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Shredded Rutabaga Supreme

4 slices bacon
1 tablespoon butter
1 shallot, finely chopped
14 teaspoon kala jeera
1 tablespoon dry vermouth
1 rutabaga, grated coarsely
1 teaspoon lemon juice
14 teaspoon salt
14 teaspoon fine white pepper
1 dash ground nutmeg
1 pinch powdered ginger
1 pinch powdered clove
12 teaspoon dried marjoram


Fry the bacon in a wide pan with a lid (you'll need the lid later). Remove bacon. It can be used in another recipe. Add the butter, shallot, and kala jeera to the bacon fat. Let the butter melt and the shallot caramelize over medium heat, until brown. Reduce the heat. Add the dry vermouth to the pan, to deglaze the pan. Add the shredded rutabaga to the pan. Stir and turn it with a turner/spatula, until the liquid coats it evenly. Sprinkle the lemon juice, salt, and seasonings into the mix, and stir again. Cover, raise the heat to medium. Stir occasionally. Let cook for 10-15 minutes.

Source: www.food.com