Shawarma spiced roasted hen with steamed haricots verts and creamy rutabaga mash. What would Sunday be with out the aroma of a roast filling up the home, or butter swimming pools… or gravy swimming pools? 😆
You both love rutabaga otherwise you hate it. It’s decrease in carbs than potatoes so I take advantage of it often – Ready in the identical method as you’ll make mashed potatoes. Dice, boil in salted water (or hen inventory for additional taste), drain and purée with cream and butter. One massive rutabaga will feed 2-Three folks.
The hen is seasoned liberally a day earlier than with shawarma spice and drizzled with olive oil (A preferred Center Jap spice mix full of taste – Numerous recipes on-line however I buy the most effective from @nyshuk), taken out of the fridge 30 minutes earlier than in order that it comes nearer to room temp (for juicer hen), then roasted on a sheet pan at 350F for 45 minutes or till inside temp is 165F. Recent lemon juice and zest over all the pieces livens up the rutabaga, so does the scrumptious pan juices from the hen. Rapidly steamed inexperienced beans add a crunch issue, and I’m pondering a sprinkling of toasted almond slivers may very well be an excellent addition. #thedaleyplate #sundaylunch