Inspired by perusing the NOPI cookbook by Ramael Scully and Yotam Ottolenghi, I came across their recipe for ‘whole roasted celeriac’. This is my interpretation of that kind of dish using a rutabaga.
- 1 peeled rutabaga (Swede, Swedish turnip)
- 2tbs gram flour, sifted
- 1tsp sumac
- 1tsp tomato pureé
- 1tbs Lakrids salted liquorice syrup, liquorice powder will also work
- 1tsp dried parsley
- Zest of 1/2 a lemon
- Juice of 1/2 a lemon
- Splash of rosewater
- 1tsp ground coriander
- 1tsp ground cumin
- Oil, for frying
- Salt & Pepper
For the pistachio pickled apricots:
- 5 apricots, halved
- 1tbs Maille white balsamic vinegar with pistachio nut flavour
- 1tbs cider vinegar
- Splash of water
Start by placing a baking dish with a layer of flavourless oil into the oven at its hottest setting. Then, boil the rutabaga for 15 minutes in a big pan of salted water. Whilst it’s boiling you can start making the spice crust. In a bowl combine all the ingredients until they make a sticky, aromatic paste. When the rutabaga is sufficiently boiled, take it out and pat it dry with some kitchen towel/tea towel. Now cover the vegetable in the spicy mixture. Take the baking tray out of the oven and place the covered root vegetable in the oil, so it starts sizzling. Be careful the oil doesn’t spit onto you!
Place back in the oven and turn the heat down to 180°C. Cook for a further 30-40 minutes, taking it out at regular intervals to turn the rutabaga. Once it’s had its 40 minutes, take out and place a skewer through the middle, If it goes in without much resistance, then you know it’s done, if not, place back in the oven for a further 10 minutes.
If you’re going to make the pickled apricots, I’d do them the night before, so they have time to soak up the pickle. Simply fill up a small dish with the vinegars, place the apricot halves in and top up with a splash of water.
I’d recommend serving this with a great big bowl of fluffy couscous, the pickled apricot halves, tomato wedges and chopped coriander & walnuts.