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Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration.

This month we’re celebrating rutabaga. Rutabaga is a winter root vegetable that is a cross between a cabbage and a turnip. When eaten raw, they taste slightly milder than turnips, offering a slight bitter, earthy flavor, and when cooked, they produce a savory-sweet flavor. They can be mashed, roasted, baked or boiled, and added to some of your favorite winter dishes.

Rutabagas are not only delicious, but also a great source of potassium, magnesium, calcium and more. They also help to improve digestion, lower blood pressure and boost your immune system. Enjoy our favorite rutabaga dishes at our venues and be sure to try our recipe below or check out the Katchkie Farm recipe archive.

Want more seasonal ideas? Explore the full Food Festival series here.

Celebrate Rutabaga at our Cafés

January 15-19, 2020

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

POACHED DUCK EGG

rutabaga mash, louisiana bbq sauce, scallion, bosc pear chip

ROTH BAR AT HAUSER & WIRTH

ROASTED RUTABAGA SALAD

hand sheared greens, popped cranberries, shaved manchego cheese, sherry vinaigrette

THE CAFÉ AT WAVE HILL

SPICED RUTAGABA FLATBREAD

caramelized apple, smoked mozzarella

THE NORM AT BROOKLYN MUSEUM

RUTABAGA BISQUE

apple bacon chutney

Recipe: Rutabaga Soup

by Chef Saul Bolton

Ingredients

  • ¼ lb. onions, diced

  • ¼ lb. carrots, peeled and diced

  • ½ oz. garlic, minced

  • ¼ cup canola oil

  • 2 lbs. rutabaga, peeled and cubed

  • ½ lb. Yukon Gold potatoes, peeled and cubed

  • 1 tbsp fresh thyme

  • Salt and Pepper

  • Garnish: sour cream, parsley

Procedure

  1. Heat a heavy-bottomed soup pot. When hot, add canola oil then add onions, carrots, and garlic. Cook over medium heat until onions are carrots are softened. Add rutabaga and potatoes, season with salt and pepper. Cover with water by two inches and cook until vegetables are soft.

  2. Puree contents until very smooth, adding more liquid to adjust consistency. If using a standard blender, fill jar no more than half full, remove your lid’s center insert, cover with a folded kitchen towel and then blend. Strain then taste for seasoning.

  3. Serve with a dollop of sour cream and a sprinkle of parsley.

Roasted Pear Bellini

 

Ingredients

  • Pear nectar

  • Champagne (or prosecco)

  • Roasted pear purée

Procedure

Put 1 tablespoon of the roasted pear purée into a champagne flute and add pear nectar ¼ of the way up the glass. Top off with champagne.

 

GRILLED CARROTS AND CITRUS WITH HERBED YOGURT, CRISPY QUINOA AND FENNEL

 

Serves 4

Ingredients

  • 1 15-o1 lb. multicolored carrots, grilled and split

  • Olive oil

  • 2 cups cooked quinoa

  • 2 tbsp raisins

  • 1 tbsp toasted almonds

  • Pinch of ras el hanout

  • 3 tbsp crispy quinoa

  • 4 orange segments

  • 4 blood orange segments

  • 4 grapefruit segments

  • 12 slices crispy fennel

  • 1 bunch carrot tops (for garnish)

For Yogurt

  • 1 cup Greek yogurt

  • 1 tsp dill

  • 1 tsp parsley

  • 1 tsp tarragon

  • 1 tsp green curry leaves

Procedure

  1. Blanch and shock carrots in boiling water until tender, but not soft.

  2. Dry the carrots, then toss in olive oil, and place on a hot grill until you see decent burn marks. Set aside.

  3. Place water and quinoa in a pot and cook on high until the water reaches a boil. Reduce temperature to low and cover for 15 -20 minutes until done. Then uncover pot and fluff quinoa with a fork, leave uncovered and mix with a pinch of ras el hanout.

  4. Mix raisins and toasted almonds into the cooked quinoa.

  5. Mix Greek yogurt with fresh herbs (dill, parsley, tarragon, curry leaves, etc.). Plate on the dish in a sweeping fashion.

  6. Place grilled carrots, orange segments and grapefruit segments onto each plate.

  7. Garnish with crispy fennel, carrot tops and crispy quinoa.

 

Lemon Pudding Cake with Fresh Mixed Berries

 

Serves 4

Ingredients

  • 1 tbsp unsalted butter

  • 2/3 cup sugar

  • 2 eggs, separated

  • 2/3 cup reduced fat buttermilk

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest

  • ¼ cup all-purpose flour

  • ¼ teaspoon salt

For Garnish

  • 1 cup fresh raspberries

  • 1 cup fresh blueberries

  • 1 cup fresh blackberries

  • 2 tbsp confectioners’ sugar

Procedure

  1. Preheat oven to 325°F. Butter and lightly sugar 4 ramekins (about 1-cup size).

  2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. In a separate large bowl, beat egg whites until stiff. Slowly fold in the egg whites into the buttermilk mixture, adding a little at a time. Divide evenly amongst ramekins and bake in a water bath (fill a roasting tray with water halfway up the sides of the ramekins).

