Fresh off last week’s announcement that the Bushwick restaurant just won its first Michelin star, we got Faro‘s chef and co-owner Kevin Adey to give us a perfect holiday recipe for roasted rutabaga. At the restaurant, a more decadent version is served in the Salt-Baked Rutabaga dish—glazed in bourbon barrel-aged maple syrup, roasted in the open kitchen’s wood-fired oven and cut into a crescent, then finished with watercress and tangy fresh-curd Cloumage cheese. While you don’t have to get quite that fancy (unless the Michelin judges are coming to your table for Thanksgiving), this rutabaga dish is a perfect side.
1 large rutabaga
2 cups watercress
8 ounces soft cheese (Faro uses Cloumage but ricotta can be substituted)
1/2 ounce maple syrup
Juice of 1 lemon
Extra virgin olive oil
1 ounce black truffle (optional)
Roast the rutabaga in the oven at 500 degrees Fahrenheit for an hour. Let cool slightly, then trim away outer peel and cut into 4 equal portions. Season with salt and pepper and reserve.
Combine maple lemon and season with salt to taste. Whisk in olive oil until there is a balance of acid, sweet and fat. Reserve
To form salad: Place each portion of warm rutabaga on a plate with a 2 oz portion of cheese. Portion out the watercress with the maple vinaigrette and place with the rutabaga. Top with shaves black truffle and enjoy.