Rutabaga Carpaccio
Appetizers • Spanish
Description
Rutabaga Carpaccio
Ingredients
- Rutabaga 5 oz
- Butter 0 oz
- Parsley 0 oz
- Basil 0 oz
- Olive Oil 0 fl oz
- Parmesan Cheese 0 oz
- Meyer Lemon Juice 0 fl oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the rutabaga, slice it thinly, and simmer it on the lowest heat in a heavy-bottomed skillet with a small amount of butter — without salt or sugar. The rutabaga will release juice and will be in this mixture of oil and juice, like in a hot bath. When the rutabaga reaches the point where it starts to become cooked or stewed — this is about five to six minutes on the gentlest temperature setting — remove the skillet from the heat and let the residual heat finish the cooking for another minute or two.
Step 2
Then place the rutabaga on a plate. Whisk a bit of olive oil with a few drops of lemon juice and drizzle this mixture over the vegetables. Next, sprinkle with finely chopped parsley and basil leaves, grated Parmesan cheese, freshly ground black pepper, and coarse sea salt. You can add a pinch of pine nuts to create a flavor contrast between the textures of the vegetables and the nuts.
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