Let's talk about Rutabagas!

Let's talk about root vegetables. Many of us are familiar with Russet potatoes, sweet potatoes and carrots. Have you ever tasted rutabagas or roasted beets? Growing up, these vegetables were on our dinner table quite a bit but I just d

id not like them until recently. My palate has matured and I enjoy them now!

Did you know that rutabagas are a cross between wild cabbage and turnips? They are good for you too! One cup of rutabaga contains almost 50% of your daily value of vitamin C. They’re also rich in fiber, vitamin B6, potassium, and magnesium and they are low in calories. When cooked properly, they have a slightly sweet flavor that pairs well with roasted chicken or baked fish. Have I convinced you to try them yet?

In my family, rutabagas are usually prepared with salt pork or ham hocks. This recipe is a simpler and healthier version that does not compromise the flavor of this amazing veggie.

Latrell’s Simple and Tasty Rutabagas

Serves 4

Ingredients

3 medium rutabagas

¼ cup of butter or margarine

Salt to taste

Peel the rutabaga and place in a bowl of water. Chop them into 1 inch cubes. Place in a saucepan and cover with water, butter. Lightly simmer until tender. Add salt if needed. Pour off any liquid then serve hot! Pairs well with other vegetables, chicken, fish or beef. Enjoy!

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