Prosciutto Laced Potato & Rutabaga Pie

IMG_6869A few nights ago, the sisters and I decided to have a mini potluck and cards night.  Nothing fancy, just a bit of good food and a game of cards (and maybe a bottle or two of wine). It was so fun to go to the little house in the woods, for such a cozy evening.

I knew that one would be doing chicken, and the other a salad, so decided to go with potatoes.  And some rutabaga.  And some prosciutto.  And butter.  So good, and it hit all the comfort food marks.  I made it earlier in the day, and just put it in the oven to finish just in time to leave.

This dish is very traditional, except for the prosciutto, but why be a traditionalist when you can try something new? After all, they’re just vegetables… Continue reading

Rutabaga with Dijon

IMG_6198The under-loved rutabaga (swede, neeps or yellow turnip) has been part of the European diet since pre-historic times, and been used as livestock fodder since at least the 1400’s. It has fed folks through famine, and kept livestock alive through the winter.  It may be whimsy, but I can easily visualize a young serf walking towards his hovel with a turnip in hand, or a young maid with a wooden pail of turnip heads for her cow.

The tops are highly nutritious food & fodder, but the root is a great source of fiber and vitamin C, as well as many other minerals & vitamins, and keeps really well in your fridge for up to a month.

Some people find the taste of brassicas (of which rutabagas are a family member) bitter to taste.  However, their health benefits are significant enough that including them in our diet is important.  I for one love the taste of rutabaga.  It can be mashed with potatoes (Neeps & Tatties) or with carrots, but it does beautifully on its own.  If just a little tang and sweetness are added, any bitterness falls to the wayside.  So, eat your brassicas & roots, folks, all at once! Continue reading