BAKED CINNAMON RUTABAGAS

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!

BAKED CINnAMON RUTABAGAS

• Author: Kelly

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Peel and cut rutabaga in pieces.
2. Preheat oven on 325 degrees.
3. Dispose in baking oven proof pan
4. In a mixing bowl, add olive oil, mustard, salt, pepper and cinnamon.
5. Pour on rutabaga.
6. Bake for about 90 minutes you might have to bake for less… depends on how thin are your rutabaga but should come soft and golden)
7. Enjoy!

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