Get Fresh Blog

I like to think that local food is not only about discovering what we have here on the island, but also about discovering something new. (See my post on Kholrabi earlier this summer.) And thus when I spotted the rutabega at The Root Cellar, I thought it’s time I tried cooking one.

I like to get to know my food before I expose it to high temperatures, so I Wiki’d it. Rutabega is a root vegetable in the Brassica family (same as broccoli and brussel sprouts) that originated as a cross between a wild cabbage and a turnip. These orbs are rich in beta carotene and grow well in colder Northern climates, originally becoming popular in Sweden (Europeans still call the veggie a swede). Rutabegas have a long history, even shining in the spotlight with the traditional Scottish fare, Haggis. And a fun fact is that rutabegas were carved as Jack O Lanterns in the old world long before pumpkins became the modern Halloween standard here in North America.

Rutabega photo by Seed Ambassadors via Wikipedia

Rutabega Curry

Continuing with the principle of cooking simply, but with a twist, I decide to try rutabega curry, adapted and simplified from a few recipes. Particular inspiration came from Cooking For Two, as well as the Monk’s Curry from the ReBar cookbook. TIP! Keep a look out for home made chutney at Christmas craft fairs this season!

INGREDIENTS:
olive oil
1 tbsp curry paste
1 onion, fine sliced
1 rutabega, peeled and cubed into 1/2 inch pieces (* local Saanich)
2-3 baby bok choy (* BC Grown) or 1 large bok choy
1 bunch scallions, chopped
3 tbsp soy sauce
2 tbsp brown or golden sugar
3 tbsp crushed peanuts
4-6 tbsp fresh cilantro, minced (* the last from my balcony planter!)
2/3 cup of rice (for 3 people)

Rutabega from The Root Cellar

1. Set water onto boil and start Jasmine/white rice as per package directions (usually 15 minutes to simmer, fluff, plus 5 minutes to rest)
2. In a large pot or pan over medium heat 4-5 tbsp oil
3. Add 1 tbsp curry paste; mix until sizzling and separates; keep stirring
4. Add finely diced onion and saute until tender
5. Add cubed rutabega and mix through, coating
6. Add 1 cup boiled water and simmer 12-15 minutes until rutabega softens
7. Add soy/sugar mixture, stir to coat
8. Add bok choy and scallions, mix until heated through and bok choy wilts
9. Serve atop a bed of rice, topped with crushed peanuts, cilantro and your fave chutney

Rutabega Curry on Jasmine Rice

Notes/Substitutions:

1) While I could have used canned coconut milk/cream instead of oil, it would’ve been blatantly NON-local (not that my olive oil is any more local!) And I really wanted to just taste the rutabega for what it is (having never cooked one before!) Writing this in hindsight, I suppose this could’ve been done with good ol’ fashioned Island butter to make it more of a butter-cream curry (mmm… will have to try that another time).

2) I omitted lime entirely; also a NON-local food item and while I usually have several on hand, I have not this week as not getting to do my usual Sunday grocery shop due to snow.

3) I also omitted diced tomato for two reasons; one, it would’ve been non-local canned and, two, I didn’t have any in the cupboard anyhow.

Photography and article by Caprina Valentine.
Rutabega root photo by Seed Ambassadors via Wikipedia.

Raw Brussel Sprouts from Vantreight Farms c/o The Root Cellar

A trip into Victoria on Monday meant I could swing by The Root Cellar to pickup some local produce. I was surprised and joyed to find fresh local brussel sprouts from Vantreight Farms in Saanich. I also was delighted to see some still attached to their intricate stalks (see Sherry’s photo) like mini pod skyscrapers.

These brussel sprouts inspired me to (lightly) cook something simple, quick, tasty and healthy. I feel myself on a path to minimalism; simplifying things in my life and wanting to take my food in the same direction.

Garlic Brussel Sprouts with Hazelnuts and Parmesan

Garlic Brussel Sprouts with Hazelnuts and Parmesan

INGREDIENTS:
10-15 brussel sprouts (*)
10-12 hazelnuts
3 cloves garlic
1 tbsp olive oil
1 tsp Babe’s honey balsamic vinegar (*)

METHOD:
(1) Rinse and cut brussel sprouts into halves.
(2) Boil in lightly salted water for 5 minutes; strain and set aside.
(3) Mince garlic and saute until fragrant and golden (30-60 seconds)
(4) Add hazelnuts and brussel sprouts; saute until nuts become fragrant (3-5 minutes).
(5) Plate and lightly sprinkle with finely grated Parmesan cheese.

Photography and article by Caprina Valentine.