Keto Patatas Bravas
How to Make It
Step 1
Slice the rutabaga on both ends to make them flat. Turn the rutabaga on one of the flat ends, so it is stable. Using a sharp chef’s knife, peel the hard, waxy skin off of the root. Turn the rutabaga onto the other flat end and trim any spots that you may have missed. Cut the rutabaga into 1” cubes.
Step 2
Place the diced rutabaga into a medium saucepan with cold water. Bring the mixture up to a boil and then down to a simmer. Cook the rutabaga for 20 minutes or until softened when pierced with a knife.
Step 3
While the rutabaga is simmering, puree the mayonnaise, smoked paprika, chipotle pepper, cayenne pepper, lemon juice, garlic, and ¼ tsp kosher salt together until smooth. Taste and adjust seasoning, adding more lemon juice or sea salt if desired.
Step 4
Drain the now tender rutabagas very well. Allow them to sit for a couple of minutes to steam in the strainer as this will dry the outside of the cubes. You can set them over the pot they cooked in to catch any drips.
Step 5
Heat a large nonstick skillet over medium-high heat until hot but not smoking. Add in the olive oil and then turn the heat down to medium. Add in the rutabaga and cook on the first side for several minutes (about 6-7 minutes) or until they are nicely browned. Be sure not to let the pan get too hot, so the olive oil does not smoke. Give the cubes a flip and cook for another 6-7 minutes. Repeat until all sides are browned.
Step 6
Season the rutabaga with 1 teaspoon of smoked paprika, ground cumin, 1 teaspoon kosher salt, and black pepper. Then plate the rutabaga and drizzle it with the chipotle mayo. Sprinkle with chopped parsley and serve hot.
Ingredients
- Rutabaga, raw – 1 lb
- Bay leaf – 0.25 tsp
- Coarse Kosher Salt – 2 tsp
- Extra virgin olive oil – 0.25 cup
- Smoked Paprika – 1 tsp
- Cumin, ground – 1 tsp
- Coarse Kosher Salt – 2 tsp
- Black pepper – 0.13 tsp
- Mayonnaise – 0.5 cup
- Smoked Paprika – 1 tsp
- Chipotle Peppers in Adobo Sauce – 1 peppers
- Cayenne – 0.13 tsp
- Lemon – 1 large – 2 3/8″ diameter
- Garlic – 1 clove
- Coarse Kosher Salt – 2 tsp
- Parsley, fresh – 1 tsp, chopped