Meanwhile, peel and portion the rutabaga and wash the potatoes. Bring a large pot of heavily salted water to a boil and add both the potatoes and rutabaga. Cook until 90% done and then drain. Also, portion the broccoli into its florets, stem, and leaves. I only used the florets today, but the stems and leaves are in my opinion better than the florets, so do not throw them out! Blanch the broccoli in salted boiling water for a couple minutes and then shock them in salted ice water. Once cooled remove from the ice water and dry. Preheat an oven to around 400 degrees. Mix together the rutabaga, potatoes, broccoli, shitake mushrooms, garlic, onions, salt, pepper, thyme, olive oil, and a little butter. Put on a baking or roasting dish and cook until the vegetables start to caramelize. Serve immediately with the short ribs. Serve the dish family style and dig in!
Everyone absolutely loved the food, and I though it was pretty good too. The short ribs had a great balance of acidity to sweetness and the vegetables were spot on. I really encourage people to try this "recipe".
|I still have not invested in this camera I have talked about numerous times........|