It’s no secret that I love rutabagas. Here they are sauteed “homefries” style with a bit of sweet and a bit of heat.
Rutabaga Homefries with Chilies, Mint & Maple
Print This Recipe Yield 8Source Adapted from Mario BataliPublished
Ingredients
- ¼ cup olive oil
- 3 pound rutabaga, peeled & cut into 3/4‑inch dice
- 4 clove garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 3 tablespoon red wine vinegar
- 3 tablespoon maple syrup
- 1 pinch kosher salt, to taste
- 3 tablespoon fresh mint, chooped
Directions
Heat the olive oil in a large saute pan set over medium heat, until very hot and nearly smoking. Add the rutabaga dice, and cook stirring often, until golden brown on all sides, about 10 minutes.
Add the garlic, red pepper flakes, vinegar and maple syrup. Bring to a boil. Cook, stirring occasionally until the liquid is reduced to a syrup, about 1 minute. Season with salt. Remove from heat, toss with mint and serve.
I’ve been carrying around a recipe for blue cheese dressing in my phone for a few years (took photo of recipe card from a restaurant in CO). One batch makes a huge vat so I’ve not been motivated to scale down the recipe. Looks like I won’t have to with your version here. I’ve always loved blue cheese dressing, too.
About homemade salad dressings…it’s the only way to go. 🙂
I don’t think I’ve ever made blue cheese dressing the same way twice. Like you, I’ve always just thrown it together, taste, adjust. I’ll pin this version and try to “go by the book”. The salad also looks superb, Greg.
I see a party in the future with all that dressing, (not wings though, please). I agree, a good homemade dressing says a lot about a cook.
Apples so want to join the party that is going on there on that salad! I adore blue cheese dressing but I never seem to indulge at home where I would be the only one eating it. If I made a jar of this I doubt I would even need a salad to indulge now that you have shown how enticing it is by the spoonful.
Homemade dressing is the only way to go. My mother always made her own dressings, so I only ever had bottled or “homemade”-from-a-packet at other people’s houses. Homemade is vastly superior. I must try this gorgeous salad soon.
Greg, you are I seem to be on the same page a lot of the time. I also give credence to creating your own sauces and dressings at home — um…maybe that’s why I just launched Bijouxs Basics Cooking Classes. Your take on blue cheese dressing looks perfect!
I like the salad ingredients you chose and, of course, the dressing is heavenly.
Yes to homemade salad dressing! We usually rely on a couple vinaigrette variations for everything from simple green salads to potato salad to egg salad. This salad sounds great–lots of crispy, pungent veg and creamy goodness.
OMG that simple salad is a perfect combo of ingredients! A western zen masterpiece! It’d be really great if Norm’s borrowed this for their menu for more people here in LA to enjoy.
I’ll take that spoon please!
Wow, these are all strong and distinct flavours — not that anything is wrong with that. I like a salad to be this robust, because that means it’s something you don’t just consider a “side” — it can potentially be the star of a meal! Yes, and this would be one of the reasons I’d make blue cheese dressing, as well!
I LOVE homemade salad dressing. Growing up, my mom never puchased it. She came up with all sorts of tasty creations. Maybe it was in an effort to get us to eat what she put on our plates, or maybe she just did it because she liked it. Either way, it’s home grown around here too. Your dish sounds great — and indeed Maytag Blue is excellent. I also enjoy Point Reyes. Thanks for another terrific post.
And on another subject near to your heart, you must just be counting the minutes until your book makes its debut. I wish you great success. This would be one time when writer’s cramp would be a good thing to have — means you have signed thousands!
I loved Blue Cheese Dressing as a kid too. I would go out for dinner with my family and order a salad with blue cheese and surf & turf. My mother laughs now when she tells the stories, “And your Dad would let you order it every time!” Probably the most expensive item on the menu.
Your crisp radish salad looks positively delightful Greg.
LL
You make such a good point about a good cook making his or her own salad dressing. It so simple, but generally gives back in spades as far as good eats go. And this Blue Cheese Dressing is great on all sorts of tasty things.
You should have called this an ode to blue cheese cause really the salad was just an excuse for it:-) Isn’t blue cheese just the best though?
I am a sucker for blue cheese dressing — this looks terrific — oh, and so does the salad 😉
the stinkier the better! No store boght dressing can come close to a well crafted homemade one like this.
this salad sounds wonderful! i’m dying to try that blue cheese dressing!
I make a fennel, apple, and radish salad that I’m going to have to try with this dressing.