Friday, September 07, 2012

Recipe Request


We have had several requests for one of our recipes that we serve seasonally at the Garden Restaurant at PEM.  Our Chef there, Rhiannon Nowak, has graciously provided this recipe to satisfy those requests


Garden Restaurant at PEM, by Hawthorne Catering

Mashed Rutabaga, approximately two entree servings.
(Note that this can be made into a Vegan meal by substituting a non-dairy spread in place of the butter.)

Prepare Rhubarb Chutney 

Wash, then dice 3 stalks of rhubarb finely, especially down the length of the stem to prevent stringiness. Add 1/3 as much fresh or frozen cranberries as you have rhubarb to a pan with 2 cups water, 1 cup sugar, 1/2 small diced red onion and 1/2 c. raspberry vinegar.

Simmer chutney on medium/low until the majority of the liquid has evaporated. Salt and pepper to taste.

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1 - 2 rutabaga, peeled, steamed or boiled
mashed with salt, pepper and about 1 T of butter.

When rutabaga is finished, keep warm while you wilt 2 ounces of baby spinach, in a sauté pan, with a little bit of butter, salt and pepper
2 Teaspoon(s) dried cranberries
1/3 to 1/2 cup lightly steamed sugar snap peas, salt and pepper

To serve:

Arrange a nice pile of mashed rutabaga on plate.  See photo above for a suggested plating arrangement, or arrange to suit your needs.

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Certainly coming to lunch at the Garden is much simpler, but some of you may not always have that luxury if you don't live in or near Salem.  I hope you enjoy this!

Juli

3 comments:

  1. Would this recipe by any chance be making its way over to Nathaniel's for the fall/winter months when the Garden Restaurant isn't open? Having had it once I know how terrific it was and I'd hate to see it go away completely once the season is over at the PEM!

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  2. Actually the Garden Restaurant is going to stay open year-round until such time as it closes permanently towards the end of 2013. This item is not currently on the menu, but we are anticipating it making it's way back there for the Fall menu.

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  3. Oh, my goodness! It sounds fabulous! And is also bursting with as much color as I'm sure there is flavor!

    Now... What wine shall I have with it? :)

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