Everyone has their own version of tabbouleh, and everyone claims that their version is the best possible version. And yes, I am about to do the same thing. BUT (there is a very big but), this is not just the best paleo tabbouleh, nor is it the best grain-free tabbouleh (although it is both these things). It is just simply and generally the. best. tabbouleh. ever. (rutabaga) (what?)
First, let’s talk tabbouleh. For those of you that don’t know, wikipedia says that tabbouleh is a “Levantine Arab salad traditionally made of bulgur, tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt…” It is delicious served with shawarma or falafel, or generally eaten in heaping spoonfuls, whenever the mood strikes. Now, let’s talk about that first ingredient that wikipedia describes. Bulgur is made from wheat, and thus a no-go in the hallowed virtual halls of Sophreakin’ good. Most paleo tabbouleh recipes replace bulgur with quinoa, which is a delicious seed that I occasionally use in recipes, such as this quinoa salad. However, this tabbouleh is made from something else entirely. It looks like a traditional tabbouleh, but tastes so much better. The secret?
Rutabaga. That’s right, the waxy orb that resulted from an late-night tryst between a turnip and a cabbage. And boy, does it ever shine in this recipe.
Quick facts: we love our root vegetables, rich in vitamins and minerals. Remember the roasted beets and sweet potatoes? Rutabagas are widely available throughout the year and super tasty, especially in this tabbouleh (duh!).
- 1/2 medium rutabaga, riced (see below for instructions)
- 1 large clove of garlic, pressed or micro-planed
- 1 tbsp of ghee (or butter) for frying
- pinch of salt
- 2 ripe tomatoes, finely diced
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- several tablespoons of extra virgin olive oil
- juice of half a small lemon
- several pinch of salt
- freshly ground pepper
- To rice the rutabaga, place the grating disc into the food processor and grate the rutabaga. Next, remove the grating disc and insert the S-blade – pulse until you reach a rice-like consistency.
- Heat up ghee in a skillet over medium-high heat. Add in riced rutabaga, garlic and a pinch of salt. Sautee, stirring frequently, until garlic is fragrant and rutabaga softens (about 5-10 minutes).
- Dump rutabaga out onto a large plate to cool. Once cooled, add rutabaga, tomatoes, dill, parsley and mint into a large bowl. Dress the salad with olive oil, lemon juice, salt and pepper, to taste. Toss well to coat.
- Serve with anything and everything – grilled meats or fish, eggs, falafel, etc.
Entirely made of vegetables and with a wicked depth of garlicky flavour, this paleo tabbouleh with rutabaga is sophreakin’ good!