Rutabaga Fondant with Herbed Pearl Barley, Prune-Balsamic Jus and Crispy Kale

01

Ingredients

• 2 medium rutabagas, about 900 g total
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/4 teaspoons fine sea salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/2 teaspoon ground coriander
• 3 cups low-sodium vegetable broth, divided
• 1 tablespoon vegan butter
• 2 fresh thyme sprigs
• 1 garlic clove, lightly crushed
• 3/4 cup pearl barley, rinsed
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 10 soft pitted prunes, finely chopped
• 3 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 3/4 cup water
• 2 packed cups kale, stems removed and leaves torn into small pieces

02

Prepare the dish

1. Heat the oven to 200°C (400°F). Peel the rutabagas and cut four cylinders about 7 cm wide and 4 cm thick, trimming the sides so each piece sits flat. Save the trimmings for soup or mash.
2. Season the rutabaga pieces with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the ground coriander.
3. Heat a large oven-safe skillet over medium-high heat. Sear the rutabaga for 4 to 5 minutes on each flat side until deeply golden.
4. Add 1 1/4 cups vegetable broth, the vegan butter, thyme and garlic to the skillet. Bring to a simmer, then transfer to the oven. Roast for 35 to 45 minutes, turning once and spooning over the broth, until a knife slides through the centres easily. Add a splash of water if the pan becomes dry.
5. Meanwhile, combine the barley with the remaining 1 3/4 cups broth in a saucepan. Bring to a boil, reduce to a gentle simmer, cover and cook for 30 to 35 minutes until tender. Drain any excess liquid, then fold in the dill, parsley, lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt and the remaining pepper.
6. For the jus, simmer the prunes, balsamic vinegar, maple syrup, water and remaining 1/4 teaspoon salt in a small saucepan for 12 minutes. Blend until smooth, then pass through a fine sieve. Return to low heat and thin with 1 to 2 tablespoons water if needed; it should coat a spoon but still flow.
7. Toss the kale with the remaining 1 tablespoon olive oil. Spread on a baking tray and bake for 6 to 8 minutes, turning once, until crisp at the edges. Watch closely during the final 2 minutes.
8. Rest the rutabaga fondants for 5 minutes. Rewarm the barley and jus gently, then proceed immediately to plating.