Herb-Roasted Rutabagas

The rutabaga is a mutant; it has 38 chromosomes while other turnips have 20. Some say it’s a cross between a cabbage and a turnip that originated in Bohemia in the seventeenth century, but where the hell they came up with that goes largely unexplained by any account. Rutabagas are milder and sweeter than other turnips, and you’ll find them in the supermarket coated in wax to keep them from drying out, which they do more readily than other root vegetables. This simple recipe is a wonderful alternative to the usual mashed “swedes” with enough butter to gag Paula you’ll find on a lot of cool-weather tables.

One large rutabaga, peeled and cubed into more or less bite-sized pieces, will serve four people easily. Coat the pieces in oil, sprinkle with salt, pepper and granulated garlic, and bake them at 350 tossing or turning occasionally to brown evenly. When they’re just tender through, dust with dried herbs—sage, rosemary, marjoram, basil, rosemary or a combination—and continue cooking until done through. These are even more delicious the day after.

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