It’s official. The rutabaga is one of my all time favourite vegetables. So, needless to say, I’ve been thinking about different ways of incorporating it into my cooking. After all, it’s more versatile than the paleo must-have cauliflower, way more interesting than a regular turnip, and easier on the gut than many other starchy vegetables.
There are lots of flavours in this one pan lamb and rutabaga meal, and they all work so well together. There’s a little sweetness from the dates, a little sour from the aminos and lemon juice, which cut through it all so nicely. I know you’re going to really enjoy it – we can’t get enough, whether it’s served up hot, warm or even cold out of the fridge. It’s that good!
When you cook the lamb, don’t give up too soon as crispy equals great taste, equals ultimate satisfaction. Try it and you’ll see what I mean!
Lamb and Rutabaga Pilaf with Bok Choy
Get the recipe here!
3/4 lb ground lamb
1 tbsp coconut oil
3 large garlic cloves, minced
2+1/2 oz shiitake mushrooms, chopped
3 medjool dates, chopped into small pieces
1+1/4 lb rutabaga, peeled, roughly chopped, and coarsely riced
1/2 cup chicken broth
generous pinch sea salt
2 tbsp coconut aminos
3 heads (7 oz) bok choy, leaves separated
juice 1/2 small lemon (1 tbsp) juice – meyer lemon if possible
5 spring onions, sliced on diagonal
1/2 bunch cilantro, chopped
Put the chopped dates into a small bowl and cover with 1 cup boiling water. Leave for 15 minutes to soften.
Heat a large sauté/frying pan and add the lamb. Cook on a moderately high heat until it is starting to crispen, around 10 mins. If it starts to catch on the bottom of the pan, add some of the date liquid, one tablespoon at a time, and scrape the pan to release the sediment. Stir this into the lamb for extra flavour.
Add the coconut oil, along with the garlic and mushrooms. Continue to cook until the mushrooms have softened. Add the dates and the liquid, together with the rutabaga. Pour in the broth, throw in a generous pinch of salt and stir well to combine. Bring up to the boil, cover the pan and turn down to a gentle heat. Cook for 8 minutes or until the rutabaga is almost tender.
Now stir in the coconut aminos and push the bok choy into the mixture. Cover and cook for a further 6-7 minutes until the greens have wilted.
Remove from the heat, stir in the lemon juice, spring onions and cilantro. Serve.