Join Date: Jun 2002
Location: here, there & everywhere
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Mmmm....rutabega. My mom said her only craving during pregnancy with me was rutabega.
Yummy, yummy rutabega.
Here's like the best dish in the entire world, the one that makes everyone I serve it to think I am the Queen of Cooking.
Take a bunch of various root vegetables: RUTABEGA, carrot (as oceanbaby said) turnip, potato, sweet potato, turnips and beets (or any combination thereof) peel and dice into bite size cubes. Peeled winter squash and mushrooms are good additions too. peel a big handful of garlic, slice a red onion or two (or yellow) into chunks and then toss it all in a big bowl with a couple-three glugs of extra virgin olive oil, a glug of balsamic vinegar, salt/pepper and dried savory herb of your choice (rosemary or thyme are my faves). You want all the goodies well coated but not dripping with the marinade.
Crank the oven up to 400 or so, spread the veggies in a rimmed baking sheet (i used half sheet pans, aka jelly roll pans). It can be helpful to line them with parchment paper; otherwise you'll be applying elbow grease when it comes to washing them. Roast about a half hour, forty minutes, tossing them every so often. They'll be fork tender when done, some of them kinda browned.
You'll be amazed at how good these nerdy vegetables can taste.
My mom sometimes boils a turnip or rutabega with the spuds when making mashed potatoes- it's pretty good. (my secret ingrediant is to boil a few garlic cloves along with it all and mash them too)
I love CSA boxes!