If you get bored of potatoes in winter, rutabaga is a great alternative. It makes a puree very similar in consistency, although the rutabaga version is lighter due to its lower starch content. I like to add a small garlic clove to the rutabaga while cooking it over low heat, which adds a nice flavor while not overwhelming the rutabaga’s taste. Rutabaga and especially its cooking liquid always remind me of peanuts. It has the sweetness of the peanuts too, which needs some balance that can be adjusted by a fruit vinegar of your choice.

This time I combined the rutabaga puree in a simple dish with locally raised trout, green Brussels sprout leaves and deep red carrots. The carrots look like they have been cooked in red beet juice, but the vivid red color is actually natural. These carrots appeared some weeks ago at my local market along with white, yellow, pale orange and purple ones. Using different colors or choosing the right color according to other elements on a plate truly enhances a dish, so it is always worth to go to the local or farmer’s market and spot some different looking or unusual colored vegetables.

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