by boulangere
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Bevi's Testing Notes:
Expand Collapseboulangere's Notes:
Expand2 rutabagas, peeled, 1” cubes Ask a question about this ingredient
2 turnips, peeled, 1” cubes Ask a question about this ingredient
2 russet potatoes, peeled, 1” cubes Ask a question about this ingredient
2-4 ounces butter Ask a question about this ingredient
4-8 ounces buttermilk Ask a question about this ingredient
1-2 ounces good bourbon, or more Ask a question about this ingredient
Sea or kosher salt and pepper to taste Ask a question about this ingredient
Place cubed rutabagas and turnips in a stainless steel pot and fill with cold water to cover, leaving enough water to add the cubed potatoes after a few minutes. Add a couple of teaspoons of salt. The first two vegetables are much more dense than the potato. Bring to a boil, then reduce heat to medium-high. Cook for 10 minutes, then add the cubed potatoes. Cook for about 10-15 minutes more, until all can be very easily pierced with a paring knife.
Ask a question about this stepSet a colander in the sink and drain the vegetables. Return them to the pot. Add as much butter as you’re comfortable with, then add a couple of ounces more. It’s going to make the texture really silky, and the flavor will be oh so good. Relax. January's resolutions will be here soon enough. Using a hand masher, mash up the vegetables and mash in the butter. Don’t go for perfectly smooth. Some lumps of texture are nice.
Ask a question about this stepAdd 4 ounces of buttermilk and an ounce of the good stuff. Stir to blend well. Taste. Season with some salt and pepper and taste again. Decide if they need to be a bit softer with some more buttermilk or a bit smoother with some more bourbon.
Ask a question about this stepServe with something you love to people you love. Cheers!
Ask a question about this stepThe honor is going to be ours. That's a seriously good dish and well worth the good stuff ;-)
Bevi, you don't let grass grow under your feet! Your photo is SO much better than mine. It's beautiful, and thank you profoundly for sharing it!
Oh my pleasure! This dish was such a hit! You'll read all about it soon!
I just read your recipe to my husband (who deems himself quite the Bourbon connoisseur) his remark......."Roots and Bourbon.......lets go for it!!" Which we will certainly do this weekend!
Oh, I hope you enjoy it . . . and it sounds like you've got access to some seriously good stuff.
LOL! Please let us know which you use!
This reminds me of an interview I read with the famously reclusive Eudora Welty. The interviewer, whose name of course I can't recall, described her finally warming to him and bringing out a bottle of bourbon "so aged that the label bore only a number."
LOL! Welcome home!
Bourbon in mashed root veggies? Oh, hell - why not! It works well in ice cream and cheesecakes, in stews and casseroles, not to mention on the rocks with a splash of water. Sis can pick up some rutabagas and turnips next time she goes to the big city and we'll give this one a try!
Those big city roots are a good as any. Pour a splash on the rocks while they cook, and I hope you enjoy it.
Boulange, your comment totally reminded me of Justin Wilson! I used to watch his show when I was in high school, and actually had his cook book. I gar-on-tee! He was always taking a nip from the wine or whatever he was using to cook!
Oh, what a great story! Sort of like My Drunk Kitchen with a little more restraint?
I missed this one with my busy week! I love it!! Definitely going on the fall menu!
I had a heck of a week, too. Good thing this comes together so fast.
I'd love to know how you use it.
thanksgiving menu inspiration, thanks!
Thank you!
LOL!!!!!!! I am seriously laughing hard OUT LOUD!!!
Actually, the headnote's pretty good, too. ;o)
Thank you AJ!
I had an email from thirschfeld suggesting a little vanilla bean here. Now that's genius.
OOOO, that would be good!
Genius! You are awesome, boulangere.
LOL!
I firmly believe that bourbon should be put in as many dishes (and glasses) as possible! Rock on!
LOL! Tap your inner rock star.
Great way to describe it, b... "zinging" the recipe up and letting it party like a Rock Star!
Sometimes the words just write themselves.
Love this! Bourbon makes everything better.
Thanks, gingerroot.
Why am I not surprised you signed in here? YAY!!!!!
Seriously, the deep flavor it adds as a counterpart to the spicy notes is sooooooo good.
I am going to make this this weekend after my trip to the farmers market, it just sounds so delicious!
"Side" my **s. I just finished a plateful FOR dinner.
The pleasures of cooking and eating for one cannot be overrated.
Many, many, many years ago I was given as a gift a cookbook The Art of Cooking for Two. I'm seriously considering compiling one titled The Art of Cooking for One.
I would love it. Cooking for one can be difficult and adapting recipes so you don't have so many leftovers can be tricky, Sign me up for a copy.
I'm actually in the throes of organizing a blog, and I think it's going to be oriented around that concept.
Thanks. Would you be willing to be a guinea pig to try out some ideas and recipes?
This is a great idea, b! I lived alone for exactly 30 years before my now-husband and I moved in together. I loved to cook and experimented with things all the time, and the biggest challenge I had was rebalancing a recipe to feed just me that was designed to feed a family of 4 or more. A side of it could be entertaining when it's just you doing everything. Probably easy for you with your talents, but it can be a real struggle I found. Very fun, but a struggle nonetheless.
I want to add, that cooking just for myself and having a quiet meal with my thoughts or a newspaper were some of my favorite times of the day.
Make no mistake, when I first moved here from CA, and was totally alone for the first time in a long time, it was no simple feat to create a dinner for one every night, or even to find a reason to do so. But after a while, as life settled down a bit, the question of what to make for dinner became a high point of the day, not the oh s***, what am I gonna do for dinner. But I finally evolved to the point that I began to look forward to feeding all the animals first, then settling down to dinner and a good book.
It sounds like you've developed a very nice rhythm for life :-)
It's a work in progress . . . ; )
And Suzanne, warm congratulations to you and your "now" husband. Happy cooking!
Yum! I really love this. The bourbon, buttermilk, butter and can't forget the veggies. Wow!!
I love the process of idea to reality with food. This one was simple fun.
So would you be willing to be a lab rat and test recipes and ideas?
Bevi, thank you for such a kind review. I am delighted you broke out the seriously good stuff. And I'm honored to be at your Thanksgiving table!