Never having eaten a rutabaga, what I took from all of these exchanges was that rutabagas must be really bad.
But then Lynne Rossetto Kasper sent me a recipe (she sends me one at least once a week — we're like this) for root vegetable soup, featuring the lowly, lowly rutabaga.
I couldn't let Lynne down, so I made a batch. If you'd like the recipe, you can read it below, along with Lynne's description. No one talks food like Lynne.
Overall, I'd say this was a pretty satisfying soup.
Fall Roots Soup
From The Splendid Table's Weeknight Kitchen e-newsletter
A trio of fall root vegetables — carrots, leeks, and a rutabaga — forms the savory foundation of this soup. Puréed and enriched with crème fraîche, this potage, with its velvety, smooth texture and glorious orange hue, is always a hit — whether it's a first course or the main attraction.
- 4 tablespoons unsalted butter
- 2-1/2 cups chopped leeks, white and light green parts only (3 to 4 medium leeks)
- 1-1/2 pounds carrots, peeled and diced
- 1 medium rutabaga (1 to 1-1/2 pounds), peeled and diced
- 8 cups chicken stock
- Kosher salt
- 1-1/4 cups crème fraîche
- 3 tablespoons finely chopped fresh flat-leaf parsley
Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in the pot.) Whisk in 3/4 cup of the crème fraîche. Taste soup and season with salt, as needed. (The soup can be prepared 2 days ahead. Cool, cover, and refrigerate. Reheat over medium heat.)
To serve, ladle soup into shallow soup bowls. Garnish each serving with a generous dollop of the remaining 1/2 cup crème fraîche and a sprinkling of parsley.
Lynne also suggested including a yam or roasting the veggies before sautéing and pureeing. And I used sour cream in place of the crème fraîche and topped with chives and ground pepper.
The food: Fall root veggie soup
The verdict:Rutabaga, thou has redeemed thyself