It’s been a while since I tried a new veggie! I saw these on sale at the store, so I decided to pick them up. Rutabaga – which is a member of the cabbage family. I like root vegetables in general and also the cabbage family (hello broccoli!), so this was a good choice.
Already cut into pieces – for the lazy girl 😀 Makes it less scary, too.
However, I could probably have done a better job of cutting them evenly.
I tend to do best with roasting veggies when trying something new, so that is what I did here. I set the oven to 400, then did some oil, salt and pepper on these.
Roasted for about 40 minutes, turning once.
They got that yummy golden crust on them (my favorite part of roasting).
The verdict? These were pretty good. They have that mild cabbage flavor kind of like cauliflower, but the texture almost of a soft potato.
Roasting was a good choice for this veggie. While I wouldn’t say I loved it, I now would not turn my nose up if this was in a dish at a restaurant. I think making a mix of mashed potatoes and rutabaga would be a good side dish, too.
Nutritionally, rutabaga has about half the calories of a potato with approximately 50 calories per 5 ounces. It also has lots of vitamin C, calcium and iron!