Lillie shows Vivian three different ways to bring out the bitter and the sweet in rutabagas. Vivian showers her team with thoughtful holiday gifts as they prepare a New Years menu that blends Italian and Eastern North Carolinian influences. A hectic New Years Eve at the restaurant ends in a toast and a smile, despite brewing tension.
Vivian’s Cooking Demo
Vivian’s Featured Recipe
Stewed Rutabagas
This stewed rutabagas recipe is courtesy of Chef Vivian Howard, and is featured in the They Call ‘Em ‘Bagas episode of Season 3 of A Chef's Life.
- 2 quarts water
- 8 ounces smoked bacon, preferably slab but
- slices will work too
- 2 pounds rutabagas or 8 cups, peeled and cut
- into a 1 inch dice
- 1 tablespoon dark brown sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Ingredients
- Combine the water and the bacon in a 4 quart saucepan. Cover and bring it up to a boil. Reduce the eat to a simmer and cook for 15 minutes. Add the rutabagas and continue cooking covered for about an hour, checking the water level periodically to make sure the roots are mostly submerged.
- The amount of time it takes for the rutabagas to soften up really depends on the age of the roots. I’ve cooked them as little as 30 minutes and as much as 2 hours, so you should test for doneness all along the way. Once the roots are very tender, drain off all but 1/2 cup of the cooking liquid and pluck out the bacon.
- Add the sugar, salt and pepper. Using a collard chopper or large fork, mash up the rutabagas. You’re looking for a chunky rustic texture. Taste and add a little more cooking liquid or sugar if you like.
- Add the salt, and take the collard chopper or a large fork to the roots, greens and sausage like you’ve got something to prove. I don’t normally recommend trying to achieve a mushy mess, but in this case I do.
Directions
Yield: Makes 5 cups
More Episodes
Episode 1: Stop, Squash and Roll
Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over dinner. Premiered September 5. Check local listings. Continue
Episode 2: Pretty in Peach
Mrs. Scarlett teaches Vivian the secrets of Gramma Hills canned peaches and shares fond fried chicken memories from her own childhood. Premiered September 12. Check local listings. Continue
Episode 3: Gettin’ Figgy With It
Vivian is under the gun to pen an entire book chapter on figs in three days. The stress inspires a fig and honey bourbon slushie tasting with Warren and a fig preserves session with Ms Rose. Premiered September 19. Check local listings. Continue
Episode 4: Pickle Perfect
Vivian visits her friend Nancy for a surprisingly comforting combination of homemade pickles, chicken salad, and chocolate cake. Ben and Vivian audition a new chef to offer Ben some relief and much-needed time to focus on his art. Premiered September 26. Check local listings. Continue
Episode 5: Prickly Business
Vivians mentor, Scott Barton stops by the restaurant to peruse the kitchen and share the African roots of okra. Thanks to Warren, Vivian learns that picking okra is a prickly business. Premiered October 2. Check local listings. Continue
Episode 6: If You Can’t Beet Em
Matt from Crooked Fence Produce shows Vivian how to make “the best pickled beets she ever ate.” Vivian incorporates beets into an unconventional chocolate cake in honor of Ms. Marys 89th birthday party. Theres no telling how Ms. Lillie will respond. Premiered October 10. Check local listings. Continue
Episode 7: A Casserole Says Plenty
The Boiler Room welcomes a new manager, much to Bens delight. A family reunion brings out long-lost relatives, the warmth of fellowship, and an impressive spread of home-cooked casseroles. Premieres October 17. Check local listings. Continue
Episode Episode 8: Honey, I’m Home!
After a visit from The Honey Man, Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends upon the Bull Citys restaurant row to sample sweet, honey-themed dishes. Premieres October 25. Check local listings. Continue
