Rutabaga Tator Tots

imag2385Nobody gets to the top of the mountain without falling on his face over and over again.

So this was in the book I was reading this morning. And I absolutely needed it. Because it is true. This year, thanks in a large part to my husband helping me decide and being uber supportive, I’ve decided to go for it with my business. It is my job. My focus. Which frankly is a bit terrifying. It is also very exciting and rewarding. My creative energy seems explosive. And I finally have the time to make and produce the visions of my head. But going for it, also can bring some doubts. And some setbacks. I stopped training kettlebells four years ago and decided I wanted to start my own baking business. Sometimes it seems so slow. And that mean voice in my head will ask and question why hasn’t it blown up yet? Is it worth it? Can it be self-sustaining?

But it is a process. And all great people, face set-backs on their rise to the top. You don’t wake up morning, super successful. And the book gave examples from Henry Ford to Michael Jordan to Beethoven. And I think back on my own short journey so far. When I applied for the market in Terre Haute, I was rejected twice before an opening became available. And then I went full force. I showed up each week, me and my stuff. Perseverance and tenacity as important traits to have in life. When life tells you no, you except the timing may be wrong, but no matter what you don’t quit. The only true failure is quitting or giving up on a dream before you give it a fighting chance. So you keep working. You keep trying. You keep submitting until that no becomes a yes. You don’t take things lying down. And I have to remind myself of this. In December I started selling at a new market, in a town where no one knows. And I started in the winter, not a super busy time for farmer’s markets. But I am committed every other week. I get excited about my menu. I bake my heart out. And I hold that belief that it is going to be good, so good. Any sell and new person I meet is good. And in the summer when the season is hopping, I will rock it. But in the meantime, I keep working hard on all the other projects I need to do to set myself up for success. I finished my logo so I can print new business cards and brochures and banners. I’ve got flyers to hang up, old school, around town. I work on developing recipes and prepping for markets. I’m writing my cookbooks to sell. And also developing an 8-week program and cooking classes. So thank you for this slower time, so when the time to just bake and be productive comes, I’ll be ready and organized.

I’m posting all this with this recipe, because it took me until the third try to get this right. Initially I tried sweet potatoes and they were to mushy and big. Next I switched to rutabaga, but they didn’t hold together. Monday, though, I bought another rutabaga and I was going to give it another go. And they were beautiful. They had a tator tot texture. And they were good. Something I could a bunch of and freeze, so I can just pull and bake. Just because something doesn’t turn out the first time or you get a no, don’t let that stop you.

IMAG2386.jpgRutabaga Tator Tots

  • 1 rutabaga
  • 1 tbsp almond flour
  • 1 egg
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • olive oil

How to Make it Happen:

Peel rutabaga. Cut into smaller chunks. Boil in water with a little sea salt. Boil for 15 minutes. Strain. Cool. Pulse in the food processor.

Sprinkle with salt, pepper and almond flour. Stir. Add the egg and blend this all together.

Shape into little cylinders or tots. Place on a baking sheet, greased with the olive oil. Bake at 425 for 15 minutes. Turn them over. Bake an addition 10 minutes or until golden brown.

Eat and enjoy!!

 

Advertisements

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s