Well, this knocked our socks off! Yotam Ottolenghi’s new book, “Plenty More” stuffed full of more spectacular vegetarian recipes is a winner.
What a combination of flavors this recipe has, with the caramelized rutabaga, capers, parmesan cheese and goat cheese.
These are just as good at room temp (or as leftovers the next day) as they are hot. Rutabaga gets a whole new “wardrobe’ with this dish!
2/3 cup unsalted butter
1 large rutabaga, peeled and cut into 3/8″ dice (about 7 cups)
1/3 cup thyme leaves, stripped from the stalk
1 cup finely grated Parmesan cheese
2 large cloves garlic,crushed
5 tbsp capers, drained and coarsely chopped
3 small yellow bell peppers
3 small red bell peppers
1 tbsp olive oil, approx
6 oz chevre log, (goat cheese) broken into 3/8″ pieces
1/3 cup Italian parsley, coarsely chopped
salt and pepper
Melt the butter in a large saute pan over medium heat.Add the rutabaga, thyme leaves, 1 1/2 tsp salt and a good grind of black pepper. Turn down the heat to low and cook, uncovered, for about 50 minutes, spooning the butter over the rutabaga from time to time, until the rutabaga is completely soft and caramelized. Use a slotted spoon to remove the rutabaga from the butter and add it to a large bowl along with the parmesan cheese, garlic and capers and mix well. Set aside until needed. (The leftover butter can be used for cooking carrots or zucchini)
Preheat the oven to 500 F
Cut the peppers in half lengthways, keeping the stalks intact. Remove the seeds and white flesh and place, cut side up, on a large baking sheet lined with parchment paper.
Drizzle the oil over the top, sprinkle with a little salt and place in the oven for 30 to 35 minutes, until the peppers are slightly charred and the flesh is completely soft.
Remove the peppers from the oven and turn down the oven to 425 F
Spoon the rutabaga mixture into each pepper half and dot with the goat cheese on top.
Return to the oven for a further 10 to 15 minutes so that the cheese gets some color.
Remove from the oven and allow to cool for about 5 minutes before serving warm, or serve at room temperature
Top each stuffed pepper with a sprinkle of parsley