One Down, Nine To Go




On the suggestion of a friend, I signed up for the Vegetarian Times recipe e-mail blast. The result is that I now have several Vegetarian Times e-mails clogging up the Flyer's server. (Sorry, Joe!)

But when I saw the recent header Deep-Dish Rutabaga-Fennel Gratin, I thought back to a New Year's Hungry Memphis post about things I had never done. In this case: cook something with rutabaga.

I'll call this one a learning experience.

The recipe called for, in part, one medium russet potato, half a small yellow onion, half a fennel bulb, two tablespoons of chopped sage, and one small rutabaga, plus a small amount of milk and cheddar cheese.

First lesson: Rutabaga will not bend to your will. I had a heck of a time figuring out how to cut it (potato peeler).

Second lesson: To thine own self be true. When I was cutting up the sage, I thought to myself that it was going to overpower the dish. Guess what?

The dish turned out okay. I would make it again with some adjustments.

I brought leftovers to work. I offered some to a coworker. After I described the dish, he said that I had him at "potato" and lost him at "rutabaga." So it goes.

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