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Tuesday, December 27, 2011

introducing the Rutabega..

Was brought home some Rutabegas... (always think of a an old beat up car when I hear that word not sure exactly why and not curious enough to figure that out, either.)  Anyway, I am the girl who always gets the checkout clerk grabbing for the produce code book.. there are few vegetables in the store that don't frequent my cart.  But these.. this is a first. Not common around our house growing up.  They look kinda like a turnip so I thought oven roasting would be best for a 1st try.  
Tossed them with the usual olive oil and sprinkled on some garlic, onion powder and seasonings and turned them into oven fries.  And you know what?... pretty good.  Would actually make them again.  Scarlett ate those on her plate and they were a nice alternative side dish from potatoes or another starch.  
Rich in beta carotene, part of the cruciferous family of vegetables.. What does this matter, you ask?  Cruciferous vegetables have excellent cancer fighting properties. Research suggests that these cruciferous vegetables contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies to break down potential carcinogens. They work by preventing the transformation of normal healthy cells into cancerous cells. Woot-woot!
And what I recently learned, Rutabegas are actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. I think next time, I will cut into cubes, roasted and then mix with some beets, potatoes and carrots... and simply season with salt and pepper.  They have a nice flavor that doesn't need to be masked.  But for a 1st try.. this oven fry rutabega recipe is great. Start here introducing yourself to another kid-friendly, yummy, super food!And, yes.. go ahead and serve them with ketchup.

Rutabega Oven Fries

  2 rutabegas, peeled and cut into fry size
  1 clove garlic, chopped
  2T. olive oil

In a small bowl mix together..
  1T. cornmeal
  2t. paprika
  1t. sea salt
  1/2t. fresh cracked black pepper
  2-3 T. Parmesan Reggiano grated cheese

In a large bowl toss fry-size rutabegas with chopped garlic and olive oil.  Sprinkle over spice mixture and toss til coated.  Place in a single layer on a baking sheet lined with foil and sprayed with a cooking spray.  Bake for 25 minutes, turning once with a spatula. (fork tender and outside is crispy-ish)

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