Can you believe it is already October? I used to say Fall was my favorite season, but after thoroughly enjoying this past summer I may have changed my mind. Now when it comes to seasonal foods, FALL is where it's at. You already know how much I love PUMPKIN if you read my post from Thursday, but have you ever tried Rutabaga?
No? Well me neither, until earlier in the week. One of the things I love about blogging is the desire to try new foods and new recipes. It's really easy for me to get in a food rut (especially with veggies). You can only eat so many bowls of mixed salad greens! Enter the rutabaga. This root vegetable made an appearance at our local food co-op this past week and I knew I wanted to try it. I did some quick research (on my phone in the produce section) and put one medium size one in my cart. Apparently, the Finns eat rutabagas roasted with meat, so, in the cart went a chuck roast. I was sure my part-Finnish husband would enjoy Roast ‘n Rutabaga.
There are a few different ways to cook a roast. For many years I just tossed it in my slow cooker with a little beef broth, a bay leaf and some veggies and let it go all day long. You really can't do a roast wrong with this method. The long slow cook with moisture breaks down the connective tissue and makes for a fall apart tender flavorful pile of meat. I don't usually plan out our weekly menu in advance as we just keep our fridge and freezer stocked with meat and veggies. For dinner, I kind of cook on a whim. I usually decide some time mid-afternoon what sounds good or what I feel like making. This is where the pressure cooker really comes in handy. Where the slow cooker takes 8-12 hours to cook a roast, the pressure cooker takes 50 minutes!
Pressure Cooker Boneless Chuck Roast
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Servings: 4-6
Ingredients
- 3 lb. Boneless Chuck Roast
- 1 Bay Leaf
- 3 c. Water
- Celtic Sea Salt
Directions
1. Trim chuck roast of any excess fat.
2. Cut into bite-size pieces and put in steamer basket.
3. Place trivet in bottom of pressure cooker, add 3 c. water and bay leaf.
4. Place steamer basket on top of trivet.
5. Cover, turn stove top to high & bring to pressure.
6. Once at pressure reduce heat to low and start timer for 50 minutes.
7. Upon completion, quick release pressure and uncover.
8. Sprinkle with Celtic Sea Salt and serve.
Oven Roasted Rutabaga Fries
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Servings: 4
Ingredients
- 1 Medium Size Rutabaga
- 2 Tbsp. Olive Oil
- Celtic Sea Salt
- Black Pepper
Directions
1. Chop off its head and peel with a veggie peeler.
2. Slice into “french fries”.
3. Throw fries in zip lock bag or covered bowl & toss with olive oil.
4. Salt & pepper generously.
5. Spread them out on a sheet pan that has been lined with parchment paper or aluminum foil.
6. Roast at 425 until golden brown & cooked through, turning every 15 minutes.
