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)
1. In a large pot of salted boiling water, cook the rutabaga for about 15 to 20 minutes, and then add the parsnips and cook for another 5 to 10 minutes. Drain the veggies, then place them back in the pot.
2. Toss them with maple syrup and hot sauce and set aside
3. In a large skillet, add butter, rosemary, garlic and salt and pepper over low to medium heat. Once you start to smell the garlic (make sure not to burn it), add the veggies/maple syrup/hot sauce to the skillet. Spread them out evenly and let them cook until they are golden brown on the bottom (don’t stir them). Flip them over and do the same to the other side.
We paired this with salmon and a green salad. If you have more time, you can skip cooking the veggies on the stove and instead roast them in the oven for about an hour.