Mellow out the flavour of mashed rutabaga with Colby cheese and add a zing with pepper.
Sweet, crunchy apples perfectly balance strong rutabaga for a delicious golden take on a bread crumb–topped dish.
Rutabaga, also called turnip, is an often overlooked (but tasty) root vegetable. With a texture similar to potatoes, rutabaga is delicious mashed or roasted. It is available year-round and stays fresh thanks to its waxy skin. You can use a sharp knife to peel the skin away, or buy the vegetable already peeled and cubed.
Kohlrabi looks a little like an alien's head, but its raw radish–cabbage flavour is lovely in salads. Didn't know you could eat rutabaga raw too? You bet! The dressing is equally tasty over julienned celery root or broccoli stems, or shredded Brussels sprouts.
This beautiful orange puree has a taste that's all grown up.
This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.
Serve with: Carrot, broccoli and rutabaga sticks. Crushed melba toasts make an especially crisp coating for chicken fingers. Sweet potatoes are a healthful change from regular potatoes.
Crunchy coated fillets have all the appeal of deep-frying without the fat. Serve with carrot, celery and rutabaga sticks, and hot potato salad plus a dollop of Light Tartar Sauce or salsa.
Simmering the whole shallots and garlic cloves in the stew enhances their natural sweetness. If you like, you can substitute other seasonal favourites, such as rutabaga and carrots, for the squash and top the stew with crunchy croutons or toasted bread crumbs.
