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). Continue reading “Dinner Tonight: Rutabaga and Parsnips”
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