Chef Sean Sullivan says the flavors of Port City Optimal Wit (an early contender in this year’s Beer Madness contest) and the spice called grains of paradise complement each other nicely in this warm side dish. Speaking of synergy, the dish goes well with his stuffed pork loin (see related recipe).
Here, he uses his own roasted vegetable broth, which is hearty and dark. It will be available at Glen's Garden Market.
Grains of paradise is available at Spice and Tea Exchange stores in Old Town Alexandria and Georgetown.
Make Ahead: The roasted rutabagas can be refrigerated for up to 5 days. Reheat with a little vegetable broth until heated through.
Yield: Makes about 4 cups
- 2 tablespoons unsalted butter
- 2 or 3 sprigs thyme
- 3 medium yellow onions, cut into thin slices
- 4 teaspoons kosher salt
- 2 pounds (8 to 10 small) local rutabagas, peeled
- 1 teaspoon extra-virgin olive oil
- 4 teaspoons dried oregano
- 1/2 teaspoon crushed grains of paradise (see headnote)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- Two 12-ounce bottles Port City Optimal Wit beer
- 3 cups homemade or store-bought no-salt-added vegetable broth
- 2 teaspoons local honey, such as Rock Hills Honey
Preheat the oven to 350 degrees. Have a roasting pan at hand.
Melt the butter in a large saute pan over medium heat. Add the thyme, onions and salt, stirring to coat. Cook, uncovered, stirring occasionally, for 30 to 40 minutes, until the onions are nicely caramelized. Remove from the heat.
Meanwhile, cut the rutabagas into thin wedges (10 to 12 pieces each for a small specimen). Toss with the oil in the roasting pan. Roast for 10 minutes, then add the dried oregano, grains of paradise, black pepper and cinnamon, stirring to coat; then add the beer, broth and honey. Return to the oven and roast for about 1 hour and 30 minutes, until the vegetable is cooked through and tender but not falling apart. Use a slotted spoon to transfer the rutabagas to a large container, then add the caramelized onion mixture and stir to incorporate.
Strain the pan liquid from the rutabagas into the saute pan you used to cook the onions. Bring to a boil over medium-high heat; cook until reduced by half; this may take 15 minutes or so.
Pour over the vegetables and toss gently to coat, then transfer to a serving bowl. Serve warm or let cool, cover and refrigerate for up to 5 days.
From chef Sean Sullivan, of Glen's Garden Market in Dupont Circle.
Tested by Jim Webster.
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