I confess I'd never tried a rutabagas
before last year, when we got some in our weekly "farm box". They are really good! They are a root vegetable with a bit of a "bite" - just a bit spicy. And they have less than a third of the carbs and less than half the calories of potatoes, plus a bigger hit of vitamins and minerals. This technique can be used with any root vegetable. See: Carb Counts in Root Vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- Olive Oil
- Salt, garlic powder, and paprika
Preheat oven to 425 F.
1) Peel rutabagas with a paring knife and slice in 1/4" rounds. If you like, you can do them in strips - they will cook a little faster, but you have to watch them carefully or they'll burn.
2) Smear with oil and a little salt and put them on a nonstick baking sheet.
3) Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika. I like to add kosher salt at the end as well.
1 cup raw sliced rutabaga has about 7 grams effective carbohydrate
plus 3.5 grams of fiber and 50 calories (plus oil).