2 tablespoons olive oil
1 1/2 lbs peeled, diced rutabaga
2 fennel bulbs, with fronds (yield 1lb fennel after cutting)
3 medium carrots
1 15oz can cannellini beans, drained and rinsed
1/2 teaspoon kosher salt
freshly ground pepper
2 cloves of garlic, minced
1/4 cup coarsely chopped fresh Italian parsley
Place diced rutabaga in a large pot and cover with water. Bring to a boil, then cook for about 10 minutes. Drain and rinse the potatoes, and pat dry. Re-fill the pot with water and bring to a boil again.
Heat the olive oil in a large, deep skillet. Cook the par-boiled rutabaga in the hot oil, stirring often, for about 20-25 minutes.
Meanwhile, cut the fennel bulb into cubes, reserving the fronds. Peel and dice the carrots. Add a pinch of salt to the boiling water, and cook the chopped fennel and carrots for about 3 minutes. Drain and set aside.
Finely chop the fennel fronds to measure 1/4 cup; set aside along with the chopped parsley.
Once the rutabaga pieces are tender on the inside and crisp and golden on the outside, add the diced fennel and carrots, the cannellini beans, and the salt and pepper. Cook for about 3 minutes more, stirring so that the vegetables become lightly browned and caramelized. Stir in the garlic and continue stirring and cooking for 2 minutes more. Finally, add the parsley and reserved fennel fronds.
Serve hot, with a poached egg, if desired.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 470.1 mg
Total Carbs: 43.2 g
Dietary Fiber: 9.3 g
Protein: 9.4 g