Crisp Rutabaga Rösti
Purple Carrot
2 servings
Ingredients
- 3/4 cup quinoa
- pinch of salt
- 12 ounces rutabaga
- 1 red onion
- 3 tablespoons olive or avocado oil
- garlic – 2 teaspoons
- 1 pound baby spinach
- 1 teaspoon fresh rosemary
- dash of pepper
- 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white balsamic vinegar
Instructions
- Soak, rinse and drain the quinoa, then put it in a small saucepan with 2 cups water and a pinch of salt; bring to a boil. Lower the heat so it bubbles gently, cover, and cook, adding water a 1/4 cup at a time if the quinoa starts to stick, until the grains are overcooked, very tender, and bursting, 25 to 30 minutes. Put in a large bowl.
- Rinse, trim, and peel the rutabaga; grate it by hand or with a food processor.
- Trim, peel, and chop the onion.
- Put 1 tablespoon oil in a medium skillet over medium-high heat. When it’s hot, add the rutabaga, onions, and a sprinkle of salt. Cook, stirring occasionally until the vegetables are tender and starting to brown and stick to the pan, 10 to 15 minutes.
- Peel and slice enough garlic to measure 2 teaspoons.
- Rinse and dry the spinach.
- Strip the leaves of the rosemary from the stems, and chop enough to measure 1 teaspoon add it to the rutabaga mixture during the last few minutes of cooking.
- Heat the broiler and put the top rack 4 to 6 inches from the heat. Grease a baking sheet with 1/2 tablespoon oil.
- Stir the rutabaga mixture into the quinoa. Taste and adjust the seasoning.
- Using your hands, and handling the mixture as little as possible, gently form 6 small cakes by cupping a little of the mixture in your hands, then flattening it into a patty. Put the cakes on a baking sheet and brush the tops with 1/2 tablespoon oil.
- Broil the cakes until the tops are crispy, 5 to 10 minutes, then carefully flip the cakes and broil until crispy on the other side, 3 to 5 minutes.
- Mix the mayonnaise and 1/2 tablespoon of the mustard in a small bowl. Taste and adjust the seasoning, adding more mustard if you’d like.
- Wipe out the skillet, add 1 tablespoon oil and 1 teaspoon garlic and cook until fragrant, 1 or 2 minutes. Add the spinach and a sprinkle of salt and cook, until wilted, 3 to 5 minutes. Add the vinegar, toss, and taste and adjust the seasoning.
- Serve the cakes with the spinach and pass the mustard sauce at the table.
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