The Veggie Ottolenghi Uses As A Steak Swap — And It’s Not Cauliflower

October 16, 2020 — 20:18 PM Share on:

You’ve heard of, and maybe even had, a cauliflower steak—but the whole veggie swaps for meats don’t stop there. This recipe, from iconic chef Yotam Ottoleghi‘s new plant-based cooking tome Ottolenghi Flavor, utilizes a lesser-known fall vegetable as the core of this vegan main dish.

Written together with Ixta Belfrage, a recipe developer at Ottolenghi Test Kitchen, the book is chock-full of dinner-party-worthy vegan recipes like these rutabaga steaks. Rutabaga, if you’re not familiar, is a vegetable similar to a turnip that’s generally in season from October to March. Like other root vegetables, they are most often eaten roasted or even in a mash, but this preparation opts for the former.

Because its flavor is actually a bit more mild than a turnip, especially when roasted, rutabagas are an ideal candidate for a spice-heavy recipe—something Ottolenghi and Belfrage take full advantage of with the curry crust they’ve created here. It’s made up largely of garlic, cayenne, turmeric, and fenugreek seeds, which have a powerful flavor reminiscent of maple but slightly more bitter and are known to provide health benefits.

While we may not be having dinner parties at the moment, we’ll be bookmarking this showstopper for when we can again—and until then, we may just have to make this for ourselves on Saturday night.

Curry-Crusted Rutabaga Steaks

Serves 4 as a main

Ingredients

  • 4½ tsp. fenugreek seeds
  • 6 small garlic cloves, peeled and roughly chopped
  • 1½ tsp. cayenne pepper
  • 1½ tsp. ground turmeric
  • 2 tsp. sugar
  • 2 tbsp. lime juice
  • ⅓ cup olive oil
  • ¾ tsp. table salt
  • 2 to 3 rutabagas, peeled and cut crosswise into eight 1¼-inch-/3-cm-thick steaks
  • 3 to 4 ruby grapefruits
  • 1 to 2 shallots, finely sliced on a mandoline, if you have one, or by hand
  • 2 red chilies, finely sliced into rounds
  • 1 cup mint leaves
  • ½ cup cilantro leaves
  • 2 tsp. olive oil
  • 1 tbsp. lime juice
  • Table salt
  • ½ cup crème fraîche (or coconut yogurt)
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 400°F/180°C fan. Line a large baking sheet with parchment paper.
  2. For the marinade: In a spice grinder or the bowl of a small food processor, combine the fenugreek seeds, garlic, cayenne, turmeric, sugar, lime juice, olive oil, and salt and blitz to a paste, scraping the sides as you go if necessary. Put 2 tsp. of the marinade into a small serving bowl and set aside.
  3. Put the remaining marinade into a large bowl with the rutabaga steaks and mix well to coat all sides (this is easiest with gloved hands). Place the steaks, spaced apart, on the prepared baking sheet. Cover tightly with aluminum foil and roast for 1 hour and 20 minutes. Remove the foil, turn the oven to the broil setting, and broil for 3 to 4 minutes, until the rutabaga is cooked through and the marinade has turned into a golden-brown crust.
  4. For the salad: When the rutabaga is nearly cooked, cut the grapefruits into thin wedges by removing the skin and the white pith, then release the segments by cutting in between the white membrane, discarding any seeds. Put the wedges into a large bowl, avoiding the juice (which can be kept for another use).
  5. When you’re ready to serve, add the shallots, chilies, mint, cilantro, olive oil, and lime juice to the bowl with a generous pinch of salt and mix gently together.
  6. Arrange the steaks and any marinade left on the baking sheet on a large platter with the salad (or plate individually). Swirl the crème fraîche into the reserved marinade and serve alongside the steaks, and squeeze the lime wedges over the top.

Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join our upcoming live office hours.

