Roasting brings out the naturally sweet flavor of the rutabaga, and it is a super easy way to cook the vegetable.
My family always called rutabagas turnips, but they different vegetables. They're both members of the cabbage family, but the rutabaga is thought to be a hybrid of the turnip and the cabbage. Rutabagas are also known as yellow turnips or swedes. Rutabagas are noticeably sweeter than turnips and they are usually larger.
This is a simple recipe and a real treat for any rutabaga lover. A y-peeler or sharp vegetable peeler will easily peel the tough, waxy skin of the rutabaga, and use a large, sharp knife to cut the hard vegetable into chunks or smaller pieces.
- 1 or 2 rutabagas, about 1 1/2 to 2 pounds total weight
- 3 tablespoons olive oil
- salt and freshly ground black pepper
- 1/4 to 1/2 teaspoon freshly ground nutmeg, optional
- 1 tablespoon fresh chopped parsley, optional
- Heat the oven to 425 F.
- Line a large rimmed baking sheet with foil.
- Peel the rutabaga(s) and cut them into 1-inch pieces.
- In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.
- Arrange the rutabaga in a single layer on the prepared baking sheet.
- Bake for about 40 to 50 minutes, until tender and lightly browned.
- Toss with fresh chopped parsley, if desired.
- Freeze roasted cooled rutabagas and other root vegetables in a single layer on a baking sheet until solid. Pack frozen root vegetables into small individual portion containers or freezer bags. Reheat them or use them in soups or stews.
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