Marianne Martinez
Rutabaga fondue is a vegan dish that is both delicious and nutritious. The star ingredient, rutabaga, is a root vegetable that is part of the brassica family and is sometimes known as swede. This vegetable is affordable, long-lasting, and incredibly versatile. Rutabaga fondue can be served with a variety of sides, such as pretzel bread, apples, and pickles, and makes for a perfect winter dish. In this article, we will explore the ingredients and steps required to make this tasty treat, as well as some tips and tricks to achieve the perfect fondue consistency.
| Characteristics | Values |
|---|---|
| Ingredients | Rutabaga, waxy white potatoes, vegan butter, red onion, apple cider vinegar, nutritional yeast, white wine, cooking water, white miso |
| Cooking equipment | Large pot, Dutch oven, slotted spoon, small bowl, immersion blender or potato smasher |
| Cooking method | Boil rutabaga, add potatoes, melt vegan butter, add onions, cook, add vinegar, boil, simmer, whisk miso, blend, add last of butter |
| Serving suggestions | Warmed pretzel bread, cut-up apples, sweet gherkin pickles |
What You'll Learn
Peeling and cubing the rutabaga
To peel and cube the rutabaga, start by halving the vegetable with a sharp knife. This step is important as whole rutabagas can be rather unwieldy. Once you have a flat surface, cut the rutabaga into 1/2- to 3/4-inch slices. Then, use a sharp paring knife to remove the skin. If you prefer to keep the skin on, ensure the vegetable is scrubbed well and unwaxed.
After peeling, cut the rutabaga into small cubes. The size of the cubes ensures even cooking and a consistent texture in the final dish. Aim for cubes that are roughly uniform in size to achieve the best results.
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Boiling the rutabaga and potatoes
Peel and cube 1.5 lbs of rutabaga and 1 cup of waxy white potatoes. Place the rutabaga cubes in a large pot and cover with water, submerging them by 2 inches. Add salt and bring the water to a boil. Boil the rutabaga for 15 minutes.
Next, add the potato cubes to the pot and continue boiling for another 15-20 minutes. You'll know they're done when both the rutabaga and potato are soft. While they're boiling, melt 1 tablespoon of vegan butter in a large Dutch oven.
It's important to cut the rutabaga and potatoes into small, evenly sized cubes so that they cook through at a similar rate. The even cooking will ensure that your fondue has a smooth and creamy texture.
As the vegetables boil, you can prepare the other ingredients and start cooking the onions in the Dutch oven.
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Cooking the onions
Dice about 3/4 cup of red onion. Melt 1 tablespoon of vegan butter in a large 5-quart pot or Dutch oven. Add the diced onions and cook until they are translucent. This should take about 5 minutes on medium heat. You may need to stir the onions occasionally to prevent them from burning.
Once the onions are translucent, add 2 tablespoons of apple cider vinegar to the pot and deglaze it. Deglazing will help to loosen any browned bits of food that may be stuck to the bottom of the pot. It will also add some extra flavour to your fondue. Stir the onions and vinegar together, and cook for another 2-3 minutes.
At this point, your onions should be soft and starting to turn a light brown colour. If they are still white or have a lot of excess liquid, continue cooking for a few more minutes. If you are happy with their colour and texture, remove them from the heat and set them aside until the rest of your ingredients are ready.
Onions are a key ingredient in many dishes, adding flavour and texture to your fondue. Cooking them properly is an important step in making your rutabaga fondue tasty and ensuring that the onions don't end up crunchy or burnt.
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Adding the wine, yeast and miso
Now, it's time to add the wine, yeast and miso. These ingredients will give your fondue a nice tangy, cheesy flavour. First, add half a cup of white wine to the pot with the cooked rutabaga and potatoes. Then, add half a cup of nutritional yeast. This is the ingredient that will give your fondue its cheesy flavour. It's a classic "old vegan hippie trick", according to Chef Richard Landau.
Next, take the cooking water that you boiled the vegetables in and add 1 and a half cups of it to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Take another half cup of the cooking water and place it in a separate bowl. Whisk in 4 tablespoons of white miso until it is dissolved. Miso lends an umami flavour to the fondue.
Now, turn off the heat on the fondue vegetables and use an immersion blender or potato smasher to blend the mixture until it is smooth and lump-free. Finally, add the miso mixture to the veggies, along with the last tablespoon of vegan butter. Keep covered to stay warm until serving.
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Blending the fondue
Once your rutabaga and potatoes are soft, remove them from the heat and drain, reserving the cooking water. Place the cooked rutabaga and potatoes in the pot with the cooked onions.
Add the nutritional yeast, white wine, and 1 1/2 cups of the reserved cooking water. Bring this mixture to a boil, then reduce the heat and simmer. Take another 1/2 cup of the reserved cooking water and whisk in the white miso until dissolved.
Turn off the heat and use an immersion blender to blend the fondue until smooth and lump-free. You can also use an old-fashioned potato smasher if you don't have an immersion blender. Be sure to blend thoroughly to achieve a creamy, lump-free consistency.
Once your fondue is blended, add the miso mixture and the remaining vegan butter. Stir to combine, then cover the pot to keep the fondue warm until you're ready to serve.
Your rutabaga fondue is now ready to be enjoyed! Serve it with your favorite dippers, such as pretzel bread, apples, or pickled vegetables for a delicious and unique treat.
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Frequently asked questions
You will need: rutabaga, waxy white potatoes, vegan butter, red onion, apple cider vinegar, nutritional yeast, white wine, hot cooking water, and white miso.
First, peel and cut the rutabaga and potatoes into small cubes. Then, dice the red onion.
Boil the cubed rutabaga for 15 minutes, then add the potatoes and cook for another 15-20 minutes. In a separate pot, melt the vegan butter and cook the onions until translucent. Add the apple cider vinegar and deglaze the pot. Add the cooked rutabaga and potatoes to the pot with onions. Add nutritional yeast, wine, and cooking water. Bring to a boil, then simmer. In a separate bowl, whisk the miso with some cooking water until dissolved, then add to the pot. Use an immersion blender or potato smasher to blend the mixture until smooth.
Rutabaga fondue is often served with pretzel bread and pickled vegetables, such as gherkin pickles. You can also serve it with cut-up apples or tiny potatoes.
Rutabaga is remarkably low in calories and nutrient-dense. It is high in fiber, vitamin C, potassium, manganese, thiamin, vitamin B6, calcium, magnesium, and phosphorus.
