Went to the farmers market and saw these beautiful looking rutabagas a few weeks ago.  These are not the gigantic round ones that are covered in wax half of the time.  These are organic ones with imperfections and look more like a parsnip.  They have a sweet flavor when they are slow cooked.  I basically cooked them in duck fat, then had grilled asparagus and sautéed miners lettuce.  Made a sauce with foie gras and double reduced chicken stock.   A little fried rutabaga on top and a great appetizer to start off the night.  Here is the recipe I hope you enjoy!

2 lb of small rutabaga (8-10)

3 cups of duck fat

1 onion

1 sprig of rosemary

3 cloves of garlic


Foie sauce

3 cups of home made chicken stock

10 oz of foie gras 

2 tbsp of butter

splash of sherry vinegar 

salt to tast


1 bunch of asparagus grilled with olive oil, salt and pepper

1 rutabaga sliced thin and fried 

1 oz of radish flowers

1 oz of mustard flowers 

1 lb of miners lettuce 

1 tbsp of butter 

Olive oil to finish

1 tsp of crushed pink peppercorns


For the rutabagas,

Wash rutabagas and pat dry.  Then place them in a small pot with the duck fat, rosemary, garlic, and onion.  Bring the pot up to a low simmer.  Keep on low and cook for roughly 30 or until tender and cooked through (test with a cake tester).  Turn off the heat and set aside and keep warm.  

Foie Sauce,

Place the 3 cups of chicken stock in a pot and reduce down to 1 1/2 cups.  Then place a saute pan on high heat.  Season foie gras with salt and pepper and cook on both sides for 2 minutes.  Pour the chicken broth in to a vita mix along with the cooked foie gras and fat that is in the pan.  Puree until smooth and add the butter, sherry vinegar, and season with salt.  Set aside and keep warm. 

To finish,

In a saute pan on medium high heat add butter and miners lettuce.  Saute for 30 seconds just enough to start to wilt the lettuce.  Add the grilled asparagus and turn off the heat.  Then take a rutabaga out of the oil and drain well.  Season with salt and place in a bowl.  Add the miners, and asparagus next to it.  Ladle in 2 oz of sauce.  Finish the dish with the radish and mustard flowers, along with the fried rutabaga chips.  Drizzle with a good olive oil and pink peppercorns, serve and enjoy!