Tag: rutabaga

Beluga Lentils with Ginger Orange Rutabaga and Rosemary

Beluga Lentils with Ginger Orange Rutabaga and Rosemary

I once read that the 3rd Monday of January is supposed to be the most depressing day of the year – Blue Monday. I don’t know if it’s true, luckily it has already passed, and I didn’t notice my mood drooping drastically that day. However, I’ve felt a rising impatience for more light and warmer weather to come back into my life. So much so that I had to book flights to Malta last night. This always makes me feel so much better, no matter how far in the future the departure date lies, just the thought of it puts me in a good mood.

Another way to lift my spirits is food. Cosy food, colourful food, or simply delicious food. This dish combines all of it: nutty Beluga lentils, topped with thin slices of rutabaga, quickly cooked in the pan with lots of ginger, orange zest and juice, and fresh rosemary. The rustic root is as bright as the sunrise over Malta’s east coast and its earthy flavour can easily deal with some strong aromas. I was surprised how well it merged with the dark legumes.

Beluga Lentils with Ginger Orange Rutabaga and Rosemary

 

Beluga Lentils with Ginger Orange Rutabaga and Rosemary

Beluga Lentils with Ginger Orange Rutabaga and Rosemary

Serves 3-4

For the lentils

Beluga 
lentils, or any lentils (no soaking required), 280 g / 10 ounces
small sprig fresh rosemary 1
bay leaf 1
olive oil
balsamic vinegar 1 tablespoon
fine sea salt
ground pepper

For the rutabaga

peeled rutabaga, cut into wedges and very thinly sliced (use a mandoline or cheese slicer), 300g / 10 1/2 ounces
freshly grated ginger 1 tablespoon
freshly grated zest of 1 orange
freshly squeezed orange juice 100ml / 1/3 cup plus 2 tablespoons
fine sea salt
ground pepper
finely chopped fresh rosemary needles 1-2 tablespoons
black peppercorns, crushed in a mortar

Place the lentils in a saucepan with plenty of (unsalted) water, add the rosemary and bay leaf, and bring to the boil. Simmer for about 20 minutes or until al dente (or follow the package instructions). Remove excess liquid with a ladle if necessary and stir in a generous splash of olive oil and the vinegar. Season to taste with salt, pepper and vinegar.

While the lentils are cooking, prepare the rutabaga: In a large, heavy pan, heat a generous splash of olive oil over medium-high heat. Add the rutabaga and cook for about 5 minutes, stirring occasionally, until golden and al dente. Scrape the rutabaga to the side, add a little more olive oil to the pan along with the ginger, cook for 1 minute, stirring constantly. Add the orange zest (leave a little of the zest for the topping) and juice and season with salt and pepper. Stir in the rosemary or use as a topping once the plates are ready. Cook for another 1-2 minutes until the desired texture is reached.

Divide the lentils between plates and lay the rutabaga on top. Sprinkle with rosemary, orange zest, and crushed peppercorns and drizzle with a little olive oil (optional). Serve immediately.

Beluga Lentils with Ginger Orange Rutabaga and Rosemary

 

Beluga Lentils with Ginger Orange Rutabaga and Rosemary

 

Beluga Lentils with Ginger Orange Rutabaga and Rosemary

 

lentilsgingerorangerutabarga11

A Celebration of Roots, Garlicky Potatoes and Gingery Rutabaga

Roots

This meal celebrates roots in all their variety. On one side, mashed potatoes which are absolutely addictive, combined with garlic and lemon.  The mash is fluffy, it is tasty and it is so good that you don’t really need anything else with it but I want another root on the plate: rutabaga (also known as swede). This root gets spiced up with ginger as the two flavors combine perfectly.

Winter is the time for roots and I love to try out different variations otherwise I wouldn’t be able to eat it for so many months. But there is so much you can do with it! You just have to be a bit brave and play around with it. The potato-garlic-lemon idea came up because we love mash potatoes (also in the very basic version) but I thought it would be nice to add some favors to make it more suitable for other, more extreme combinations like the gingery rutabaga for example. Together with garlic and lemon we can still have our mash on the plate even when there are more exotic roots involved!

Roots

Mashed Potatoes with Garlic and Lemon and Gingery Rutabaga

For two people you need

For the mash (the amounts are a rough guideline)

medium potatoes, cooked, 6
clove of garlic, crushed, 1
juice of half a lemon
olive oil, 2-3 tablespoons
butter, 30g / 1 ounce
milk, around 150-200ml
salt and pepper

Heat up all the ingredients in a pot on medium heat and mash. If the mixture becomes too dry add more milk, if it is too liquid let it cook a bit more. Season with salt and pepper.

For the rutabaga

one small rutabaga, peeled
ginger, grated, a thumbnail sized piece
olive oil for frying
white wine for deglazing
salt and pepper

Cut the rutabaga in very thin slices (about 2mm). Cut these slices in strips (1cm / 1/2″) and cut these strips in 2-3cm / 1″ pieces (see my first picture for the shape).

Heat up the oil in a pan, add the rutabaga and let it become golden. Add the ginger, fry for a minute and deglaze with the wine. Add salt and pepper and a splash of water if necessary (the liquid should come up to 2cm / 1″), close with a lid and let it cook on medium heat for 15-20 minutes. Check the rutabaga in between as it shouldn’t get too soft and season with salt and pepper if necessary.