The rutabaga is considered as a root mix of turnip and wild cabbage but I feel more like it would be a mix of potatoes and turnip.
This veggie has an incredible taste with a delicious and tender flesh. The only “tricky” part is to peel it and cut it… It’s big and super solid so be careful not to loose a finger on the way!
The benefits list of rutabaga is infinite: full of anti-oxydants, beta-carotene, provide iron, potassium, calcium, magnesium, vitamin C….
So feel free to savor this root roasted or also in soup!
- 1 big rutabaga
- 2 tsp of cinnamon
- 2 tbsp of olive oil
- 2 oz of water
- 1 tbsp of grain dijon mustard
- Salt and pepper to taste
- Peel and cut rutabaga in pieces.
- Preheat oven on 425 degrees.
- Dispose in baking oven proof pan
- In a mixing bowl, add olive oil, mustard, salt, pepper and cinnamon.
- Pour on rutabaga.
- Bake for about 50 minutes (I had to bake for 1 hour... depends of your oven but rutabaga should come soft and golden)