Rutabaga stands in for the eggplant usually called for in this distinctive salad/relish. Serve with grilled bread that has been brushed with olive oil, or homemade crackers. Recipe adapted from chef Johnny Monis at Komi restaurant.
6 to 8 servings (Makes about 3 1/2 cups)
INGREDIENTS
DIRECTIONS
Toss the rutabaga with 2 tablespoons of the olive oil and salt and pepper to taste. Bake, turning once, for 15 to 20 minutes or until the rutabaga is tender but still somewhat firm. Set aside.
In a large pan over medium heat, heat the remaining 3 tablespoons of olive oil. Add the onion and cook, stirring, until it is translucent, about 4 minutes, then add the garlic, shallot, currants and raisins, stirring to mix. Add the balsamic vinegar, scraping the pan to deglaze it and incorporate the addition. Add the roasted rutabaga, pine nuts, red pepper flakes, sugar to taste, cinnamon, nutmeg and chocolate or cocoa powder. Season with salt and pepper to taste. Serve at room temperature.
Per serving (based on 8): 138 calories, 2 g protein, 18 g carbohydrates, 7 g fat, 0 mg cholesterol, 1 g saturated fat, 57 mg sodium, 3 g dietary fiber
