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Wednesday, February 5, 2014

Roasted Rutabaga

Ok, let's start this Roasted Rutabaga post with the moral of the story... Always Follow Your Instincts! Deep down in my pudgy little heart I knew I should have stirred this half way through (Ina would have), but the recipe didn't call for it, so I set my timer for 40 minutes and went about my day. Yep, they got a little too dark, but they were still tasty! I usually steam rutabaga and give it a light mash with butter, S&P so this was a  nice change. Don't forget to add the vinegar and a little extra sprinkle of salt before serving is a nice touch too.
Tip: This parsley is from the boys garden last summer, don't hesitate to freeze left over parsley for use later. Squeeze it and roll it up in plastic wrap removing as much air as you can (I wrapped it in a plastic sandwich bag too). Then just cut off what you need, it's not the same as fresh, but good to have in a pinch or should I say-when you need a pinch:@)

Roasted Rutabaga-from Food Network
~Toss one large peeled and cubed rutabaga with 3 Tblsp olive oil, S&P on baking sheet.
~Roast at 425 degrees until golden and soft, approximately 40 minutes. I suggest stirring at 20 minutes.
~Toss with 1/2 tsp apple cider vinegar and chopped parsley.

Don't burn your veggies and have a happy day!

19 comments:

  1. When my husband burns something, he always says I was making them crunchy. Works for me, I like crunchy. The only one that doesn't like crunchy is the camera :)
    Sam

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  2. Wow, looks delicious even before breakfast! Thanks for sharing, it's one I'll try soon!

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  3. I really shouldn't check blogs before I run off to work. Now I am hungry. This looks really good. I will no require more than just oatmeal when I get to work this morning!

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  4. Hi Lynn, I have never eaten rutabaga! I do like my veggies oven roasted. When I roast butternut squash it comes out with lots of yummy dark bits :)

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  5. Don't you love that you can roast most any vegetable, and it tastes good even if you don't stir it!

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  6. I haven't ever eaten rutabaga either! But I love love love roasted vegetables, so I bet I'd like it! Thanks for the parsley tip too, that dried green stuff in a jar is worthless in my book!
    Jenna

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  7. hmmm. not sure i'd like rutabaga.

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  8. I am the kind of girl who would be picking the crusty, overdone ones and eating them first! I haven't had rutabaga since I was a child and it was way too strong for me then, but I also didn't like mushrooms or asparagus then either, so guess it is time to give it another try!

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  9. Looks good to me...I'm the same as Jacqueline!
    I put the last of my parsley into ice cube trays, added water & froze it. Still haven't used it in anything...I keep forgetting. I like YOUR way much better!! Thanks for telling us about it. I learn SO much from you, Lynn! :-)

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  10. I never cook with rutabagas. I thought it was something someone make up to rhyme with an old fashioned car. Now you've got me inspired :)

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  11. Not sure if I could get Bill to eat a rutabaga, but I'd definitely eat his share!

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  12. I love rutabaga but they are do danged hard to peel and cut up. DH doesn't care for them. Wonder if he'd eat it fixed this way?

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  13. I have never had rutabaga! Does it taste like a turnip? I guess I won't know until I try. I have discovered that most vegetables taste even yummier roasted.

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  14. Lynn, These look so yummy to me! I love the almost-burned parts best--the crunchier the better! And I love roasted veggies too, so this recipe is good for me and I don't think I will stir! I hope you have power down there after this latest ice storm. Linda

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  15. Apple cider vinegar. Now there's an idea!

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  16. I love having frozen herbs ready to go for recipes like this. I want to go out a get some rutabaga now! I love those browned sides :)

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  17. I've never had a rutabaga- maybe I should start a list like yours! :) It looks good!

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  18. My husband likes rutabaga and I have never cooked it. You have inspired me to cook some. Roasting is my kind of cooking.

    So sorry you have had such a brutal winter. Having lived in Alaska I can sympathize with how it drags on.

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