Have you ever had the pleasure of eating rutabaga fondue at the Fancy Radish (DC) or Vedge (Philly)???? Yum. It's the best thing on the menu. At the restaurant it's served with hot pretzel bread and some pickled veggies. Yum! I really like this dish... but who can afford to go to the Radish each week? No, I had to learn how to make it. I did a lot of research and it was Your Veggie coach who produced a recipe that mimics the dish. I also found out that Whole Foods in Rockville sells a small pretzel bread baguette.
We served our fondue with cut up apples, tiny sweet gherkin pickles and the warmed pretzel bread. Perfect winter dish served by the fire.
1 1/2 lbs rutabaga peeled, in small cubes
1 cup waxy white potatoes peeled, in small cubes
2 Tb vegan butter- Earth Balance (divided)
3/4 cup red onion diced
2 TB apple cider vinegar
1/2 cup nutritional yeast
1/2 cup white wine
2 cups hot cooking water
4 TB white miso
Place rutabaga in large pot and cover with water. Submerge by 2"
Add salt and boil for 15 minutes.
Then add potatoes and cook for another 15-20 minutes. Both rutabaga and potato should be soft.
While these are cooking melt 1 TB earth balance in large 5 quart pot of Dutch oven. Add onions. Cook till translucent. Add apple cider vinegar and deglaze the pot.
When potatoes and rutabagas are cooked take them out with slotted spoon and place in pot with onions. Save cooking water. Add nutritional yeast, wine and 1 1/2 cups of cooking water. Bring to boil for 1 minutes and then reduce heat to simmer.
Take another 1/2 cup of cooking liquid and place in small bowl. Whisk the Miso into it till dissolved.
Turn off fondue veggies and use and immersion blender or old fashioned potato smasher and blend till smooth and lump free. Add Miso mixture to veggies. Add the last TB of earth balance.
Cover to keep warm for serving.
(We used the leftover fondue over tiny potatoes like Raclette.)
