In my quest to eat seasonally and healthy I have been venturing in to the murky waters of root vegetables. Squash is not strange... we all eat that during Thanksgiving... but celery root and now rutabaga... such a name,... it's origin is Swiss meaning "root ram" it is basically a yellow turnip.
So, if you like a slightly bitter, woody vegetable especially to off set the sweetness of carrots or beets this is a great vegetable for you to incorporate into your winter diet. Rutabagas are high in fiber and a great source of vitamin C and contain iron and calcium too.
I made Mario Baltali's recipe Sautéed Rutabagas with Chiles, Mint, and Maple from his seasonally guiding cookbook: Simple Family Meals: From My Home to Yours.
The Maple syrup in this recipe really balanced the bitter woodiness of the rutabaga and the chiles add a nice heat...the mint was a really interesting, light surprise...
|Sautéed Rutabagas with Chiles, Mint, and Maple|
Here are some other recipes for rutabaga that you might like to try:
|Sautéed Mushroom & Rutabaga Soup|
Weekly Menu Plan:
Sunday: Langousta in Seafood Risotto
Meatless Monday: White Eggplant, Black-eyed Peas, Roasted Beets and Potatoes
Tuesday: Bacon Scallion Yellow Lentil Soup with Rustic Bread
Wednesday: Chicken Diable with Mashed Potatoes
Thursday: Black Bean Enchiladas with Salad
Friday: Fish Sticks, Green Beans, and Corn
Saturday: Chickpea Pasta with Almonds & Parmesan