Binder Full of Recipes, Microbrew Braised Rutabagas from Roots by Diane Morgan

With all the fall food titles coming to a bookshelve near us, I am finding myself looking at a binder full of recipes to share with you all.

Besides 225 recipes, Roots (Chronicle Books, September 2012) by Diane Morgan serves us a large helping of the "history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes)". 

Here's a recipe you can try with one of your Oktoberfest brew picks. 


Who knew? With a little experimentation, I’ve discovered rutabagas and beer are made for each other. Add this side dish to a wintertime menu that features roast pork, grilled sausages, braised brisket, or even roast chicken. A porter-style beer works best, delivering a rich malt flavor without a bitter finish.


2 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 large yellow onion, about 12 oz/340 g, thinly sliced
2 tbsp firmly packed dark brown sugar
4 tsp kosher or fine sea salt
½ tsp ground Aleppo chile
¼ tsp freshly ground black pepper
¼ tsp ground cinnamon
2 lb/910 g rutabagas, ends trimmed, peeled, and cut into ½-in/12-mm wedges
One 12-oz/360-ml bottle porter-style beer
1½ cups/360 ml Roasted Root Vegetable Stock or canned low-sodium vegetable broth
2 tsp finely chopped fresh oregano
2 tsp finely chopped fresh thyme

1 In a Dutch oven or other heavy pot, melt the butter with the oil over medium-low heat until the butter is foamy. Add the onion and stir to coat evenly. Cover and cook until the onion begins to soften, about 5 minutes. Uncover and continue to cook, stirring frequently, until the onion is evenly golden brown and caramelized, about 20 minutes.

2 Add the brown sugar, salt, Aleppo pepper, black pepper, and cinnamon and stir constantly until the brown sugar has melted and the spices are aromatic, about 1 minute. Add the rutabagas and stir to coat. Add the beer and stock, pressing down on the vegetables to submerge them. The liquid should just cover the vegetables. If it doesn’t, add more stock or water as needed. Increase the heat to medium-high and bring to a boil. Reduce the heat until the liquid is at a simmer, cover, and cook for 20 minutes. Stir in the oregano and thyme, re-cover, and continue to cook until the rutabagas are fork-tender, 5 to 10 minutes more. Using a slotted spoon, transfer the rutabagas and onions to a serving bowl, cover, and keep warm.

3 Increase the heat to high and boil the braising liquid, stirring occasionally, until it reduces to about ¼ cup/60 ml and has thickened to a syrup consistency, 10 to 15 minutes. Reduce the heat to low, return the rutabagas and onion to the pan, and toss to coat in the sauce. Heat until the vegetables are hot and then taste and adjust the seasoning. Serve immediately.


You can meet Diane on her Eat Your Roots Book Tour, details on Diane Morgan Cooks...

(* Recipe from 'Roots, The Definitive Compendium with More Than 225 Recipes' by Diane Morgan -Chronicle Books, September 2012- reprinted with permission of the publisher)

Previous Post

Whisky,The Islay Edition opens NYC Food Film Festival 2012, October 17-21

Oct 16
The NYC Food Film Festival lives up to its reputation for 2012 edition opening on October 17. From provocatively titled 2nd Annual Food Porn Party (on Saturday) featuring dishes from Saxon+Parole, Dirt Candy, Brooklyn Star and David Burke Kitchen to Japan scented I ♥ Japan night Friday Night, 10/19/12, AMC Village 7 Theatres, East Village featuring the world premieres of New York Cooks for Tohoku with Chefs Boulud, Bouley, Payard, Romano, Telepan and more, and...
Next Post

Spoonfuls of Lamb Tongue and Tomato Stew from The Lebanese Kitchen

Oct 19
October is one of these months when books (mostly cookbooks) keep landing in my mailbox and I am trying without much success to keep up. 2 big heavy tomes are part of this week's wave. First of these books that make a thud when you drop tham is The Lebanese Kitchen (Phaidon Press, October 2012) by Salma Hage. With 500 recipes showcasing cooking styles from the all regions of the country and not just cosmopolitan...