  3. Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

 

Sweet Potato Gnocchi

 

Serves 10-12

Ingredients

  • 2 1 lb red-skinned sweet potatoes, rinsed, patted dry, pierced all over with fork

  • 1 12 oz container fresh ricotta cheese, drained in sieve 2 hours

  • 1 cup finely grated Parmesan cheese (about 3 ounces)

  • 2 tbsp (packed) golden brown sugar

  • 2 tsp plus 2 tbsp salt

  • ½ tsp freshly ground nutmeg

  • 2¾ cups (about) all-purpose flour

Procedure

  1. Line a large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side or bake at 375 degrees until soft, about 20 minutes. Let cool.

  2. Cut in half and scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt and nutmeg then mash to blend. Mix in flour, about a ½ cup at a time, until soft dough forms.

  3. Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1-inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

  4. Bring a large pot of water to boil; add 2 tablespoons of salt and return to boil. Working in batches, boil gnocchi until tender, for about 5 to 6 minutes.

  5. Divide gnocchi and sauce among shallow bowls.

 

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Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. 

This month we’re celebrating Brussels sprouts. Named after Brussels, the capital of Belgium, Brussels sprouts are loaded with nutrients such as antioxidants, vitamins and minerals that support bone, gut, skin and immune health.

Due to their high levels of glucosinolates, overcooked Brussels sprouts exude an unflattering rotten scent. However, when cooked properly, or by roasting, sautéing and grilling, they exude a nutty, sweet aroma and flavor. Brussels sprouts make the perfect side dish to your favorite entrees. Enjoy our favorite Brussels sprouts dishes at our venues and be sure to try our recipe below.

Want more seasonal ideas? Explore the full Food Festival series here.

Celebrate Brussels Sprouts at our Cafés

December 15 – 21, 2019

GARDEN COURT CAFÉ AT ASIA SOCIETY

ROASTED BRUSSELS SPROUTS

Chinese sausage, honey, soy

BAM CAFÉ AT BROOKLYN ACADEMY OF MUSIC

CRISPY BRUSSELS SPROUTS

sesame vinaigrette

THE ROTH BAR AT HAUSER AND WIRTH

CHIFFONADE OF BRUSSELS SPROUTS

pecorino, lemon vinaigrette

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

ROASTED BRUSSELS SPROUTS

bacon, apricot marmalade

Recipe: Simple Salad of Shaved Brussels Sprouts, Lemon, and Pecorino

by Chef Saul Bolton

Ingredients

  • 2 lbs raw Brussels sprouts, cleaned, trimmed and halved

  • 6 whole shallots, diced

  • 1/4 lb Pecorino Sardo

  • Olive oil

  • 4 whole lemons, zested and juiced

  • Sea salt

  • Fresh black pepper

 

Procedure

  1. With a sharp knife or mandoline, shave the Brussels sprouts finely, discarding only the root on the end.

  2. Transfer the shaved Brussels sprouts to a large bowl, add shallots, then dress with 1 teaspoon of lemon zest, lemon juice, olive oil and salt to taste. Gently massage the Brussels sprouts, ensuring an even distribution of the seasoning.

  3. To serve, divide the dressed Brussels sprouts between 6 plates. Grate fresh Pecorino Sardo on top of each salad to taste.

Related Articles

More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.

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Thanksgiving Tastes & Traditions

During the holidays, a welcoming drink can set the tone for the entire gathering — especially when it’s as cozy and effortless as Spiked Apple Cider. Morgan Golumbuk shared her go-to tip for hosting with ease: batch cocktails that let guests help themselves while you enjoy the moment. Served warm from a slow cooker or chilled over ice, this cider brings the scent of cinnamon, apples, and celebration to every pour — a simple tradition that captures the spirit of togetherness and holiday cheer.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Batch a big jug of something (spiked apple cider, bourbon lemonade, etc.) so that people can serve themselves with ease. Make sure to have a non-alcoholic version available!

Spiked Apple Cider

by Morgan Golumbuk

Ingredients

For the cider

  • 1 gallon apple cider

  • 2 cups dark rum

For the garnish

  • Cinnamon sticks

  • Ground cinnamon

  • 1 apple, sliced, tossed in lemon juice

  • 2 apples, cubed, tossed in lemon juice

Procedure

Warm Spiked Apple Cider

Heat apple cider with 2 cinnamon sticks on medium low heat just until it starts to simmer. Remove from heat and add rum. Keep warm in a slow cooker set on low. To serve, ladle into heat-safe mugs and garnish with a cinnamon stick.

Cold Spiked Apple Cider

Combine apple cider, rum, and sliced apples in a pitcher and chill until ready to serve. Thread 2-3 pieces of cubed apple on cocktail skewers. To serve, pour over ice, add skewer of cubed apple and sprinkle with ground cinnamon.

