If you’ve never had rutabagas, here’s a great way to try them. Ginger-roasted pears add sweetness and a touch of spice—the perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish. 1 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes 1/2 tablespoons extra-virgin … More Ginger-roasted pears and rutabaga
Serves 4 · 2 Tbs. olive oil · 4 to 6 small shallots, peeled and halved · 8 oz. baby carrots · 1 lb. small new potatoes, well scrubbed and cut in half if larger than 1 ½ inches · 2 turnips or 1 small rutabaga, peeled and cut into 1-inch pieces · 2 cloves … More Hearty Winter Vegetable Stew
Past CSA members are likely already familiar with this taste extravaganza, but I figure I’d just make sure we’re all well acquainted with this dish. Nathaniel and I make some version of this about 3 times a week and can’t really remember life before we discovered roasted roots. If you enjoy it half as much … More Roasted Root Vegetables
No need to worry about specific blend—you can use more potatoes than rutabaga, and even include some turnips in the mix. Rutabegas aren’t as starchy as potatoes, and may not need as much milk, cream or cooking water. 1/2 lb potatoes 1 1/2 lb rutabegas or mixed rutabaga and turnips Salt and freshly ground pepper … More Rutabega and Potato Puree
Rutabega Oil Salt Garlic and/or paprika (optional) Heat oven to 425. Cut Rutabega into fry-like strips. Rub with oil and salt. Put on oiled cooking sheet and cook for 12-15 minutes (turn twice). Top with a bit of garlic salt or paprika if you’d like.