November 1, 2011
I just had to try this recipe. We have the most beautiful rutabagas in the CSA boxes this week and this treatment spoke to me.
I peeled the big tuber and cut it into batons.
Then I let the slices soak in water for the whole day because I wanted to cook them tonight, yet I cut them up in the morning…my screwy schedule. (They should be soaked for at least 30 minutes.)
Toss the dried batons with olive oil and a little salt and put them on a baking sheet and into a 400 degree oven. The most difficult part of this was to turn them so a new surface was face-down, every 10 minutes.
And voila! Yes they are great! I topped them with minced rosemary and chunky salt. Paul better hurry home…
Thank you Deborah Madison. A truly reliable inspiration.