Rutabaga? What on earth does that taste like? These were the questions running through my mind as I looked them over at the grocery store.
Boy, did they look strange. Having never cooked one before, I wasn’t sure. Even being a veggie lover, even though I was working hard to get more root vegetables in my family’s diet. They were cut strangely, waxed, and looked strangely…old?
What is Good About Rutabagas?
Why would I even try to get over their appearance? Well, as a cross between cabbage and turnips, these cruciferous vegetables are packed with antioxidants and anti-cancer compounds. They are a great source of vitamin C, potassium, and manganese, and also provide fiber, thiamine, vitamin B6, calcium, magnesium, and phosphorus.
I had just gotten a spiralizer and tried a recipe no one in my family liked. I ended up eating what seemed like a lot of rutabaga noodles. I was glad I’d chosen a smaller rutabaga.
However, now…well, now I pick 2 big ones when I go to the store. Why? Well, I found a recipe that really works for my family. Everyone loves it, and there are rarely leftovers. I thought I’d share it if, you too are looking for more healthy ways to eat and more root vegetables in your diet.
What Does a Rutabaga Taste Like?
Well, honestly, I love them in any form. They remind me of the kohlrabies my mom and I grew in our gardens every year. They have a spunky, indescribable cabagey flavor. We used to mix those in with fried potatoes, which was good, but I preferred them raw.
In this recipe, though, the spunk is cooked out. They are simply a tasteful, almost like potato but not quite as bland, kind of treat. I don’t really taste the cabbage-like flavor at all cooked this way.
Very Simple 4 Ingredient Recipe
All you really have to do is
- Peel the rutabaga(s):
- Brown the butter
3. Chop the rutabagas and toss with the butter and salt
4. Bake them, add the parsley when you pull them out, and serve.
Roasted Rutabaga in Browned Butter
- 1-2 Large Rutabagas
- 4 Tablespoons butter per rutabaga
- Fresh Parsley
- Heat oven to 400º F. Peel rutabaga and cut into 1/2 inch cubes.
- Heat the butter over medium to low heat for 5 minutes. The the butter will smell toasty and turn slightly brown and frothy.
- Toss the rutabaga in the butter. Spread into an even layer on a cooking sheet or stone. Sprinkle liberally with salt.
- Roast for 40-60 minutes, or until nicely browned. Remove, toss with parsley, serve, and enjoy!
Note, my recipe is an adaptation of this one.
I love sharing recipes our family enjoys. Why? Well, if you like them to, then it’s a win/win. We all get to enjoy them. (Plus, I’m happy to help you avoid all my recipe flops with rutabagas and other things).
This blog is all about helping you redeem your time for the people, projects, and activities that matter most to you. Great recipes give you something to enjoy with those you love and save you time for other, more important things.
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