You’ve got heard of, and perhaps even had, a cauliflower steak—however the entire veggie swaps for meats do not cease there. This recipe, from iconic chef Yotam Ottoleghi’s new plant-based cooking tome Ottolenghi Taste, makes use of a lesser-known fall vegetable because the core of this vegan major dish.
Written along with Ixta Belfrage, a recipe developer at Ottolenghi Take a look at Kitchen, the e book is chock-full of dinner-party-worthy vegan recipes like these rutabaga steaks. Rutabaga, if you happen to’re not acquainted, is a vegetable much like a turnip that is typically in season from October to March. Like different root greens, they’re most frequently eaten roasted and even in a mash, however this preparation opts for the previous.
As a result of its taste is definitely a bit extra delicate than a turnip, particularly when roasted, rutabagas are an excellent candidate for a spice-heavy recipe—one thing Ottolenghi and Belfrage take full benefit of with the curry crust they’ve created right here. It is made up largely of garlic, cayenne, turmeric, and fenugreek seeds, which have a strong taste harking back to maple however barely extra bitter and are recognized to offer well being advantages.
Whereas we will not be having dinner events in the intervening time, we’ll be bookmarking this showstopper for after we can once more—and till then, we could need to make this for ourselves on Saturday evening.