Just Add Some Rutabaga!

Turnips and Tia

Rutabaga, it is such a funny word. You often pass it in the grocery store, intrigued, yet you never take this cruciferous vegetable home to cook. Similar to a turnip, this larger, rounder, yellow/purple root vegetable is kind of intimidating. I mean do you see my daughters face in the picture above. But don’t let the size scare you. The taste and nutritional benefits are so good that you will get hooked. I cooked it up two ways to show you how yummy, delicious and easy rutabagas can be.

Rutabaga Potatoes
Turnip potatoes

Ingredients:
-1 large rutabaga, peeled and cubed
-olive oil
-ground black pepper
-rosemary

Directions:
1. In a large bowl toss rutabaga with olive oil (about 3 tablespoons), pepper and rosemary and put on a baking sheet.
2. Roast in the oven at 400 degrees F for about 50 minutes, until golden brown.
3. Let cool and serve in place of home fries for breakfast or as a side dish for dinner.

Rutabaga Mash

turnips mashed
Ingredients:
-1 large rutabaga, peeled and cubed
-butter (2 pats)
– 1/4 cup skim milk
-ground black pepper
-salt
-oregano
-cinnamon

Directions:
1. Put rutabaga in a large pan filled with water, cover and bring to a boil.  Simmer until tender (about 40 minutes).
2. Drain rutabaga, return to pan and add butter, milk, pepper, salt, oregano and cinnamon, then mash with potato masher or fork.
3. Let cool and serve in place of mashed potatoes as a side dish.

Rutabagas are a good source of Vitamin C, Potassium and Fiber!
Rutabagas are a good source of Vitamin C, Potassium and Fiber!

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