Faro’s Chef Tells Us How He Roasts Rutabaga

The Bushwick restaurant was awarded its first Michelin star last week.

Courtesy of Faro.

While you don’t have to get quite this fancy (unless the Michelin judges are coming to your table for Thanksgiving), this rutabaga dish is a perfect side. Photo courtesy of Faro.

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.

Roasted rutabaga
Serves 4

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.

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Alicia is the associate editor of Edible Manhattan and Edible Brooklyn.