Rutabaga Noodles with Brown Butter and Sage

Rutabaga’s relative starchiness and affinity for brown butter and other rich flavors make it a fun option for winter vegetable noodles.

1 large or 2 small rutabaga
6 Tbsp unsalted butter
½ tsp salt
1 Tbsp chiffonade sage, divided
2 Tbsp heavy cream
Pinch nutmeg or mace
Parmesan & cracked peppercorns, to garnish

Peel the rutabaga and trim so it will fit in a spiralizer, or cut into long quarters and shave with a mandolin or Y peeler, then slice resulting sheets into ¾” wide noodles and set aside. In a medium frying pan, cook the butter, salt and 2 tsp of the sage over medium heat, stirring often, until the butter browns and the sage crisps. Remove from heat and rest to cool briefly, then whisk in the cream. Bring a medium pot of water to a boil and add the rutabaga noodles, let simmer and stirring a few times. Cook for 2-3 minutes, until just tender and the “turnip funk” cooks off. Strain and toss in pan with sauce and nutmeg/mace, then pile on plates and shower with parmesan cheese, the reserved sage and pepper. Serves 4.

Potato Radish Soup

1 small yellow onion, diced
1 Tbsp olive oil
1½ lb red potatoes, diced
1 clove garlic, diced
6 oz white wine, dry cider or ale
3½ cup stock of your choice
2” chunk parmesan rind
½ lb radish, sliced thin

In a soup pot, sweat the onion in the oil until translucent, then add potato and cook over medium heat, stirring often, until slightly softened. Add garlic and quickly cook until fragrant, then deglaze with wine and cook, stirring occasionally, until liquid cooks off. Add stock, rind and a pinch of salt. Bring to a boil and cover, turning heat low to simmer until potatoes are as soft as you'd like them. Add radish and simmer 5 minutes or until softened and translucent.

Beet & Black Radish Relish

A quick raw pickle that improves as it marinates, though it won’t last long. Goes with goat cheese, orange segments, kielbasa, roast beef, eggs, smoked fish, etc…

2 oz black radish, grated
8 oz red beets, peeled & grated
¼ cup apple cider vinegar
1 tsp brown sugar or honey, or more to taste
Sea salt, to taste

Combine all ingredients in a medium mixing bowl and thoroughly mix, tasting for desired sweetness and saltiness.

LB's recommendation for Kale White Bean Soup

Laura Beth, a committed recipe follower, prefers to find good recipes from more skilled chefs versus developing her own. This is her favorite kale white bean soup recipe from the internet. It’s vegetarian but would also be great with sausage or leftover turkey.

Carrot Ginger Soup

Our crew leader, Anna, shared this recipe, and the soup, with us this fall. Anna worked as a pastry chef in New York before moving back to Maine. She says: “Use the sweetest carrots you can find for this soup, which is light and vegan but has a ton of body from the sheer amount of carrot that goes into it. Perfect with a hunk of buttered bread.”

Ingredients

2 Tbsp canola or other neutral oil

2 medium shallots, sliced

1 large clove garlic, smashed

½ tsp ground allspice

¼ tsp ground cumin

¼ tsp ground coriander

4 lb. carrots, cut into roughly 1” dice

2 quarts water

1 bay leaf

¾ oz. fresh ginger, peeled and sliced

⅛ oz. fresh turmeric, peeled

Salt & pepper, to taste

Celery salt, dried dill, cayenne to taste (optional)

In a large pot, combine oil, shallots, garlic, allspice, cumin and coriander and cook over low, sweating the alliums and toasting the spices. Once shallots and garlic are very soft and translucent and coriander gives off a toasty smell, add carrots, water, bay leaf, ginger and turmeric, and allow to come to a boil. Add a pinch of salt and pepper, reduce heat to low and cover to simmer until carrots are soft but not mushy, about 20-30 min. Remove bay leaf and puree all contents of the pot, while hot, in batches in a blender. Season to taste. Garnish with toasted sunflower or pumpkin seeds and crispy shallots or fried onions. Cayenne and/or ground ginger may need to be added to soup upon reheating as the ginger loses its bite over time.