Many people grew up associating this large root veggie with an off-putting bitter taste. Since being re-introduced to them over the years, my impressions have taken a 360. If the rutabaga is an off-putting vegetable for you, I hope you’ll also consider giving it a try. Boiling it until crisp tender can produce a nice potato alternative as well (a Fellow Springdellian mentioned boiling it in broth rather than water, a great idea!)
Rutabaga-
Rutabagas are a root vegetable. They are often compared to a turnip but are sweeter in flavor and not as peppery as a turnip.
Peel the rutabaga and cut it into pieces, removing the core if it has turned brownish. You can slice them thinly and use them in salads, boil, steam, puree, and roast.
Refrigerate in a plastic bag for up to 3 weeks. Wash before cooking.
Potassium, vitamin C, fiber
This yummy and substantial side dish could easily be transformed into a main course with a little extra protein, whether it be meat, a poached egg, tofu, or a hearty bean and corn combo. One need not fear the rutabaga!
