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Tuesday, January 19, 2010

Rutabaga and Turnip Treat

easy recipe flavorful rutabaga turnip roasted winter vegetables

Winter Vegetables. The term didn't mean much to me when I was growing up as we barely had a proper winter season. But, Seasonal Vegetables, now, there was a term I was familiar with. Seasonal Vegetables & Fruits. One could tell the month by just looking at the produce in the local market in those days.

Nowadays, of course, we get every thing year round. It takes away the longing, the waiting, the savoring-till-next-year...

This Rutabaga & Turnip Treat is just a fancy term for a simple way of presenting a few of the wonderful vegetables like Turnips and Rutabagas, combined with some favorites like Carrots, Chinese Long Green Beans, cooked in a light broth and a few fresh herbs.

Hot off the oven, this makes a wholesome and delicious winter night meal. Leftovers? Just purée it and make a soup, adding other flavors/spices if desired.

For some reason, I only make this a couple of times each winter. Each time with slight variations in herbs and seasonings and maybe the combination of vegetables. Sometimes, I reduce the amount of broth and finish off under the broiler. The flavors in the combination of these vegetables is quite magical for me.

The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining.

It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.
--Vegetarians in Paradise
rutabaga turnip roasted winter vegetables
(Rutabaga is the larger one)

1 large rutabaga, cut into chunks
1 turnip, cut into chunks
15-20 Chinese Long Green Beans, cut into 2 or 3 inch sticks
3 or 4 carrots, cut into chunks
1 medium red onion, cut into chunks
2 or 3 sticks of celery, cut into chunks
1 14oz can of low sodium broth
optional herbs and spices: fresh rosemary, onion powder, garlic powder, red pepper flakes

  1. Pre-heat the oven to 420°F
  2. In a shallow roasting pan, arrange the vegetables in a single layer
  3. Mix the herbs and spices with the broth and pour over the vegetable, and cover with aluminum foil
  4. Bake in the 420°F oven for about 30-35 minutes; remove the foil, stir a bit and bake uncovered for another 10-15 minutes till vegetables are cooked yet firm, not mushy

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  • At 11:19 AM, Anonymous ruchikacooks said…

    Mixed veggies look very colorful. Now a days I am using turnip instead of beetroot to make a kari.

  • At 2:03 PM, Blogger Sheela said…

    Thanks, Ruchika. Glad you enjoy turnips too :)

    The original inspiration for this was of course my mom's Avial, but didn't want coconut or yogurt, so went with a light broth :)

    Beets are great, I love them! Just that they overpower the others in combos, imo...

  • At 6:01 PM, Blogger Cynthia said…

    Happy New Year to you and the family!

  • At 9:41 AM, Blogger Sheela said…

    Thank You, Cynthia!! How very sweet of you to have us in your thoughts! Very Best to you as well in 2010!


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