Sandra McCray at Dave's Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
Ingredients
- 1⁄4 cup canola oil
- 1 tsp. dried thyme
- 4 cloves garlic, finely chopped
- 2 ribs celery, finely chopped
- 1 large yellow onion, finely chopped
- 1 (1″) piece ginger, peeled and finely grated
- Kosher salt and freshly ground black pepper, to taste
- 3 lb. rutabagas, peeled, cut into ¾″ cubes
- 8 oz. smoked pork neck bones
- 4 tsp. sugar
- 1 1⁄2 cups chicken stock
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Instructions
Step 1
Heat oil in a 12″ skillet over medium-high heat. Add thyme, garlic, celery, onion, ginger, salt and pepper, and cook, stirring, until soft, about 4 minutes. Set aromatics aside.
Step 2
Heat oven to 400°. Place rutabagas and pork bones in a 9″ x 13″ baking dish and sprinkle with 2 tsp. sugar; add aromatics and stock. Cover with aluminum foil; bake until rutabagas are tender, about 1 hour. Uncover, and remove pork bones; cut meat away from bones, roughly chop, and return to rutabagas. Sprinkle rutabagas with remaining sugar, stir to combine, and continue baking until caramelized, about 5 minutes.
- Heat oil in a 12″ skillet over medium-high heat. Add thyme, garlic, celery, onion, ginger, salt and pepper, and cook, stirring, until soft, about 4 minutes. Set aromatics aside.
- Heat oven to 400°. Place rutabagas and pork bones in a 9″ x 13″ baking dish and sprinkle with 2 tsp. sugar; add aromatics and stock. Cover with aluminum foil; bake until rutabagas are tender, about 1 hour. Uncover, and remove pork bones; cut meat away from bones, roughly chop, and return to rutabagas. Sprinkle rutabagas with remaining sugar, stir to combine, and continue baking until caramelized, about 5 minutes.
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