Lena's Rutabaga Malt
Linda, AKA Lena, Shamburg, from The Minnesota Table, Recipes for Savoring Local Food Throughout the Year by Shelley N.C. Holl with recipes by BJ Carpenter.
Here is a fantastic recipe using the rutabaga - a Swedish turnip - in an interesting way. This is a great fall malt - good for days that are still somewhat warm enough to enjoy cool ice cream!
(BTW: My father grew up during the depression and had to eat rutabagas. Needless to say, we never ate them as kids since he wouldn't allow them in the house. And, if you like this malt, Cumberland, WI, has a Rutabaga Fest each summer the weekend before Labor Day - Swissy)
2 tbsp. rutabaga, peeled and cut into small chunks
1 scant tsp. canola oil
3 c. vanilla ice cream (not soft serve)
1 oz. real maple syrup
1 oz. malt powder
1 1/2 oz. whole milk
1/2 c. whipped heavy cream, for garnish
Dash of nutmeg, freshly grated if available
Preheat the oven to 400°
Spread rutabaga evenly on a baking sheet and lightly oil with scant teaspoon canola oil. Loosely cover with parchment or aluminum foil and roast until soft. Remove to a bowl and mash while warm. Chill until ready to use.
Place rutabaga in a blender or malt mixer with the next 6 ingredients, and blend. Use more milk to thin if desired. Serve in a tall malt glass and garnish with whipped cream and nutmeg.