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Rutabaga is one of the tastiest, most undercelebrated vegetables. I love what spices do to bring the vegetable to life. It goes great with a bite of crispy turkey skin, and it makes for a more unusual choice than potatoes or squash.
- 1 tablespoon unsalted butter
- 2 large heads rutabaga, thoroughly peeled and cut into 1-inch thick, 3-inch long "batons"
- Salt and freshly ground white pepper to taste
- 1/4 teaspoon ground mace or 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 lemon
- 1 orange
- 1 tablespoon extra-virgin olive oil
- 2 pieces salmon, skin on, 8 to 10 ounces each
- 1 tangerine, peeled and broken into sections
- In a skillet, over medium heat, melt the butter.
- Add the rutabaga and season with salt and pepper. Add the mace (or nutmeg) and ground allspice, the juice from half of the lemon, juice from the whole orange, and stir.
- Allow the rutabaga to cook gently until it starts to become translucent and tender when pierced with the tip of a small knife, 8 to 10 minutes.
- Sprinkle on some of the tangerine sections. Serve immediately.
