Want to try a little different way of cooking rutabagas? Look no further than this How to Confit rutabaga with foie gras recipe!
Went to the farmers market and saw these beautiful looking rutabagas a few weeks ago. These are not the gigantic round ones that are covered in wax half of the time. These are organic ones with imperfections and look more like a parsnip.
They have a sweet flavor when they are slow cooked. I basically cooked them confit style, then had grilled asparagus and sautéed miners lettuce. Made the sauce in 10 minutes with a blender. This is so easy, you simply pour the chicken broth in to a blender along with the cooked foie gras and fat that is in the pan. Puree until smooth and add the butter, sherry vinegar, and season with salt. A little fried rutabaga on top and this is a great appetizer to start off the night. Here is the how to roast rutabaga with foie gras recipe, I hope you enjoy!
Confit Rutabaga, Miners, Asparagus and Foie Sauce
- 2 lb small rutabaga ((8-10))
- 3 cup duck fat
- 1 onion
- 1 sprig rosemary
- 3 cloves of garlic
- 3 cup homemade chicken stock
- 10 oz foie gras
- 2 tbsp butter
- 1 splash sherry vinegar
- 1 salt (to taste)
- 1 bunch bunch of asparagus (grilled with olive oil, salt and pepper)
- 1 rutabaga (sliced thin and fried)
- 1 oz radish flowers
- 1 oz mustard flowers
- 1 lb miners lettuce
- 1 tbsp butter
- olive oil (to finish)
- 1 tsp crushed pink peppercorns
For the rutabagas
Wash rutabagas and pat dry. Then place them in a small pot with the duck fat, rosemary, garlic, and onion. Bring the pot up to a low simmer. Keep on low and cook for roughly 30 or until tender and cooked through (test with a cake tester). Turn off the heat and set aside and keep warm.
Place the 3 cups of chicken stock in a pot and reduce down to 1 1/2 cups. Then place a sauté pan on high heat. Season foie gras with salt and pepper and cook on both sides for 2 minutes.
Pour the chicken broth in to a blender along with the cooked foie gras and fat that is in the pan. Puree until smooth and add the butter, sherry vinegar, and season with salt. Set aside and keep warm.
In a saute pan on medium high heat add butter and miners lettuce. Saute for 30 seconds just enough to start to wilt the lettuce. Add the grilled asparagus and turn off the heat. Then take a rutabaga out of the oil and drain well.
Season with salt and place in a bowl. Add the miners, and asparagus next to it. Ladle in 2 oz of sauce. Finish the dish with the radish and mustard flowers, along with the fried rutabaga chips. Drizzle with a good olive oil and pink peppercorns, serve and enjoy!