Before last week I had never eaten a rutabaga in my entire life, or a parsnip. A rutabaga looks like a cross between a turnip, a potato and a beet. Mine was more white than this one. And you have to peel off the waxy outside.
And a parsnip looks exactly like a white carrot.
We love sweet potatoes (even the boys love them). So last week I decided to roast them all up together.
Its easy... just buy a large sweet potato, large rutabaga, a couple of parsnips and some baby carrots. Cut them all into 1 inch chunks. Cut up some sweet onion for good measure... you can never go wrong by adding onion. If you want to get fancy, add some fresh sprigs of rosemary. But if you don't have any, don't worry. Put them all in a ziploc, add a couple TBSP of olive oil. Toss them til coated. Spread out on sprayed foiled cookie sheet. Add salt and pepper, and roast at 400 degrees for 20 minutes. Stir them up so bottoms don't burn, roast for another 15 or so til fork tender.
I have to admit, I didn't really like the parsnips. But the rutabagas surprised me... kind of a cabbage potato sort of flavor, with a sweet tang to them. And the whole pan full veggies cost less than $5.
1 comment:
They look GREAT Michelle! I remember parsnips, rutabagas and turnips from childhood and we've gotten away from eating them. Interesting flavors that don't always appeal to a kid but with practice and genuine hunger, they can like 'em.
I remember them being pureed and served with butter. Yum!
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