Here is another dish I serve the other night to Jim Belushi and Peter Finkbeiner. This was one of the 6 courses I served. I had found these baby rutabagas that I thought would be great on the big green egg with with lots of apple and hickory notes. Simply paired that with bearnaise sauce and some crispy sweet potato skins. A lot of the times great food comes from great product and great execution. You cook the rutabagas nice and slow on the egg and you make a delicious bearnaise sauce. It really comes down to that with this recipe. Here it is I hope you enjoy it!
Rutabaga with bernaise
1 lb of baby rutabaga
2 tbsp of olive oil salt and pepper
4 egg yolks
Splash of white wine
1-2 tbsp sherry vinegar
1 stick of butter
1 1/2 tbsp chopped tarragon
Salt to taste
Skins of white sweet potato fried
Micro radish or celery
Heat the big green egg up to 325 degrees,
Place rutabagas on aluminum foil, season rutabagas with olive oil salt and pepper. Place in the egg with wood chips. Cook for 45 minutes roughly until the rutabagas are soft and cooked through.
For the Béarnaise ,
Place egg yolks and white wine into a stainless steel bowl. Place over a double boiler or a pot with a little water in it simmering. With a whisk continuously stirring, whisk the egg yolks until they are thick and a airy but not scrambled. Take the bowl off the heat. Make a ring with a towel and place the bowl in the ring (this allows you to pour the butter with one hand and stir using the other hand without holding the bowl). Slowly pour in the butter, a ladle at a time stirring constantly. Season with salt, tarragon, and vinegar. Keep in a warm place.
Place rutabagas on the plate, spoon over the béarnaise sauce. Finish with fried sweet potato skins and micro radish. Serve and enjoy!