Many people grew up associating this large root veggie with an off-putting bitter taste. Since being re-introduced to them over the years, my impressions have taken a 360. If the rutabaga is an off-putting vegetable for you, I hope you’ll also consider giving it a try. Boiling it until crisp tender can produce a nice potato alternative as well (a Fellow Springdellian mentioned boiling it in broth rather than water, a great idea!)
Rutabaga-
Rutabagas are a root vegetable. They are often compared to a turnip but are sweeter in flavor and not as peppery as a turnip.
Peel the rutabaga and cut it into pieces, removing the core if it has turned brownish. You can slice them thinly and use them in salads, boil, steam, puree, and roast.
Refrigerate in a plastic bag for up to 3 weeks. Wash before cooking.
Potassium, vitamin C, fiber
Locally sourced beef bones make for a great broth, which in turn makes for a great stew! Carrot and/or rutabaga can be used in this dish. This is a great one for using some of your fall celery and summer parsley as well. Try it with gluten-free potato squash dumplings, or the traditional kind. Allow yourself time for this one, you’re slow cooker will do the work but if you’re patient, it’ll be worth it!
This flavorful side dish is a great way to enjoy rutabagas. Feel free to check out the meat loaf recipe included in this post as well!
You’ll see that this adaptation of lamb stew works for leftover as well as fresh lamb.
