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Dinner Tonight: Rutabaga and Parsnips
Posted on by Paula Gallagher
When I opened my organic bin this week, I wasn’t really sure what to make of some of the contents, particularly the rutabaga. Round and purple, this root vegetable had me stumped. What do I do with this? After some thought, I decided to treat it like a potato or a carrot... or a parsnip. Parsnips look like creamy white carrots and as I found out, paired well with the rutabaga.
Both rutabagas and parsnips are chock full of fiber. Parsnips are also a great source of folate and potassium, which are important for cardiovascular health. Rutabagas also offer calcium and vitamin B6 (needed for optimal nervous system health).
Rutabaga and Parsnip with Maple Syrup
- 1 peeled rutabaga, cut into chunks (the smaller the chunks, the quicker they will cook)
- 3 peeled parsnips, cut into chunks
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried rosemary (or use fresh if you have it)
- garlic, peeled (I used 4 cloves... I love garlic)
- salt and pepper
- ¼ cup maple syrup
- ½ tsp hot pepper sauce (I used piri piri, a traditional Portuguese hot sauce, but you can use whatever you like,or eliminate it if you want a milder dish)
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