Wednesday, April 8, 2009


This was inspired by the beautiful spring onions and green garlic available at the markets right now – bit purple and white bulbs with long greens attached. I was never sure before what the heck to do with them, but found a recipe in THE SANTA MONICA FARMER’S MARKET COOKBOOK which recommended subbing them for leeks. I also added rutabagas to this recipe as they looked so good, again, at the Weiser Family farm stall.

Admittedly, this came out looking like a mess, but everyone loved it at my table. Including the infamous Audrey.

6 – 8 medium potatoes (I used King Edward or Prince Edward or whatever they are)
2 medium rutabagas
6 – 8 tablespoons olive oil
salt and pepper
5 – 6 spring onions, not the green part
1 green garlic, not the green part
some chicken stock
some cream to finish (optional)

Preheat oven to 400 degrees. Scrub potatoes and rutabagas (remove peel if it is rough) and cut into quarters and/or bite sized chunks. Toss with 2 tablespoons of the oil on a rimmed baking sheet and season with salt and pepper. Cover with aluminum foil and roast for 30 minutes. Uncover, toss (you may have to scrape them a bit from the bottom of the pan) and roast, uncovered, for another 20 minutes or so. They should be tender and a bit browned.

Meanwhile, wash the onions and garlic and remove the outer skin if it is slimy (onions) or very papery (garlic). Quarter or halve lengthwise and then thinly slice. In a wide sauté pan, heat 4 tablespoons oil over low heat and add the onions and garlic and a bit of salt and pepper. Cook gently, stirring occasionally for about 50 minutes total. Add a few splashes of chicken stock (or water) toward the end (or earlier if they are dry), smashing them a bit.

Smash the potatoes and rutabagas in their pan, scraping up any browned bit. Add the cooked onions and garlic, and a little more stock if needed, mixing and smashing further. Finish with a bit of cream. This can be made ahead and reheated at 350 degrees. I made it first and then kept it warm in the oven while I cooked the broccoli (in the same pan as the onions – without washing first!)

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