RUTABAGA! Butter yellow on the inside and full of flavor, these brassica roots pack a nutritional punch. They are high in vitamin C, vitamin E, as well as potassium! And they don't lack in the flavor department. I think they are climbing up the ladder onto the platform with cabbage as my favorite vegetable.
Rutabaga Hasselback (you can also mash them, roast them, and put them in soups.)
Ingredients:
Rutabaga Hasselback (you can also mash them, roast them, and put them in soups.)
Ingredients:
- Rutabaga washed with root ends sliced so they sit flat- you can select as many as you want for this recipe. One or two rutabagas per person is a good idea.
- Oil or butter
- Garlic
- Salt and pepper
- Preheat oven to 425 F
- Slice rutabaga 3/4 of the way through, being careful not to go all the way through.
- Mince garlic and sprinkle into the slices of the rutabaga
- Drizzle the rutabagas with olive oil, being sure to coat the outside as well, and season with salt and pepper
- Place on baking sheet and bake for about 40 minutes until the rutabagas are tender and the the edges crispy.
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