The next Thanksgiving related recipe I would like to share is this side dish. My mom told me to come up with something for dinner Wednesday that would go with the pork chops. She and my sister are on this crazy (in my opinion) diet and cannot eat a lot of things, even in the vegetable category. I wanted something with green beans and it couldn’t be green bean casserole, so I took to google.
I found many recipes, but this one on The Kitchn, sounded really good and simple. My mom and sister cannot have potatoes, so we substituted rutabagas instead. You can cook them the same way you would a potato and they are similar in taste. I had to make a couple other modifications since I was making this for more people and it is not summer, and could not get fresh corn on the cob. So I used frozen of both and increased the amount of beans. For the diet version, they did not get corn or cheese and didn’t have the sauce over the top, just lemon juice. The full version I made, was really good and they said that their diet version was great as well. Both mom and grandma wanted the recipe and even my picky baby sister was eating it. That’s a good sign.
Serves 6-8 as a side dish
- 1 pound rutabagas, cleaned and cut into bite-sized chunks
- 2 pound frozen cut green beans, thawed
- 1 pound frozen corn
- 1 onion, frenched into thin slices
- 1/4 cup butter
- 1-2 tablespoons juice from 1/2 lemon
- 4 ounces goat cheese
- salt and pepper
- Put the rutabagas in a medium-sized pot with one tablespoon of salt and cover with cold water. Bring the water to a boil and then reduce to a simmer. Cook until the potatoes are soft. Scoop the rutabagas out with a slotted spoon and into a serving bowl.
- Bring the water back to a boil (adding more water if necessary) and blanch the beans for 3-5 minutes, until they are bright green and softened but still have some bite to them. Remove with a slotted spoon and add to the bowl with the potatoes.
- Cook the corn in the microwave as per the package direction while the beans are cooking.
- While the potatoes and beans are cooking, heat a teaspoon of oil in a skillet over medium heat, and cook the onions until they are soft and fully caramelized. This may take some time, so be sure to start early enough so that everything finishes close to the same time. Transfer the cooked onions into the bowl with the potatoes and beans.
- With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally in the pan, until the butter browns and begins to smell nutty.
- Remove from heat and whisk in the lemon juice and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down. Drizzle the lemon-brown butter sauce over the vegetables and toss to combine.
- Sprinkle with cheese and add salt and pepper to taste. Serve while warm.