Crispy Rutabaga Cake

IMAG3924I loved potatoes growing up. My amazing momma was a meat and potato girl. Bake potatoes were my jam.

However, I’ve read so much about potatoes, it’s added a stigma about eating them. This has created a barrier about eating them, and although I see some Paleo sites including them, I just can’t pull the trigger yet.

However, in the last 15 years, since I’ve cut them, I have discovered and experimented with an array of other tubers. I have grown fond of sweet potatoes, which I claimed to hate as a child (I was a super picky eater and most of the time I claimed to hate something, when the truth was, I had never tried it). I really like parsnips (as does my husband, so we really dig a root hash with them). Turnips, I tried but they seemed bland compared to the others and I didn’t go beyond trying them. Plantains= love (read yesterday’s post on plantain chips). And rutabaga. I found I really enjoy rutabaga. I tried them first as fries. Yum. Delicious. I mashed them. They were good, but mashed cauliflower I think is still the best after 8 years of trying all tubers, I pick the cuneiform veggie. They are super good in a hash.

But then I saw a recipe for a crispy potato cake and boom I knew I wanted to try it with rutabaga. My husband has a mandolin slicer at work, so I was able to get a nicely stacked cake. This wasn’t very hard to make either, and it was full of flavor.

IMAG3922Crispy Rutabaga Cake

  • 1 rutabaga
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup bacon fat or ghee or coconut oil
  • Sea Salt
  • 5 cloves of garlic
  • Fresh parsley for a garnish

Let’s make it Happen: 

Peel the rutabaga. Cut in half. Thinly slice.

Heat up a little bit of the olive oil and bacon fat. Heat up a tablespoon of the garlic. Layer slivers of rutabaga across the bottom. Cook for 3 to 4 minutes on each side until it is browned. Transfer to a paper towel lined plate. Repeat with the rest of the slivers, continuing to add oil and swapping out garlic when it gets toasty.

Melt some bacon fat in the bottom of a cast-iron skillet. Layer rutabaga. Sprinkle with sea salt and pepper (maybe some toasted garlic or  bacon crumbles). Repeat. Really press down each layer. Repeat until you get to the top. Sprinkle on some more garlic.

Broil for 5 minutes or until it is brown. Remove from the oven and turn over onto a plate. Garnish with parsley. Slice it like a cake and eat it up!


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