Ease of Preparation: Easy
Yield: 4 servings
Burnt Rutabaga Slabs with Parmesan Broth
Take the buttery, sweet-savoury flavour of rutabaga, pair it with a rich Parmesan broth and some crispy, crunchy leek greens, and what do you have? A warm, filling winter dish you’ll crave as soon as the mercury drops.
Ingredients:
Parmesan Broth:
- 2 tablespoons (30 ml) olive oil
- 1 onion, peeled and cut in half
- 1 head garlic, cut horizontally
- 1 bunch thyme
- 1 bay leaf
- 3-4 sprigs Italian parsley
- 1 teaspoon (5 ml) black peppercorns
- 1 cup (240 ml) dry white wine
- 1 pound (454 grams) Parmesan rinds
- 8 cups (2 L) water
Rutabaga:
- 2 pounds (907 grams) rutabaga, peeled and cut into 1-inch/2.5 cm thick rounds (use a 3-inch/7.5 cm ring mold for a nice presentation)
- ½ cup (120 ml) butter
- 3-4 sprigs thyme
- 2-3 sprigs rosemary
- 1-2 sprigs sage
- Salt
Crispy Leek Greens:
- 6 leek leaves, dark green only, washed and julienned
- Oil, for frying
Special Equipment Needed:
- Sous-vide/immersion circulator/water bath
- Blow torch/kitchen torch
Method:
For the Parmesan Broth:
In a large saucepan, heat the oil over medium-high heat until shimmering.
Add the onion, garlic, thyme, bay leaf, parsley, and peppercorns to the oil, stirring often and cooking until the garlic is a deep golden brown and very fragrant, about 3 minutes.
Add the wine to deglaze the pan. Scrape up any browned bits, then bring to a simmer. Reduce by half, about 4 minutes.
Add the Parmesan rinds to the pan, stirring well to coat them in flavour. Add the water and bring to a boil.
Reduce to a simmer, and cook stirring often, until reduced by half, roughly 1 hour.
Skim the fat and strain the broth through a fine-mesh strainer and keep warm until needed.
Rutabaga:
Set up the immersion circulator to 180 F (82 C).
Lay the rutabaga slabs flat in a zip-top bag, and add the butter, thyme, rosemary, sage, and season with salt and pepper.
Seal the bag and place it in the circulator for 3 hours.
Open the bag, drain the rutabaga slabs on a wire rack. Discard the herbs.
Crispy Leek Greens:
Make sure the leeks are very dry.
Heat oil in a small saucepan to 300 F (160 C) over medium-high heat.
Drop the leeks into the oil in batches, frying until crisp, about 2-3 minutes.
Drain the leeks on a paper towel-lined plate. Reserve until needed.
To Assemble:
Using a kitchen torch, burn one face side of the rutabaga slabs until blackened.
Pour a small ladleful of warm Parmesan broth into a warmed, shallow serving bowl.
Transfer the rutabaga slab to the center of the bowl, blackened side up.
Garnish the rutabaga with the crispy leek greens and serve immediately.