Roasted Rutabaga Salad with pistachio and charred onion by Kris Carr of Crazy Sexy Kitchen. People are always asking me where I get my recipes, so here's one of my fave's!! My go-to cookbooks are either from Kris Carr, Alicia Silverstone, or Jessica Porter, and expand outward from there. I plan on giving you the 'cliff notes' of the best/easiest recipes I've found! Hope you enjoy this one!
This combination was too much to resist! Roasted vegetables are my favorite, and rutabegas taste almost as good as my adored sweet potatoes do! Rutabegas, by the way, are basically in the turnip family, only they're a little heartier and are yellow inside as opposed to the white's of the turnips.:) The charred onion and pistachio did me in! Who doesn't like that combo!? This is a perfect light dinner salad or a festive lunch to invite your girlfriends over for! You will feel completely satisfied, but still light and healthy!
Recipe below taken straight out of Kris Carr's Crazy Sexy Kitchen Cookbook:
4TBS olive oil
4tsp apple cider vinegar
1 large rutabaga, peeled and thinly sliced on a mandolin (or be careful and slice with knife—very thin)
1C very finely diced onion
1tsp chopped fresh thyme
2TBS toasted pistachios, crushed with a knife or in the food processor
Directions: Preheat oven to 400. In a mixing bowl, combine 3 TBS of the olive oil with 2 tsp apple cider vinegar and 1 tsp each of the salt and pepper. Mix with a whisk. Arrange sliced rutabaga in a single layer along a baking sheet (or 2). Brush or drizzle the marinade over the rutabaga and bake for 8-12 minutes until they become tender in the middle (test with fork). Remove and let cool.
Meanwhile, heat sauté pan with the remaining olive oil. Once very hot (rippling) add the onions and cook for about 8-10 minutes or until they get very brown. Halfway through the cooking add the remaining teaspoon each of salt and pepper. Deglaze the onions with the remaining apple cider vinegar. Reduce the vinegar for 2 minutes and remove from heat. Stir in the thyme.
When the rutabaga and onions have cooled, arrange the rutabaga slices on a plate, then top with spoonful of onion mixture and sprinkle of pistachios., garnished with arugula and extra drizzle of olive oil.