Food Porn: Kålrot

So, with a bit of help, I managed to make kålrot this evening. It was an excuse to cook with a rutabaga. I've never had rutabaga... it seemed like a good idea at the time. We doubled the recipe, so it turned out to be...

• 2 teaspoons of dried beef bouillon
• 1-1/2 cups of water
• 6 medium carrots, chopped
• 2 large leeks, including the green, chopped
• 3 cups of rutabaga (worked out to one rutabaga, actually), peeled and cubed
• 1-1/2 lbs. of bratwurst
• Salt and pepper to taste

After dissolving the bouillon in the water, we added the vegetables and simmered them on medium heat for about 15 minutes. Then we cut the bratwurst into bite-sized pieces and let them heat up for about 5 minutes. We put in a bit of salt and pepper in the pot, but mostly just added it as desired at the table.

This turned out to be really good. Rutabaga is vaguely like a cross between a carrot and a potato. It has a very bright yellow color when cooked this way, making kålrot a visually appealing dish, as well as a tasty one. While the sausage is nice if this is your entire meal, I think it would be rather superfluous if you were preparing kålrot as a side-dish.