Shredded Rutabaga Supreme

This preparation uses traditional European vegetable seasoning along with kala jeera, a spice from Indian cuisine that heightens rutabaga's own flavor (see "Bunium_bulbocastanum" on Wikipedia for info).

• Ready In: 35 mins
• Serves: 6

Ingredients

• 4  slices bacon
• 1  tablespoon butter
• 1  shallot, finely chopped
• 1⁄4 teaspoon kala jeera
• 1  tablespoon dry vermouth
• 1  rutabaga, grated coarsely
• 1  teaspoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  fine white pepper
• 1  dash ground nutmeg
• 1  pinch powdered ginger
• 1  pinch powdered clove
• 1⁄2 teaspoon dried marjoram

Directions

1. Fry the bacon in a wide pan with a lid (you'll need the lid later). Remove bacon. It can be used in another recipe.
2. Add the butter, shallot, and kala jeera to the bacon fat. Let the butter melt and the shallot caramelize over medium heat, until brown.
3. Reduce the heat. Add the dry vermouth to the pan, to deglaze the pan.
4. Add the shredded rutabaga to the pan. Stir and turn it with a turner/spatula, until the liquid coats it evenly.
5. Sprinkle the lemon juice, salt, and seasonings into the mix, and stir again.
6. Cover, raise the heat to medium. Stir occasionally. Let cook for 10-15 minutes.