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Rutabaga à la Rubarama

Rutabaga is such a great root vegetable. The potato seems to get all of the attention, but rutabaga is lower in calories and carbohydrates, is a great source of potassium and fiber, and has a healthy dose of zinc.

The flesh is a soft yellow and the outside fades from purple to yellow. Don't confuse them with their turnip cousins, also purple on the outside, turnips have a bright white flesh.

Cooking with rutabagas is easy. It's also really fun to say rutabaga, so it's a win-win.

Below are two of our favorite recipes. For both of these, using your food processor will make it faster, but a good knife works just as well.

 

Rutabaga au Gratin

I loved this dish growing up and it's way healthier than that dehydrated Gratin Potato in a box.

  • 2 Large Rutabagas, sliced thinly (1/8")
  • 1 cup cream, room temperature
  • 2 teaspoons Rubarama No. 4
  • 2 teaspoons sea salt

Butter a cast iron pan or skillet and layer the rutabaga. Mix together cream, salt, and Rubarama. Pour cream mixture over rutabaga. Don't worry if the cream doesn't cover all the way as the rutabaga has a fair amount of moisture that will appear during cooking.

Sprinkle with shredded cheese like Gruyere or Präst ost. Bake for 30 minutes at 375º F. 

 

All Mashed Up

  • 2 Large Rutabagas, cubed
  • 1 tablespoon Rubarama No. 4
  • 4 tablespoons unsalted butter

Peel and cube rutabaga and boil until tender. Drain. In a larger bowl, mash rutabaga with Rubarama and butter. Add salt to taste.

What we used: Rubarama No. 4, Lodge Skillet, and Breville Sous Chef Food Processor

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