Kalmia wrote:

> I've had one around here since the Year Gimel......thanks.

I made this as part of Thanksgiving 2008, and liked it a lot. The recipe is
adapted from _Patrick O'Connell's Refined American Cuisine_:

Rutabaga Rösti

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.
Carefully place 3 cakes in the skillet and brown them on both sides for
about 5 to 7 minutes per side. Remove and drain on paper towels. Repeat with
the remaining cakes and butter. May be made up to 1 hour in advance and
rewarmed before serving.

BOB'S NOTE: I cut the recipe in half, and it still made a LOT more than we
could eat. But it was quite tasty.


Bob