REC: Rutabaga R�sti
On Nov 28, 10:18�am, "Bob Terwilliger" >
wrote:
> Lynn replied:
>
> >> I can't stand the taste of kasha. I like stuffing a *lot* better. But Lin
> >> and I won't be having either one tomorrow; we'll be having rutabaga r�sti
> >> and corn pudding instead.
>
> > Ooooh! How do you make Rutabaga Rosti? �Can you make Parsnip Rosti or
> > Sweet Potato Rosti?
>
> Here's the recipe, which is adapted from _Patrick O'Connell's Refined
> American Cuisine_:
>
> Rutabaga R�sti
>
> 2 large Idaho baking potatoes
> 1 medium rutabaga, peeled and quartered
> 1 medium onion, finely chopped
> salt and freshly ground white pepper to taste
> butter for cooking
>
> Peel the potatoes, leaving them whole. Combine with the rutabaga and steam
> for 15 minutes. Let cool.
>
> Using the large-holed blade of a box grater, shred the potatoes and
> rutabaga. Fold in the finely chopped onion.
>
> Season the shredded vegetables with salt and pepper and form them into 6
> cakes. In a large skillet, heat half the clarified butter over medium heat.
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