Cooking with Rutabaga

Have you ever had a real rutabaga? Not the kind you buy that is as hard as a rock and has a thick coating of wax all over it. A real, organic, sweet tasting, soft, delicious rutabaga? The first time I ate an organic one is truly the first time I ever really ate a rutabaga. Originally called a swede, (from its origin), rutabaga is truly a perfect winter hard root vegetable. They should be yellowish in color with a purple top, similar to a turnip. Try and find them smaller is size, they are sweeter tasting.

Being in the cabbage family, which is known for their anticarcinogenic properties, rutabaga are exceptionally high in these nutrients. Very good for general detoxification, they also can dissolve phlegm and strengthen the blood. Also known for strengthening digestion, detoxifying the liver, and nurturing the spleen, pancreas and stomach. When using rutabaga in a recipe remember to cut them smaller than your other vegetables because they tend to be harder and take longer to cook.

 

Roasted Rutabaga and Vegetables

1 onion (cut in chunks)
2 rutabagas (cut in small squares)
1 carrot (cut in chunks)
2 cups diakon (cut in chunks)
4 cups butternut squash (cut in chunks)
5 garlic cloves (minced)
4 T. olive oil
2 tsp. sea salt
4 T. water

Place all vegetables in a large bowl. Mix in the olive oil, sea salt and water. Pour vegetables in a large casserole dish or cookie sheet. Bake at 400° for one hour, stirring the vegetables every 15 minutes.

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