Roasted Rutabaga

We are always on the search for a variety of recipes to share. Studies show that we derive greater nutritional benefit from eating a variety of healthy foods vs. sticking with the same foods over and over which can lead to unbalanced diets and nutritional deficiencies. So this week we are living on the edge by bringing rutabaga to the table!

The word "rutabaga" comes from the Swedish "rotabagge." "Rota" means "root." The vegetable is often called Swedish turnip. The rutabaga is a member of the Brassica genus, the same family as cabbage, kale, cauliflower, Brussels sprouts, collards, broccoli and turnips. A great source of fiber, carbohydrates and vitamin C.

Read more: http://www.livestrong.com/article/298749-rutabaga-nutritional-values/#ixzz29Tsq

Rich Landau, chef/owner: " It’s starchy, it’s fruity, and it’s nutty. Here, we roast it slightly, just until it softens and takes on this beautiful, silky texture. The sweet nuttiness of the pistachios really complements it."

Vedge Restaurant in Philadelphia        

 Ingredients:

2 pounds rutabaga

1 large onion

¼ cup olive oil

1 tablespoon sherry vinegar

1 teaspoon salt

1 teaspoon pepper

1 cup crushed roasted pistachios

Directions:

1. Peel rutabaga and slice thinly using a mandoline. Slice onion into thin rings.

2. Toss rutabaga and onion with oil, vinegar, salt, and pepper. Roast on a baking sheet in a 400-degree oven until tender, 9–12 minutes. Cool, then sprinkle with pistachios.