Today, I tried another new vegetable, courtesy of Imperfect Produce: The rutabaga.
Surprisingly, given that the rutabaga is, apparently, a cross between cabbage and a turnip, and I avoid turnips as 'though they are THE PLAGUE, I rather liked the rutabagas I cooked tonight, so I thought I would share the recipe here. Because I had only two rutabagas, and 5 ~ or, let's be honest, 4 ~ people to feed ~ I cubed and roasted them with some organic rainbow carrots (which are really cool, and will make your dinner beautiful). I got mine at Trader Joe's.
This is a very simple dish, and you could probably make it with any root vegetable. I am sure parsnips, which we also recently discovered, would work well here, and potatoes would have been a nice addition, too. Play around with it, and see what you think.
You will need:
any other root vegetables you want to add
salt & pepper to taste
1-2 TBS olive oil
1/2-1 TBS dried parsley flakes (more if using fresh (always better)
1/2-1tsp balsamic or apple cider vinegar
Here's what you do:
Preheat oven to 425℉
Peel and cube your rutabaga. I cut mine about 3/4", I think.
Here is one method I find it easy to do a kind of variation of this, in which I slice off the root end first, instead of slicing through it.
Scrub your carrots. I used 3 of the red/purplish ones, 2 yellow and 2 orange carrots. You can peel them if you prefer. I did not.
Cut each carrot in to about 3-4 pieces, then cut each of those pieces lengthwise. You can cut them any way you like, really. I just thought they looked nice this way. You want them to be fairly substantial in size, so they don't cook too quickly.
Toss all vegetables with the olive oil and sprinkle lightly with salt & pepper, then transfer to a shallow baking dish and cover with foil.
Cook for 30-40 minutes, until vegetables are tender. Remove from oven, remove foil and let stand for a minute or two, then sprinkle with parsley, drizzle with vinegar, toss lightly and serve immediately.