Baked Rutabaga with Moroccan Spiced Onion Confit

Name: Baked Rutabaga with Moroccan Spiced Onion Confit
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon anise seeds; 1 teaspoons cayenne pepper (or to taste); 2 Tbsps chives, minced (for garnish); 2 cinnamon sticks; 1 teaspoons cumin, or more to taste; 2 cloves garlic, peeled and minced; 1 Tbsp ginger, peeled and grated; 3 Tbsps honey; 1 teaspoon kosher salt; 2 Tbsps olive oil; 118 milliliters fresh squeezed orange juice; 1 dash red wine vinegar (optional); 4 servings salt and white pepper to taste

You can never have too many side dish recipes, so give Baked Rutabaga with Moroccan Spiced Onion Confit a try. This recipe serves 4. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 136 calories. Head to the store and pick up kosher salt, cinnamon sticks, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat the oven to 375 degrees F. In a large heavy saucepan heat the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Oven

Add the onions and salt, then turn the heat down to medium. Stir to get the onions well coated in the oil. Sweat onions, covered for 10 minutes. Stirring from time to time to prevent sticking. They should be well-softened and translucent.

Ingredients you will need

Onion

Salt

Cooking Oil

Add the sun-dried tomato pieces and stir to incorporate. Cook another 1 or 2 minutes to combine the flavors.Turn the heat to low.

Ingredients you will need

Sun Dried Tomatoes

Add the cinnamon sticks, anise seeds, ginger, orange peel, garlic, ground cumin, orange juice, honey and cayenne. Simmer the mixture, stirring often for about 1 hour. You may need to add a bit of water from time to time to keep the pan from drying out.When finished taste for seasoning. It may need more salt and some white pepper or a dash of red wine vinegar.

Ingredients you will need

Red Wine Vinegar

Cinnamon Stick

Ground Cumin

Orange Juice

White Pepper

Anise

Orange Zest

Seasoning

Ground Cayenne Pepper

Garlic

Ginger

Honey

Water

Salt

Equipment you will use

Frying Pan

Remove the confit from the heat and let come to room temperature. It may be stored in the refrigerator up to 5 days and brought back to room temperature before serving as well.Wrap each of the rutabagas separately in foil.

Ingredients you will need

Rutabaga

Wrap

Equipment you will use

Aluminum Foil

Place them on the center rack of a preheated oven.

Equipment you will use

Oven

Bake at 375 degrees F for 1 hr 45 minutes or until a knife is easily inserted all the way to the rutabagas with very little resistance.To serve split each rutabaga, baked potato style; using a fork to fluff up the meat of the vegetable. Give each one a drizzle of olive oil, a sprinkle of salt and white pepper and top them with some of the onion confit.

Ingredients you will need

White Pepper

Olive Oil