Rosemary Roasted Carrots with Rutabaga Puree
Dirt underneath my fingernails? Check.
Dirt in-between my toes, in my hair, and down my pants? Check.
Dirt in our bed and underneath our pillows? Check.
The weather channel app up to date on our phones and computers? Check.
Taylor referring to our most recently seeded crops as “the children” MAJOR check.
Farm season 2014 has officially started.
The stakes are high this year. We are farming on brand new land (which we finally live on!!!) our CSA membership is at full capacity, our restaurant demand is high, and we are attending two farmers markets a week. If things go south we are in BIG trouble. Let the sleepless nights begin!
Thank god for comfort food right about now. Both Taylor and I are beginning this 2014 farm season under a lot of stress. If we can continue to keep our evening ritual of cooking farm fresh meals (served with plenty of wine!) then I think we can make it.
It’s still cold and rainy/snowy around here and this meal was just what the doctor ordered. I know we are not alone and that many of you are still in the heart of winter. This lovely meal is comfort food at its best. If you haven’t had the pleasure of cooking with rutabaga then you are in for a real treat. It is slightly sweet with a hint of savory and gives regular mashed potatoes a run for their money. Served with rosemary roasted carrots and you have yourself the absolute best night ahead of you. Pour a glass of red wine and dig in. This meal takes less than 30 minutes to whip up and will leave you full and happy. Cheers!
Rosemary Roasted Carrots and Rutabaga Puree
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4
- 6 medium-large carrots
- 3 large rutabagas, scrubbed and cut into 1/4 inch pieces
- 3 cloves of garlic, peeled
- 4 tablespoons olive oil (divided)
- 1/4 cup almond milk (homemade or store bought) Can sub milk of choice here too!
- 1 TBS fresh rosemary, minced
- Fine sea salt and pepper to taste
- Pinch of crushed red pepper flakes
- Preheat oven to 400 degrees.
- Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.
- Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.
- With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.
- Serve with rosemary roasted carrots and enjoy!
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary.