Since rutabaga don’t pop up in my life very often, it’s easy to forget how tasty and quick cooking they are, especially roasted in the oven, or braised in a pan with greens. My fellow intern here at Spreadwing has a made a few amazing panfuls, incredibly sweet and tender, garnished with kale flowers. The anise rice she made tonight to accompany the veggies was also exceptionally tasty! Yet another reminder of one of the greatest joys of living and cooking with other people, getting to enjoy all kinds of creative combinations that I would never have thought of.
A few tablespoons butter or olive oil
A handful of greens, chopped (optional)
Salt and pepper, to taste
Kale flowers (optional)
Heat butter or oil in pan. Slice rutabaga into half moons and sauté in oil, stirring occasionally, until golden brown. Throw in any greens you desire, and allow to wilt for a minute or two. Season to taste and add a splash of water if necessary to soften. If you have a kale plant or two starting to bolt, prune of the flowering stalk and sprinkle a few handfuls of the delicate yellow flowers into the pan just before removing from heat. Yum!
Cook brown rice in twice its volume of water, as per usual, with the addition of 2-3 tablespoons anise seed, a sprinkle of salt, and a couple pats of butter (optional). Wow… apparently anise and rice were meant for each other.