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Rich Landau dresses up a revered root vegetable. 


“Everything at Vedge is vegan, but we refer to ourselves as a ‘vegetable restaurant’ so that we’re able to reach that X-factor crowd—the people who know and understand wine and food but who may have preconceived notions about the word ‘vegan.’ Rutabaga, in one form or another, has been on our menu since day one. I love it because it has so much character: It’s starchy, it’s fruity, and it’s nutty. Here, we roast it slightly, just until it softens and takes on this beautiful, silky texture. The sweet nuttiness of the pistachios really complements it. I don’t understand why rutabaga doesn’t get more love in mainstream dining. Maybe we’ll start a rutabaga renaissance here that will sweep the country.”


Who Rich Landau, chef/owner
Where Vedge, in Philadelphia


2 pounds rutabaga

1 large onion

¼ cup olive oil

1 tablespoon sherry vinegar

1 teaspoon salt

1 teaspoon pepper

1 cup crushed roasted pistachios



1. Peel rutabaga and slice thinly using a mandoline. Slice onion into thin rings.

2. Toss rutabaga and onion with oil, vinegar, salt, and pepper. Roast on a baking sheet in a 400-degree oven until tender, 9–12 minutes. Cool, then sprinkle with pistachios.



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