Eliza Sullivan

Eliza Sullivanmbg Editorial Assistant Eliza Sullivan is an Editorial Assistant at mindbodygreen. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously…

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

The Veggie Ottolenghi Uses As A Steak Swap — And It’s Not Cauliflower

October 16, 2020 — 20:18 PM Share on:

You’ve heard of, and maybe even had, a cauliflower steak—but the whole veggie swaps for meats don’t stop there. This recipe, from iconic chef Yotam Ottoleghi‘s new plant-based cooking tome Ottolenghi Flavor, utilizes a lesser-known fall vegetable as the core of this vegan main dish.

Written together with Ixta Belfrage, a recipe developer at Ottolenghi Test Kitchen, the book is chock-full of dinner-party-worthy vegan recipes like these rutabaga steaks. Rutabaga, if you’re not familiar, is a vegetable similar to a turnip that’s generally in season from October to March. Like other root vegetables, they are most often eaten roasted or even in a mash, but this preparation opts for the former.

Because its flavor is actually a bit more mild than a turnip, especially when roasted, rutabagas are an ideal candidate for a spice-heavy recipe—something Ottolenghi and Belfrage take full advantage of with the curry crust they’ve created here. It’s made up largely of garlic, cayenne, turmeric, and fenugreek seeds, which have a powerful flavor reminiscent of maple but slightly more bitter and are known to provide health benefits.

While we may not be having dinner parties at the moment, we’ll be bookmarking this showstopper for when we can again—and until then, we may just have to make this for ourselves on Saturday night.

Curry-Crusted Rutabaga Steaks

Serves 4 as a main

Ingredients

  • 4½ tsp. fenugreek seeds
  • 6 small garlic cloves, peeled and roughly chopped
  • 1½ tsp. cayenne pepper
  • 1½ tsp. ground turmeric
  • 2 tsp. sugar
  • 2 tbsp. lime juice
  • ⅓ cup olive oil
  • ¾ tsp. table salt
  • 2 to 3 rutabagas, peeled and cut crosswise into eight 1¼-inch-/3-cm-thick steaks
  • 3 to 4 ruby grapefruits
  • 1 to 2 shallots, finely sliced on a mandoline, if you have one, or by hand
  • 2 red chilies, finely sliced into rounds
  • 1 cup mint leaves
  • ½ cup cilantro leaves
  • 2 tsp. olive oil
  • 1 tbsp. lime juice
  • Table salt
  • ½ cup crème fraîche (or coconut yogurt)
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 400°F/180°C fan. Line a large baking sheet with parchment paper.
  2. For the marinade: In a spice grinder or the bowl of a small food processor, combine the fenugreek seeds, garlic, cayenne, turmeric, sugar, lime juice, olive oil, and salt and blitz to a paste, scraping the sides as you go if necessary. Put 2 tsp. of the marinade into a small serving bowl and set aside.
  3. Put the remaining marinade into a large bowl with the rutabaga steaks and mix well to coat all sides (this is easiest with gloved hands). Place the steaks, spaced apart, on the prepared baking sheet. Cover tightly with aluminum foil and roast for 1 hour and 20 minutes. Remove the foil, turn the oven to the broil setting, and broil for 3 to 4 minutes, until the rutabaga is cooked through and the marinade has turned into a golden-brown crust.
  4. For the salad: When the rutabaga is nearly cooked, cut the grapefruits into thin wedges by removing the skin and the white pith, then release the segments by cutting in between the white membrane, discarding any seeds. Put the wedges into a large bowl, avoiding the juice (which can be kept for another use).
  5. When you’re ready to serve, add the shallots, chilies, mint, cilantro, olive oil, and lime juice to the bowl with a generous pinch of salt and mix gently together.
  6. Arrange the steaks and any marinade left on the baking sheet on a large platter with the salad (or plate individually). Swirl the crème fraîche into the reserved marinade and serve alongside the steaks, and squeeze the lime wedges over the top.

Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join our upcoming live office hours.

