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.)
7 comments:
Hey Gals! I made it. I used shallots instead of red onion. It's great. Thank you!
OMG thanks so much for this! Just tried this at Vedge, and you are right!
Thanks Robin and Unknown! Leah and I never check the blog for comments because we didn't know others looked! Vedge and Fancy Radish in DC are amazing restaurants. That fondue is so good. Glad you liked the recipe.
Ladies, this is amazing! I also used shallots, as did another commenter. And this is crazy good as mac and cheese as well. My niece is vegan so I turned her on to this and she loves it!!
I just had the rutabaga fondue at Vedge and was excited to make it at home with this recipe. Unfortunately, this one didn't work out for me - it came out way too tangy, as if the wine needed to cook off more or the vinegar needed to be cut back. Is there a specific white wine variety that might work best for the recipe? The creaminess and color were spot on for what it's worth.
This didn't work out for me. Way too tangy as someone said above, but additionally texture did not work out and was more like pureed rutabaga and not creamy cheesy fondue. I added four tablespoons of tahini to try to temper the acidity and add some richness but that didn't help either.
Thanks for your work on this recipe for rutabaga fondue, which so many of us have savored at Vedge and Fancy Radish over the years. And no surprise that Richard Landau and Kate Jacoby, despite their Vedge cookbook, have never divulged the secrets to this amazing dish. A staff at Vedge once told us there were only 5 ingredients, though was not about to list them other than one was vegan mayo. I wonder if this is part of the texture solution
We have tried your recipe twice and it gets very close, in texture and taste. But not quite there. We experimented and found that adding Dijon mustard got it closer. But still not there. But plan to keep trying...and experimenting.
Now if pretzel bread was just easier to find...
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