My favorite way of fixing rutabagas is chopping in the food processor with an apple, then

M

marsha-tbay

Well-known member
cooking in some water until they are tender. At the point they are becoming tender and there is barely any water left, I add just maple syrup and some cinnamon. At this point the rutabagas and apples are likely still rather choppy...I drain them and put them in the food processor and whirl til they're chopped up much smaller and well blended.

 
I've decided that roasting is a great way to cook them.

Peel and cube the rutabaga, about 1" chunks.
Toss with olive oil, salt & pepper and whatever herbs you like. I use minced garlic and rosemary most of time.
Roast at about 400 degrees for 30 minutes, stirring them around halfway, to brown more evenly, until well carmelized and tender. You won't believe how sweet and flavorful this root can be!

 
My favorite with rutabagas and more is this--

Roasted root vegetable salad
think is from Cooking Light?
12 or so peeled shallots
1# small turnips scrubbed and quartered
1# rutabagas peeled and cut in chunks
1# carrots peeled and cut in chunks
2# small beets-pretty with different colors!
peeled and quartered
2 medium red onions peeled and cut in 2" pieces

Preheat oven to 400

Toss all vegies in a big roasting pan with 3 Tabls olive or vegetable oil. Salt and pepper to taste. Cook red beets in a small seperate pan.
Roast for about 55 min. till tender, tossing several times.
Put vegies in a big bowl.
Mix: 3 Tabls. olive or hazelnut oil
3 Tabls. Cider vinegar
Toss with veggies and adjust salt and pepper.
Sprinkle with 3/4 cup chopped, toasted hazelnuts.
serve warm or room temp
serves about 12
I have tweaked this using balsamic vinegar instead of cider, added thyme to dressing.

 
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