More Thanksgiving Recipes

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Thanksgiving Tastes & Traditions

Thanksgiving doesn’t end when the dishes are cleared — it lingers in the small moments that follow: quiet breakfasts, shared coffee, and one more bite of something homemade. Lea’s Cranberry Muffins are the perfect way to savor the season a little longer. Made with leftover cranberry sauce, these tender, crumb-topped muffins transform holiday remnants into a sweet, make-ahead treat for the days after the feast.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Lea's Cranberry Muffins

A few days before Thanksgiving, I’ll make the cranberry sauce with whatever I have on hand. I’ll weigh the cranberries, add 30% of the weight in sugar, 1-2 Tbsp of lemon or orange juice, large pieces of rind (without the pith), a scrapped vanilla bean or 1-2 Tbsp of vanilla extract, and a bit of water. I’ll cook this on low for 20-30 minutes or until most of the cranberries are popped, then remove the vanilla bean and pieces of citrus rind and chill. Leftover cranberry sauce gets turned into cranberry muffins.

Ingredients

Muffin Batter

  • 250 grams AP flour

  • 1 tsp salt

  • 1 tsp baking powder

  • 165 grams vegetable oil

  • 375 grams sugar

  • 225 ml milk

  • 1 tsp vanilla

  • 2 eggs

Crumb Topping

  • 65 grams brown sugar

  • 65 grams granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon salt

  • 113 grams butter, melted

  • 215 grams AP flour

Procedure

  1. Prepare the Crumb Topping. Add sugars, cinnamon and salt to melted butter, whisk until combined. Add flour and stir until crumbs form. Let sit for about 20 min. Then break up the crumbs to use on muffins.
  2. Prepare the Muffin Batter. Combine flour, salt, baking powder in a bowl. Combine vegetable oil, sugar, milk, vanilla and eggs and whisk until combined. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Batter should still be lumpy but with no visible dry flour.
  3. Scoop batter into muffin tins about 1/2 to 2/3 full, add some cranberry sauce (about 1 Tbsp per muffin) and swirl with a toothpick. Top with crumb topping. Bake 350 for about 15-20 until done.

Note: Muffin batter and crumb topping can be made a head and kept in the fridge for up to 2 days.

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Thanksgiving Tastes & Traditions

For Chef Justin, Thanksgiving is all about flavor, texture, and a little planning ahead. His Turkey Confit turns the holiday’s signature centerpiece into something extraordinary — tender, juicy dark meat with perfectly crisp skin and rich, aromatic depth. By preparing it in advance, you’ll free up time on the big day while serving a dish that captures the essence of Tastes and Traditions: thoughtful cooking, shared celebration, and the joy of savoring every moment.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Turkey Leg & Wing Confit

by Chef Justin Schwarz

Ingredients

  • Legs and thighs (keep attached) and wings from 1 14-lb. turkey (reserve to prepare separately)
  • ¼ cup kosher salt
  • 1 tbsp peppercorn
  • 2 tsp coriander
  • ¼ tsp anise
  • 2 tsp juniper
  • 6 sprigs thyme
  • 3 sprigs sage
  • 2 4-inch sprigs rosemary
  • 2 bay leaves
  • 2 2½-inch strips lemon zest
  • 6 2½-inch strips orange zest
  • 9 cups duck fat

Procedure

  1. Combine ingredients in roasting pan. Cook in 250o oven for 3.5 hours until tender and almost ready to fall off the bone when gently prodded.

  2. Remove turkey from pan and drain well. Wrap and chill for up to 3-5 days.

  3. To reheat, allow to come to room temperature. Roast in 400o oven until warmed through and skin is crispy and golden brown.

More Thanksgiving Recipes

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About Chefs’ Choir®

A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →

For Thanksgiving, Chef Dana Marie Moore shares a savory side that brings warmth, comfort, and a touch of creativity to the holiday table. Her Broccoli and Cheese Polenta layers creamy richness with the fresh sweetness of corn — a dish where every ingredient sings in harmony. Steeping the corn cobs in stock and milk deepens the flavor, making this an unforgettable addition to your feast and a perfect reflection of the Chefs’ Choir(SM) spirit: simple techniques, soulful food, and the joy of sharing.

Broccoli and Cheese Polenta

by Chef Dana Marie Moore

Ingredients

  • 2 cups polenta (instant or regular)

  • 2 cups chicken stock

  • 2 cups whole milk

  • 2 oz fresh thyme

  • 2 oz olive oil

  • 3 ears corn, kernels removed and cob reserved

  • 2 oz garlic, minced

  • 2 oz shallots, minced

  • 1 1/2 oz lemon zest

  • 1/4 pound broccoli, tops minced

  • 1 cup Parmesan cheese

  • 1 cup Mascarpone cheese

  • salt and pepper to taste

Procedure

  1. Combine chicken stock, milk and a pinch of salt and heat in a small sauce pot with corn cobs. Simmer 20 minutes then discard corn cobs.

  2. In a separate sauce pan, heat olive oil and add garlic, shallots, fresh corn kernels and a pinch of salt. Sweat until fragrant. Add heated stock and milk mixture and bring to simmer.

  3. Slowly whisk in polenta and cook until polenta has puffed and doubled in size. Remove from heat.

  4. Add Parmesan and Mascarpone cheeses, fresh thyme and lemon zest. Fold in minced broccoli heads. Season with salt and pepper.

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