Eliza Sullivan

Eliza Sullivanmbg Editorial Assistant Eliza Sullivan is an Editorial Assistant at mindbodygreen. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously…

The Veggie Ottolenghi Uses As A Steak Swap — And It’s Not Cauliflower

October 16, 2020 — 20:18 PM Share on:

You’ve heard of, and maybe even had, a cauliflower steak—but the whole veggie swaps for meats don’t stop there. This recipe, from iconic chef Yotam Ottoleghi‘s new plant-based cooking tome Ottolenghi Flavor, utilizes a lesser-known fall vegetable as the core of this vegan main dish.

Written together with Ixta Belfrage, a recipe developer at Ottolenghi Test Kitchen, the book is chock-full of dinner-party-worthy vegan recipes like these rutabaga steaks. Rutabaga, if you’re not familiar, is a vegetable similar to a turnip that’s generally in season from October to March. Like other root vegetables, they are most often eaten roasted or even in a mash, but this preparation opts for the former.

Because its flavor is actually a bit more mild than a turnip, especially when roasted, rutabagas are an ideal candidate for a spice-heavy recipe—something Ottolenghi and Belfrage take full advantage of with the curry crust they’ve created here. It’s made up largely of garlic, cayenne, turmeric, and fenugreek seeds, which have a powerful flavor reminiscent of maple but slightly more bitter and are known to provide health benefits.

While we may not be having dinner parties at the moment, we’ll be bookmarking this showstopper for when we can again—and until then, we may just have to make this for ourselves on Saturday night.

Curry-Crusted Rutabaga Steaks

Serves 4 as a main

Ingredients

  • 4½ tsp. fenugreek seeds
  • 6 small garlic cloves, peeled and roughly chopped
  • 1½ tsp. cayenne pepper
  • 1½ tsp. ground turmeric
  • 2 tsp. sugar
  • 2 tbsp. lime juice
  • ⅓ cup olive oil
  • ¾ tsp. table salt
  • 2 to 3 rutabagas, peeled and cut crosswise into eight 1¼-inch-/3-cm-thick steaks
  • 3 to 4 ruby grapefruits
  • 1 to 2 shallots, finely sliced on a mandoline, if you have one, or by hand
  • 2 red chilies, finely sliced into rounds
  • 1 cup mint leaves
  • ½ cup cilantro leaves
  • 2 tsp. olive oil
  • 1 tbsp. lime juice
  • Table salt
  • ½ cup crème fraîche (or coconut yogurt)
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 400°F/180°C fan. Line a large baking sheet with parchment paper.
  2. For the marinade: In a spice grinder or the bowl of a small food processor, combine the fenugreek seeds, garlic, cayenne, turmeric, sugar, lime juice, olive oil, and salt and blitz to a paste, scraping the sides as you go if necessary. Put 2 tsp. of the marinade into a small serving bowl and set aside.
  3. Put the remaining marinade into a large bowl with the rutabaga steaks and mix well to coat all sides (this is easiest with gloved hands). Place the steaks, spaced apart, on the prepared baking sheet. Cover tightly with aluminum foil and roast for 1 hour and 20 minutes. Remove the foil, turn the oven to the broil setting, and broil for 3 to 4 minutes, until the rutabaga is cooked through and the marinade has turned into a golden-brown crust.
  4. For the salad: When the rutabaga is nearly cooked, cut the grapefruits into thin wedges by removing the skin and the white pith, then release the segments by cutting in between the white membrane, discarding any seeds. Put the wedges into a large bowl, avoiding the juice (which can be kept for another use).
  5. When you’re ready to serve, add the shallots, chilies, mint, cilantro, olive oil, and lime juice to the bowl with a generous pinch of salt and mix gently together.
  6. Arrange the steaks and any marinade left on the baking sheet on a large platter with the salad (or plate individually). Swirl the crème fraîche into the reserved marinade and serve alongside the steaks, and squeeze the lime wedges over the top.

Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join our upcoming live office hours.

