The rutabaga is a root vegetable that looks like a turnip. It is very nutritious and high in beta carotene. It has a slight sweetness and flavor of a turnip. They are available year round but many people do not know about this odd veggie. It makes a great Thanksgiving side dish when cooked and mashed with salt. You can add a little bit of milk and butter if you choose to make it creamy and rich. They can be eaten raw, chopped, or grated in salads. Rutabagas can also be roasted, boiled, steamed, or mashed. You can kick up your mashed potatoes by adding them into the mash. My daughter loves them and I have been buying them regularly for her. They are high in potassium, calcium and vitamin A and C, so let’s root for rutabagas!
1 butternut squash, peeled and diced
2 rutabaga, peeled and cut into bite sized pieces
1/4 cup extra virgin olive oil
Sea salt and pepper
1. Preheat an oven to 400 degrees F
2. Mix the butternut squash and rutabagas in a bowl with olive oil, salt and pepper and coat.
3. Roast about 45 minutes. Stir and turn the veggies once.