Cheesy Potato & Rutabaga Mash

This year I will once again be graced with delicious and tasty produce from a Community Supported Agriculture (CSA) share, courtesy of Little Flower Farm.  I'm so excited to find new and interesting ways to cook with all of the veggies that I will be getting from June through October.  I really enjoy CSA shares because it expands my eating and cooking horizons.  When I go to the farmers' markets, I tend to stick with what I know.  But when you buy a CSA share, there will inevitably be some vegetable in the box that makes you stop and think.  Last time I purchased a CSA share, it was kohlrabi!  I'm still not 100% sure what to do with kohlrabi, but I anticipate learning more about it this summer.  So to get into the spirit in this unseasonably warm spring, I picked up a random root vegetable at the grocery store and came home without a recipe in mind.  After doing a bit of background reading on my chosen rutabaga, I decided the easiest way to utilize this veggie was in a cheesy mash.  I added some mashed potato just for more starchy deliciousness, and it did not disappoint!  This is just one of many ways you can use rutabaga this year.

Cheesy Potato & Rutabaga Mash

serves 2 as a side

Ingredients

1 medium-sized yukon gold potato, diced into 1-inch pieces

1 medium-sized rutabaga, peeled and diced into 1-inch pieces

1 tablespoon of butter

1 tablespoon milk

1/2 cup shredded cheddar cheese

Salt & pepper to taste

Directions

Bring a large pot of water to a boil.  Add the chopped potatoes and rutabaga.  Boil uncovered for about 15 minutes or until the vegetables are fork tender.  Drain the vegetables and return them back to hot pot. 

Add the milk, butter, and cheddar cheese.  Using a potato masher, mash the potatoes and rutabaga, combining the ingredients, until you achieve the desired consistency.  Taste and add salt & pepper as needed.  Serve alongside your favorite meal.

Potato & Corn Chowder with Old Bay Croutons

As part of this year's Super Bowl preparation, I was asked by CBS Minnesota to come up with New York and New England themed recipes.  I think the pretzel bites overshadowed the chowder recipe, which was a shame because this chowder is SO good!  The texture turned out perfectly -- no rogue, crunchy onion pieces -- and the flavor was rich but still mellow.  But I will tell you that the Old Bay Croutons were the hit of this chowder.  I cooked up a fair few, but only two of them lasted until I was ready to eat the soup.  The rest were eaten in a pre-dinner snacking frenzy.  If they do make it to your soup, more power to you!

Potato & Corn Chowder with Old Bay Croutons
adapted from Epicurious
serves 4

Ingredients

2 tablespoons unsalted butter

3 cups of vegetable stock

1 yellow onion, diced

1 tablespoon all-purpose flour

½ teaspoon fresh thyme, chopped

3 large russet potatoes, peeled and diced

½ cup frozen corn

2 cups half and half

1 tablespoon dry white wine

½ teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

Salt & pepper to taste

1 baguette, diced into 1-inch cubes

1-2 tablespoons extra virgin olive oil

2-3 teaspoons Old Bay seasoning

Directions
Preheat your oven to 400 degrees.  In a large soup pot, melt the butter over medium heat.  Once melted, add the onion and cook until translucent and tender, about 5-7 minutes.  Add the flour and cook over low heat, stirring, for another 2 minutes.

Whisk in the vegetable stock, bring to a simmer and cook for 5 minutes.  Add the thyme and 1 teaspoon of Old Bay seasoning.  Add the diced potatoes and simmer partially covered until the potatoes are tender.

Once the potatoes are tender, add the half & half and the frozen corn.  Simmer together for another few minutes.  Stir in the wine and Worcestershire sauce, taste and adjust salt & pepper.

Meanwhile, toss the cubed bread, olive oil, and Old Bay seasoning.  Arrange the bread cubes on a baking sheet lined with parchment paper in a single layer.  Bake until the bread is crisp but still has some give, about 5-8 minutes.  Serve the chowder in small bowls and top each serving with Old Bay croutons.