Roasted Rutabaga

Roasted Rutabaga

PREHEAT OVEN TO 450*F
TOTAL TIME: 50 MINUTES
SERVINGS: 4

Recipe courtesy of The Kitchn

Recipe courtesy of The Kitchn

INGREDIENTS

  • 1 large fresh rutabaga, about 1 1/2 pounds
  • 4 tablespoons unsalted butter
  • Flaky salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped parsley

DIRECTIONS

  • Heat the oven to 450*F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.
  • Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
  • Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.
  • Enjoy!

Scalloped Rutabagas

Scalloped Rutabagas

PREHEAT OVEN TO 400*F
TOTAL TIME: 1 HOUR, 15 MINUTES
SERVINGS: 6

Recipe courtesy of Mother Earth News

Recipe courtesy of Mother Earth News

INGREDIENTS

  • 2 pounds fresh rutabagas, peeled and sliced
  • 1 bunch fresh Italian parsley
  • 2 tablespoons vegetable margarine
  • 1 jalapeno pepper
  • 2 shallots, thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup vegetable broth
  • 1 cup multigrain milk
  • Sea salt and pepper
  • 1/4 cup grated veggie Parmesan

DIRECTIONS

  • Cook the rutabagas in salted, boiling water for 5 minutes; remove and pat dry. Cook parsley in the same water for 5 minutes; drain.
  • Melt the margarine in a skillet, add the pepper, shallots, and garlic and saute for 10 minutes. Add the broth and cook until reduced in half. Add the milk and simmer 8 minutes, again reducing the sauce. Stir in the parsley, season with salt and pepper, and cook for about 4 minutes to thicken.
  • Preheat the oven to 400*F. Grease a 6 x 12-inch baking dish. Arrange half the rutabagas in dish and season with salt and pepper. Layer half the parsley sauce over the rutabagas and repeat the layers. Sprinkle the veggie Parmesan cheese over the final layer, then cover with aluminum foil and bake for 50 minutes or until bubbly.
  • Serve warm and enjoy!
Notes: This recipe is vegan-friendly. You may substitute the vegetable broth for chicken broth and multigrain milk for skim milk, if you prefer a non-vegan diet.