Simple Daal with Rutabaga Relish

The dreaded rutabaga. I have to confess that I do cringe every time my CSA email proudly announces that yet another rutabaga will be in this week's box. I tried so many different recipes, but I was left with the conclusion that without copious amounts of butter, they just aren't tasty. That brassica bitterness is ridiculously hard to shake and roasting doesn't do it.

Then comes the best Christmas present of 2016, Vivian Howard's Deep Run Roots! If you are a fan of a Chef's Life, you know that Vivian exalts the simple ingredients of her native eastern North Carolina and the traditional recipes that pre-date widespread availability of processed food. She has a whole episode dedicated to the rutabaga as well as an entire chapter in this incredibly entertaining and functional cookbook.

When I got that first rutabaga in my CSA in 2016, I knew its fate! I set out to make her rutabaga relish. I did not process mine, so it will keep for 6 months. She advises it's best after a week in the fridge. I tried mine after 12 days on top of this daal and it was delicious! Truly the first time I have ever genuinely enjoyed eating a rutabaga.

Simple Daal adapted from the nytimes recipe here
1 cup lentils (I used red)
1 large sweet potato, roughly cubed
1 16 oz can tomatoes
1 inch knob ginger, diced
2 cloves garlic, diced
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons turmeric
2 teaspoons chili flakes (or more if you like more heat)
1 teaspoon ground ginger
2 tablespoons coconut oil
3 cups water
Salt to taste (2 tablespoons worked for me!)

Heat the coconut oil in a pan and add the onions. After a minute or so, add the sweet potatoes and let them cook until they start to soften (5-7 minutes) then add the fresh ginger and garlic for 2 more minutes. Add remaining spices (including chili!) along with the lentils and stir to thoroughly coat the lentils with oil.
Add the tomatoes, the water, and salt before turning the heat up and covering the pan to bring the mixture to a boil.
Once it boils, turn the heat down and remove the cover and let simmer for 10-15 minutes depending on how soft you like your lentils.

Keep an eye on the liquid level, if it simmers too hot you may need to add more water especially if cooking on the longer side.

Rutabaga Relish
1 large rutabega
2 quarts water for overnight soak
1/2 cup of salt to soak rutabagas
1/4 cup of salt fo peppers and onion
2 cups water for peppers and onion
2 red bell peppers, sliced
1 yellow onion, sliced into thin strips
1+1/4 cup sugar
1/4 cup brown sugar
3 cups apple cider vinegar
2 garlic cloves, sliced
1 tablespoon coriander seeds
1 tablespoon mustard seeds
2 teaspooons chili flakes
1 tablespoon turmeric

This way of cutting the rutabegas is a pain, but it's worth it! Peel and halve the rutabaga through the stem end. Lay the flat surface half on a cutting board and slice into 1 inch wedges, then slick them into triangles. Add half a cup of salt to the two quarts of water and stir until dissolved. Add the now triangle shaped rutabaga slices and let them soak overnight.

Combine 1/4 salt  and 2 cups of water with peppers and onions and let soak for 1 hour while you prepare the brine. After the hour drain and combine with rutabagas in the jar they will be stored. Make sure this is a heatproof container if you're going to process. I used a mason jar and didn't preserve.

Combine white and brown sugars, vinegar, garlic, and all spices to a boil and let cook for 1 minute Pour the hot vinegar mixture over the vegetables until completely submerged. Store in the fridge for up to six months.

Vegetarian Shepherd's Pie with Lentils

What is better on a cold winter day than the warm comfort of mashed potatoes combined with a gravy and a lot of nutritious vegetables? This was my thought upon returning to harsh winter weather after a lovely trip to Belize last week. A tragic amount of vegetarian shepherd's pie dishes on the internet neglect to include the protein packed ingredient of lentils which is a crying shame.

Vegetarian Shepherd's Pie with Lentils
2 lbs potatoes (I like russets, but use whatever!)
1 cup dried lentils
1 small onion, diced
3 stalks of celery, diced
2 large carrots, diced
1 large head of broccoli, chopped
2 tablespoons olive or coconut oil
1/4 cup Worcestershire (vegan Worcestershire to be truly vegetarian)
3 tbs soy sauce
3 cups veggie broth
2 tbs cup flour
2 tbs butter
1/2 cup greek yogurt or sour cream
1 clove of garlic (optional if you like your mashed potatoes garlicky)

Mashed Potatoes
My husband had the brilliant idea of cubing the potatoes before throwing them into a pot of salted boiling water and it made them cook so much faster! Boil them for approximately 25 minutes (until soft enough to push a fork through). While these are boiling is a great time to prep your other ingredients. Strain the potatoes  and set aside to cool. Mash in a large bowl along with the butter, greek yogurt, and garlic, if you are opting for garlicky.

Filling
Pre-heat the oven to 350 degrees. Add coconut or olive oil to a large pan or wok on medium heat. Saute the onions, carrots, and celery for 10 minutes until soft and the onions are translucent. Add the broccolli and stir another couple of minutes before tossing in the lentils, vegetable broth, soy sauce, and Worcestershire and let cook until the lentils are tender. This took me about 15 minutes. If there is not a lot of liquid left at this point, add more veggie stock before throwing in the flour to thicken the remaining liquid into more of a gravy and stir stir stir. Once the remaining liquid has thickened, remove from heat and pour into a rectangular 1 quart baking dish. Layer the mashed potatoes on top until covered. Drizzle with a little olive oil if you like a nice crust and place in the oven for 15 minutes.