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Carrots & Rutabagas w/Lemon & Honey One of the shortcomings of being rumored to actually like to cook is that people persist in giving you cookbooks. I've only got one or two that I open with any frequency, but for my most recent birthday I was given a copy of the most recent Bon Appetit Cookbook. A friend, demanding rutabagas, for some unfathomable reason, forced me to, on a lark, open it - and when I did I beheld the following, which actually was really pretty good with merlot-braised lamb shanks: Carrots & Rutabagas w/Lemon & Honey - from The Bon Appetit Cookbook - Printer version of this recipe 1 1/4 lbs rutabagas, peeled and cut into matchstick- size strips (this is the hard part of the recipe) 1 lb carrots, peeled and also cut into g#dd$%#*@d matchstick-size strips 1/2 stick butter 1/4 cup lemon juice 3 tablespoons or so of honey - as good as you can get 1 tsp lemon zest 1/2 cup fresh chopped chives (I had to use scallions) Cook the rutabaga matches in large pot of salted water for ~ 2 min. Add carrot matches and continue cooking until everything is tender (6 min. or so). Drain and set aside. Melt butter in large enough pot to put the veggies in over med-high heat. Add lemon juice, zest, and honey and bring to boil. Add vegetables and cook until "glazed" stirring occasionally (about 5 minutes) Season w/ salt & pepper, remove from heat and mix in the chives. Serves 6 to 8 - level best - From: Andrew H. Auld Date: Tue, 31 Oct 2006 To: Anglican@stsams.org Subject: [Anglican] RECIPE ALERT: Rutabaga redux... |