Rutabagas are one of those unfortunate vegetables that suffer a bad reputation because they are often kept until they are old and bitter. Yes, they do store well. But they taste so much better when eaten soon after they are harvested. So if you think you do not like rutabagas, try this recipe in the fall with a freshly harvested root and you may find yourself appreciating this mild-flavored turnip.
SERVES 4
INGREDIENTS:
- 2 medium-size rutabagas, peeled and cut into 1-inch cubes
- 2 tablespoons canola oil
- Salt
- 1¼ cup pure maple syrup
- 2 tablespoons butter, melted
- Pinch of nutmeg
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the rutabagas, oil, and salt to taste. Toss to coat. Arrange in a single layer in the pan.
- Roast for about 25 minutes, until the rutabagas are tender, stirring or shaking the pan occasionally for even cooking.
- Meanwhile, in a small bowl, combine the maple syrup, butter, and nutmeg. Pour over the rutabagas. Roast for another 10 to 15 minutes, until the rutabagas are well browned and tender.
- Serve hot.
VARIATION:
MAPLE-GLAZED TURNIPS:
- In late spring or early summer, when turnips are freshly harvested, substitute 6 to 8 medium-size turnips for the rutabagas. Reduce the roasting time to 15 minutes in step 3.
