Simple and delicious, a fresh and organic recipe. This dish came about on the last day of the week before the new delivery from Riverford comes. The food was somewhat knocked together on a creative (and hopeful) whim, using what ingredients we had left in the fridge / pantry and therefore there isn’t much of a side garnish to accompany.
I am pleased to say it was totally worth getting creative!
Love it when that happens 🙂
To make my Roasted Rutabaga Wraps:
1/4 Rutabaga (Swede)
A large handful of Purple Sprouting Broccoli florets
2 Large Pointed Cabbage Leaves
Salt *non organic
Pre-heat the oven. Add a drizzle of olive oil and a sprinkle of salt to a baking tray. Take 1/4 small swede and slice. Chop the broccoli florets away from the stalk. Roast the rutabaga for approx 25 minutes around Gas Mark 6.
After 10-15 minutes add broccoli for a further 10 minutes.
Steam 2 large leaves of pointed cabbage for 3-5 minutes.
To make the dressing:
4 tsp Olive oil
1/2 tsp Cayenne Pepper
1/4 tsp Black pepper
1 tsp Turmeric
1 clove raw Garlic
Chop the garlic and mix all the ingredients together.
Once the ingredients are cooked and prepared, lay the cabbage leaves onto plate.
Place the sliced swede on them first then add Broccoli.
Drizzle with the dressing.
Wrap one side of the leaf around the contents and then flip in the top followed by the folding of the other side of the leaf.
Gently flip it over. Drizzle with further dressing and garnish to preference.
Grab a knife and fork and enjoy!