Gabe's Rutabaga



  1. Bring 5 quart pot of water to boil and add 1/2 tsp salt.
  2. Using a vegetable peeler, peel rutabaga. Slice thinly on a mandoline, then cut across into a fine julienne.
  3. Add rutabaga to boiling water for 30 seconds, drain, and shock in a bowl of iced water.
  4. In a 12 inch sauté pan over medium heat add 1 Tbsp olive oil and add spring onion whites (or bulbs) until soft.
  5. Add dandelion, asparagus, rutabaga, spring onion tops and edamame and cook for 30 to 1 minute, just to warm through. Add lemon zest and juice, salt and pepper.
  6. Pour everything into a serving bowl and add dollops of farmer cheese and torn basil.