For the past couple months, I’ve been cooking and taking a lot of inspiration from Gill Meller’s Root, Stem, Leaf, Flower cookbook. I say “cooking” but I rarely cook the recipes as written. Instead, I’ve learned my own energetics and the energetics of the season, and I adjust ingredients and amounts accordingly. Or the recipe technique doesn’t seem quite what I’m looking for and I adjust it somehow.
This is the type of cooking and eating that is the goal for all the individuals I work with in the nutrition clinic, but admittedly, it can take a long time to get there when one’s intuition is overwhelmed by inflammation, chronic pain, nutrition and food confusion, etc.
But back to the cookbook – Root, Stem, Leaf, Flower has been my favorite inspiration to cook from for the past few years. It’s hyper seasonal with produce common of the climate I live in, exceptionally British (meaning the seasonings and ingredients are very much of the region), and uses simple high quality ingredients in often novel and creative ways. The ingredient lists tend to be short and don’t require much beyond the produce and pantry staples at hand.
This creamy rutabaga mash with mushrooms is one such example of inspiration I took from Gill Meller last year. I first shared and published this recipe locally with a farming and food organization that I served on the board of for the last few years, the Willamette Farm & Food Coalition (WFFC).
Each year, WFFC publishes what is called the Locally Grown Guide, a printed and online directory of all the local food resources: farms, farm stands, CSA’s, grocery stores that stock local, and the like. This recipe first appeared in the 2023 edition of the Locally Grown Guide, but since we’re gearing up for a 2024 release (with new inspiration within the pages), I want to share the recipe here.
Plus this combo of creamy mashed rutabagas (also called Swede), mushrooms, sage and hazelnuts is incredibly tasty. It’s a true comfort dish using local–to Western Oregon as well as the UK–fall and winter ingredients. And it’s a good one for mid to late winter, when our ideas for novel and healthful (and seasonal) eating tend to wear out.
As you’ll see, this recipe is either a side-dish or a meatless “main component,” and it will need a protein on the side to balance out the meal. Even though many vegetarians tend to recommend mushrooms as an alternative to a protein source (and they do contain some protein), I don’t recommend just eating this on it’s own–most individuals will benefit from 20 to 35 grams of protein for main meals during the day–so pair it with a side of sauteed or baked tempeh, stewed and sage-ey garbanzos, or your choice of animal-based protein on the side. Another option is to pair it with a simple and delicious pot of lentils.
P.S. Lentils have been my often go-to the last few months. If you follow me on Instagram or read my newsletter, you’ll know why I’ve had them on repeat. :)
Creamy Rutabaga Mash with Mushrooms, Sage + Hazelnuts
inspired and adapted from Root Stem Leaf Flower by Gill Meller
Prep: 10-15 minutes | Cook: 40 minutes | Serves: 4
1 large ~ 1 ½ lb. (600 gr) rutabaga, peeled and chopped
1 Tbs. ghee or butter
8-12 fresh sage leaves
½ tsp. mineral salt, divided
⅛ tsp. ground black pepper
1 Tbs. olive oil or ghee
2 garlic cloves, minced
1 pound (450 gr) mushrooms, thickly sliced
A small handful of toasted hazelnuts, roughly chopped
- Place the chopped rutabaga in a medium pot and cover with water. Bring to a boil, then turn down to a simmer and cook for 25-35 minutes, until the pieces are completely soft when pierced.
- Drain the rutabaga with a colander, then transfer to a food processor or a blender. Add the butter or ghee, ¼ tsp. salt, about four small sage leaves, and black pepper. Puree until smooth, adding a splash of water if it is too dry. Set aside and keep warm.
- Mince the remaining sage leaves.
- Then heat the remaining olive oil or ghee in a large saute pan and bring to medium-high heat. Add the sliced mushrooms. remaining ¼ tsp. salt, minced sage leaves, and garlic. Cook the mushrooms for about 6-8 minutes, until they are tender, dark, and the moisture has cooked off. Then stir in the chopped hazelnuts and give it all a good stir.
- To serve, spoon the rutabaga puree onto plates and top with the mushroom and hazelnut mixture.
Notes:
– Rutabagas, which are also called swede in some countries, are truly underrated but you can swap them out for nearly any other root vegetable for a variation.
– Rutabaga belongs to the same family as broccoli and has compounds called glucosinolates, which can help with liver detoxification and can help
prevent conditions like heart disease and cancer. Hint: it looks like a large turnip but the interior flesh is more yellow.
GUTSy Performance Nutrition 