This is a take on rutabaga inspired by the way they cook it at Alinea, and you can replace the aromatics with anything you have on hand or that will serve your final meal. The end result is evenly cooked throughout, with a meaty texture.
- Set a sous vide water bath at 185° Fahrenheit.
- Cut the rutabaga into four pieces, round or square, each weighing 150 grams (5.2 ounces) and measuring 1¼ inches thick.
- On paper towels, coat the pieces in a thin layer of kosher salt. Let sit for 30 minutes.
- Rinse the salt off rutabagas and dry, then add to a bag with the grapeseed oil, rosemary, and garlic, squeezing any air out.
- Cook for three hours. Then, in a very hot cast-iron pan coated with the remaining grapeseed oil, sear each side of the rutabaga until brown, about one minute per side. Serve with a lemon wedge.
Alicia Kennedy is a Long Island–born, Brooklyn-based food writer and recipe developer. She's an editor at Edible Brooklyn and Edible Manhattan, and a contributor to the Village Voice.