Eliza Sullivan

Eliza Sullivanmbg Editorial Assistant Eliza Sullivan is an Editorial Assistant at mindbodygreen. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously…

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

The Veggie Ottolenghi Uses As A Steak Swap — And It’s Not Cauliflower

October 16, 2020 — 20:18 PM Share on:

You’ve heard of, and maybe even had, a cauliflower steak—but the whole veggie swaps for meats don’t stop there. This recipe, from iconic chef Yotam Ottoleghi‘s new plant-based cooking tome Ottolenghi Flavor, utilizes a lesser-known fall vegetable as the core of this vegan main dish.

Written together with Ixta Belfrage, a recipe developer at Ottolenghi Test Kitchen, the book is chock-full of dinner-party-worthy vegan recipes like these rutabaga steaks. Rutabaga, if you’re not familiar, is a vegetable similar to a turnip that’s generally in season from October to March. Like other root vegetables, they are most often eaten roasted or even in a mash, but this preparation opts for the former.

Because its flavor is actually a bit more mild than a turnip, especially when roasted, rutabagas are an ideal candidate for a spice-heavy recipe—something Ottolenghi and Belfrage take full advantage of with the curry crust they’ve created here. It’s made up largely of garlic, cayenne, turmeric, and fenugreek seeds, which have a powerful flavor reminiscent of maple but slightly more bitter and are known to provide health benefits.

While we may not be having dinner parties at the moment, we’ll be bookmarking this showstopper for when we can again—and until then, we may just have to make this for ourselves on Saturday night.

Curry-Crusted Rutabaga Steaks

Serves 4 as a main

Ingredients

  • 4½ tsp. fenugreek seeds
  • 6 small garlic cloves, peeled and roughly chopped
  • 1½ tsp. cayenne pepper
  • 1½ tsp. ground turmeric
  • 2 tsp. sugar
  • 2 tbsp. lime juice
  • ⅓ cup olive oil
  • ¾ tsp. table salt
  • 2 to 3 rutabagas, peeled and cut crosswise into eight 1¼-inch-/3-cm-thick steaks
  • 3 to 4 ruby grapefruits
  • 1 to 2 shallots, finely sliced on a mandoline, if you have one, or by hand
  • 2 red chilies, finely sliced into rounds
  • 1 cup mint leaves
  • ½ cup cilantro leaves
  • 2 tsp. olive oil
  • 1 tbsp. lime juice
  • Table salt
  • ½ cup crème fraîche (or coconut yogurt)
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 400°F/180°C fan. Line a large baking sheet with parchment paper.
  2. For the marinade: In a spice grinder or the bowl of a small food processor, combine the fenugreek seeds, garlic, cayenne, turmeric, sugar, lime juice, olive oil, and salt and blitz to a paste, scraping the sides as you go if necessary. Put 2 tsp. of the marinade into a small serving bowl and set aside.
  3. Put the remaining marinade into a large bowl with the rutabaga steaks and mix well to coat all sides (this is easiest with gloved hands). Place the steaks, spaced apart, on the prepared baking sheet. Cover tightly with aluminum foil and roast for 1 hour and 20 minutes. Remove the foil, turn the oven to the broil setting, and broil for 3 to 4 minutes, until the rutabaga is cooked through and the marinade has turned into a golden-brown crust.
  4. For the salad: When the rutabaga is nearly cooked, cut the grapefruits into thin wedges by removing the skin and the white pith, then release the segments by cutting in between the white membrane, discarding any seeds. Put the wedges into a large bowl, avoiding the juice (which can be kept for another use).
  5. When you’re ready to serve, add the shallots, chilies, mint, cilantro, olive oil, and lime juice to the bowl with a generous pinch of salt and mix gently together.
  6. Arrange the steaks and any marinade left on the baking sheet on a large platter with the salad (or plate individually). Swirl the crème fraîche into the reserved marinade and serve alongside the steaks, and squeeze the lime wedges over the top.

Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join our upcoming live office hours.

Eliza Sullivan

Eliza Sullivanmbg Editorial Assistant Eliza Sullivan is an Editorial Assistant at mindbodygreen. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously…