Every time I check out at the grocery store with a rutabaga the following conversation ensues…
Cashier: (Looks down at the large waxy vegetable and frowns) (looks at computer) (Looks back at strange vegetable) Sooo, is this like a turnip?
Me: No, It is a Rutabaga
Cashier: Oh, that’s right I always get that confused.
Me: Yes, don’t worry it happens all of the time
It’s funny, because that so would have been me a few years ago. I wouldn’t have been able to tell you the difference between a rutabaga and a turnip if my life depended on it. Now, however, rutabagas seem so normal to me. Funny how times change.
Recently I was on a trip and I went to a lovely little farm to table style restaurant that specialized in creating “contemporary southern food”. As a scrolled through the menu I saw a few dishes that were served with varying types of risotto one of which was a creamy garlic risotto. I love to look at restaurant menus to get my recipe inspiration, so I decided to try to make my own AIP friendly version of this side to pair with some salmon. I was somewhat hesitant at first honestly because risotto typically has a light taste and I wasn’t sure how well rutabaga would translate into the dish. However, when it was all finished and I sat down to give it a try I was in love. It had a delightful consistency and the rutabaga didn’t over power the creamy garlic taste. It also paired perfectly with the salmon, so I would highly recommend giving that combo a try.
This was a wonderful change of pace from my usual dinner routine of meat and a green vegetable and it was very satisfying. I hope you enjoy it.
Creamy Garlic Rutabaga Risotto (AIP/Paleo)
4 Cloves of Garlic, Minced
½ Onion, Chopped
2 TBS Solid Animal Fat
1 Can of Full Fat Coconut Milk
1 Cup of Bone Broth
In a large sauce pan, combine your garlic, onion and animal fat and cook over medium heat until the onion starts to become translucent. Meanwhile, peel your rutabagas and cut them into large chunks. Then, add the chunks of rutabaga to your food processor and pulse until it is a rice-like consistency. When the onion is starting to become translucent and the animal fat is melted and hot, add in your rutabaga followed by your coconut milk and bone broth. Turn up your heat to medium high and allow it to simmer, uncovered, for about 10-15 minutes or until some of the liquid has cooked off, the consistency is creamy, and the rutabaga is tender. Serve as a side and enjoy!