Consider the Rutabaga
Rutabaga, also known as swede, yellow turnip, or in Scotland, neeps, originated as a cross between cabbage and turnips. I thought about neeps and tatties for dinner tonight, but it’s a drizzly, gray Sunday afternoon and Mr. H is still recovering from pneumonia. I think this calls for a hearty beef and root vegetable stew.
Rutabaga has a very strong flavor that becomes even more pronounced the longer it cooks. It is important not to overcook or it may become bitter.
Beef and Root Vegetable Stew
1.5 lb beef sirloin, 1 inch cubes
4 good sized potatoes
1/2 rutabaga
4 parsnips
6 carrots
1/2 onion
Let the meat get a nice carmelization over medium high heat before lowering the heat. Chop all vegetables to 1 inch cubes and add to the pot. Once the veggies are almost fork tender, make a roux of bacon fat (or whatever floats your boat) and flour, add a bit of the broth from the beef and vegetables and stir till smooth and add to the stew (or you can just deglaze the pan with broth or red wine).
