People, I’m bringing rutabaga back. Have you had a rutabaga lately? Ok, have you ever had a rutabaga? I love them, and have entirely too few in my diet. This is clearly because not enough people are writing recipes for the lovely, lonely rutabaga. This has to change. I’m mounting a rutabaga awareness campaign, starting today.
If you’ve never had rutabaga before, the flesh is somewhere between a potato and he most delicious thing you have ever eaten in your life. Yes, they are that good. The following recipe introduces you slowly, with lots of spice and fat and starchy yumminess.
Foodie friends, please try to ignore the midwest casserole feel of this dish. It tastes way better than it seems like it should.
This was made for me by my awesome neighbor Eric. The following recipe is replicated exactly as he sent it to me. FWIW, it translates nicely to a 9×9 inch pan if you decide to halve it.
- peel, then halve, then par-cook two large rutabagas like you would potatoes for an au gratin — boil, then just before they get mushy, take out, cool, and cut into 1/8” slices.
- halve then slice then caramelize two large yellow onions
- get some roasted red peppers, like 1.5-2.0 cups worth, or those canned roasted green chilies, then cut in half lengthwise so you can layer them as filets later
- sauté up a big bunch of some greens (chard, beet greens, kale, spinach, Ralph Nader acolytes, etc.) in olive oil
- grate about a pound of sharp cheddar queso
- get about 15-18 good corn tortillas, taco-size
- grab some (2 cans worth? Or one big can, I think)
- grease a lasagna pan with butter ( too)
- pour and spread a thin layer of enchilada sauce in bottom of pan
- drape tortillas in enchilada sauce on both sides, layer in pan, cutting some in halves and quarters to fill in gaps between rounds
- layer rutabaga slices and over tortillas & sauce, top with a thin layer of cheddar, then drizzle enchilada sauce over the layer
- repeat with an additional layer of draped/sauced tortillas, then put the chilies and cheese down, then drizzle with enchilada sauce
- repeat with an additional layer of draped/sauced tortillas, then put the greens and cheese down, then drizzle with enchilada sauce
- then top with one additional layer of tortillas, then cheese, then drizzle; maybe put sliced black olives all over the top if you dig those
- bake at 350 for like, I dunno, 30-40 mins, until it’s all baked and bubbly and the edges are browning
- serve with a nice neighbor’s homebrew or margaritas, lime wedges, spanish rice, refried beans, while wearing a tutu, faux moose horns, and elf shoes with the curly toes; the dish will taste like shit if you don’t follow this last part of the recipe