Fresh Dijon Sweet Potato Greens, Rutabaga and Carrot Dinner
We visited the farmer’s market this weekend and picked up some fresh produce, most of which I knew nothing about. I’m so glad we did, because this turned out to be one of the BEST dinners. I’d never even heard of cooking sweet potato leaves, or rutabagas of all things, but now they will be regular items on my shopping list. They were so easy to cook, and the taste was well worth it. I adapted this recipe from Coon Rock Farm, substituting coconut sugar for sugar, and used vegetable stock in place of chicken stock. Recipe is copied below.
- 8 cups de-stemmed, torn and rinsed sweet potato leaves
- 1 tablespoons olive oil
- 1/2 small yellow onion, diced
- 1/2 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1/2 tablespoon cider vinegar
- 3/4 cup vegetable or chicken stock
- 2 tablespoons dried cranberries
- 2 tablespoons crushed pecans
- 1/2 teaspoon minced garlic
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent,about 5 min. Stir in the mustard, sugar, vinegar, and [vegetable] stock and bring to a boil over high heat. Stir in the sweet potato leaves, cover and cook 5 min until wilted. Stir in the cranberries and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 min. Season to taste with pepper. Sprinkle with pecans before serving.
The Rutabaga recipe (much like sweet potato, if I had to describe it), was pulled from Earthwise Gardens’ website. Recipe here.
1/4 t. salt
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste
- Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart (4 liter) saucepan, add the salt and about 2″ (5 cm) of water to cover. Cover saucepan, and bring to a boil over high heat.
- Turn heat down to medium and cook about 12 – 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.
- Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.
The carrots, I cooked with the remaining vegetable broth, and about a cup of apple juice.
Serve with some hard apple cider and cornbread, and that’s what I call a good meal!