Later On

A blog written for those whose interests more or less match mine.

Morning cooking: Rutabaga and yu choy sum — yum yum

leave a comment »

Yu choy sum and my Bob Kramer knife

I’m doing a little morning cooking. I started with 1 large rutabaga — only I guess it’s a regular-size rutabagas, which seem to come only in L and XL — and this recipe The Eldest sent to me:

2 lbs rutabaga, peeled and cubed
2 TBSP butter or olive oil (this is a third of the amount Julia Child used!)
3 c vegetable or beef stock
1 tsp brown sugar, optional
Salt and pepper to taste

Blanch the rutabaga for 5 minutes in a dutch oven in boiling salted water. Drain. Return to the pan and sauté the rutabaga in the butter or olive oil for 5 minutes to brown lightly. Pour in enough stock to barely cover them. Cover and simmer for 30-45 minutes or until the rutabaga is tender but retains its shape. Add salt and pepper to taste. If desired, you can remove some of the braising liquid and reduce the remaining liquid to a syrupy glaze by uncovering and boiling the remaining liquid down rapidly, adding a tsp. of brown sugar if desired. Alternately, you can drain all of the braising liquid and brown the cooked rutabaga under the broiler or in a hot oven, watching carefully to make sure it doesn’t burn. Reserve the braising liquid for another use.

I used the rutabaga I had and enough olive oil to brown it. I did do the blanching step (using water), and then browned the rutabaga in olive oil and simmered it in vegetable stock. No brown sugar.

Once that was done, I set it aside to make the yu choy sum.

1.5 Tbsp olive oil
pinch of salt
2 bunches large scallions
1 bag of yu choy sum (pictured above)
6 dried chipotles cut up with shears (1-2 chipotles for flavor, 3-4 for also mild heat, 5 or more – heat+flavor)
several dashes fish sauce

I chopped the scallions and cooked them with a pinch of salt in the olive oil until they wilted. Then I added the yu choy sum, which I had rinsed well and chopped. I do enjoy using that knife now; for a while, I was intimidated, like the person who buys a car they can barely afford and avoids driving it for fear of damage. I finally decided that I have the knife and I should use it, so now I use it frequently and enjoy it greatly. It’s carbon steel, so it does require immediate rinsing and thorough drying after use, but it takes a lovely edge.

I added the stock in which the rutabagas were simmered, covered the pan, and simmered 30 minutes.

After the yu ghoy sum was done, I added the rutabagas to them: Greens and Other Vegetable combined.

The finished dish  — dark vegetables are good (in general more phytonutrients than light-colored vegetables).

Written by LeisureGuy

3 May 2021 at 11:31 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.