As the seasons change, so do the fruits and vegetables that are in season. We have a blast experimenting with new foods and spices, so we are always looking for something in season that we haven’t tried. One of our favorite fall finds is Rutabaga. It is a root vegetable that is a cross between turnips and cabbage and is an excellent source of Vitamins A and C.
When choosing Rutabaga, look for ones with smooth, thick skin. They should be yellow to tan in color and should feel heavy for their size. They can be stored in a cool, dry place for a month, and sometimes a little longer.
Rutabaga goes great with strong meats, such as lamb or game. It also adds an interesting twist when mashed and added to mashed potatoes. We like to cut them up and roast them in the oven with a little bit of salt, pepper and olive oil or to make a puree that we eat alongside chicken or fish.
To make the puree:
Ingredients:
- 4 large celery root
- 2 large rutabaga
- 4 pears, peeled and cored
- ½ cup grapeseed oil
- 2 tbsp honey
- 4 tbsp lemon juice
- salt and pepper to taste
- 4 tbsp chopped parsley
Preparation:
- Boil and simmer rutabaga and celery root for 20 minutes.
- Add cored pears and simmer for 5 more minutes.
- Drain and and place them all in a food processor with all the remaining ingredients except the parsley. Puree until smooth
- Fold in the parsley
Have you ever tried rutabaga? Do you have a favorite recipe?