What is a Rutabaga you ask? This humble vegetable is sweeter than turnips, easier to peel than butternut squash, and with half the calories of potatoes. Rutabaga is the unsung hero of winter root crops, and you should get to know it better. Here we offer a very simple but delicious preparation.
Serves 4
Recipe adapted from http://www.food52.com/
Ingredients
- 1 large rutabaga, about 1 1/2 pounds
- 4 tablespoons unsalted butter
- Flaky salt and freshly ground black pepper
- Juice of 1/2 lemon
- 2 tablespoons finely chopped parsley or chives
Method
- Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.
- Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
- Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.