This Creamy Kale & Rutabaga dish is a cozy, flavour-packed side that brings together the earthy goodness of rutabaga with the richness of kale and a creamy tangy kick. It’s simple to make, loaded with vibrant flavours, and perfect for any meal.
Creamy Kale & Rutabaga
1 Rutabaga
1 red onion, sliced
1 clove of garlic, thickly sliced
3 sprigs of thyme
1 Tbsp olive oil
250 g kale
4 Tbsp creme fraiche (sour cream & yogurt are good subs)
1 tsp mustard
20 g parmesan or any cheese you have on hand
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Remove skin from rutabaga & chop into bite size chunks. Mix together with red onion, garlic, thyme, olive oil, salt & pepper & roast for 40 min at 375.
Tear kale from stalks & drop into a large pan of salted boiling water, cooking for about 3 mins or until slightly wilted.
Drain, reserving the cooking water. Roughly chop the kale & add it back to the warm pan.
Mix together creme fraiche, mustard, half the cheese & season. Add 2-3 T of the kale water to loosen it. Add to wilted kale.
Add the kale mixture to the roasting pan with the rutabaga. Stir, sprinkle with remaining cheese, a drizzle of olive oil & roast for 5 more minutes!
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