Eat your vegetables

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Eat Your Vegetables for Jan. 29, 2009Winter root veggies offer variety of flavorBy CORINNE COOKAdvocate Food writerPublished: Jan 29, 2009Alison McGehee picked up turnips and rutabagas to try baking forsupper. She said her family likes vegetables, but she wanted tointroduce them to some of the winter root vegetables. She had nevercooked rutabagas before and came up with her own recipe.The rutabaga is a cross between a turnip and cabbage. Some people callthem "Swedes or Swedish turnips." The yellow flesh is firm but sweeterthan a turnip. McGehee and I both bought medium-size turnips andrutabagas. The rutabagas were coated with a waxy coating which peelsoff when paring the vegetable. I have seen rutabagas the size ofgrapefruit. I do not know if the texture of the big ones is differentfrom the smaller sizes.Roasted Turnips and RutabagasFrom Alison McGeheeServes 6.3 medium turnips2 or 3 medium rutabagasOlive oilMrs. DashFresh black pepperTarragon vinegar1. Peel turnips and rutabagas. Cut into large dice.2. Place in microwave-safe bowl with about 1 inch of water in thebottom. Cover with plastic wrap. Microwave for about 3-5 minutes oruntil almost tender. Drain.3. Preheat oven to 400 degrees. Place drained vegetables on shallowbaking pan. Sprinkle lightly with olive oil, Mrs. Dash, freshly groundblack pepper and a splash of tarragon vinegar. Toss to coat anddistribute seasoning.4. Bake until lightly browned and tender. Put in serving bowl and adda little olive oil and vinegar, if desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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