipe to help satiate that desire.

Every year, my family celebrates New Year’s Day with black eyed pea soup. According to folklore, the expansion of these legumes portends an increase in wealth over the next year. Unsurprisingly, feasting on beans has become a part of the New Year ritual, ensuring good luck for those who partake in it. Now, culinary divination is all well and good, but I’m into feeling nourished and lucky all year round. So let’s embrace black eyed peas more often!

Black eyed peas benefit from soaking before being cooked, but it’s not essential. If you don’t soak them, just be aware that they will take longer to cook. Soaking beans, however, makes them easier to digest and helps to eradicate their uncomfortable side effect. When I soak my beans, I like to add an ounce or so of whey (leftover from cheese making or just poured off the top of a container of yogurt), which is also supposed to minimize leguminous flatulence. If you really don’t want to bother with dried beans, feel free to substitute two cans of black eyed peas that have been drained and rinsed.

Collards are a great addition to this soup. If added with the beans and broth, they will cook down to be quite tender. These greens are not only full of vitamins C and K, but studies at UC Berkeley have shown that they have strong antiviral and antibacterial properties. Perfect for cold and flu season!

A few final notes: don’t salt your beans until they have finished cooking. Prematurely salting legumes causes them to remain tough and begin to crumble rather than achieve tenderness. Finally, a fun veggie fact for your next game of trivia: in Scotland, rutabagas are called “neeps”!

Enjoy the soup and stay warm everybody!

2 cups dried black-eyed peas
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
8 cups chicken broth or vegetable stock
1 bunch collard greens or kale, stems removed, leaves cut into ribbons
4 carrots, cut into rounds
1 rutabaga or 1/2 squash, cut into medium cubes
1 teaspoon cumin
1 teaspoon fennel
1 pinch chili flakes
Salt and pepper to taste
optional: 1/2 pound cooked ham, cut into small pieces


  1. Soak black eyed peas in enough water to cover with 3 inches or so to spare. I recommend soaking them in the morning so they’ll be ready at dinner time.
  2. In a large pot, heat olive oil over medium heat. Add onion and cook until it begins to turn translucent. Add the garlic, carrots, and rutabaga or squash (and ham if using) and cook until the onions begin to brown, about 5 minutes. Add in the spices and stir. Cook another 2-3 minutes.
  3. Strain peas from the water and add to the pot along with the broth. Bring everything to a boil, then reduce heat to a low simmer.
  4. If you’re using collards, go ahead and add them to the pot now. If you’re using kale, don’t add it until the last minute before serving. Cook the soup for 45 minutes or until the peas are tender.
  5. Taste the soup and add salt and pepper to your tastes.