Tuesday, December 28, 2010
Darling Daughter absolutely loved the Rutabega Bake I made for our Christmas dinner. I was very pleased about this since most of the ingredients came from my garden and she's somewhat a picky vegetable eater. I was able to to use the carrots, rutabegas and herbs from my garden. Here is the recipe if you are at a loss for how to cook winter garden vegetables. You can add any vegetable in this, it's a flexible recipe.
Tina's Rutabega Recipe
2 large or 3 medium rutabegas, peeled and cut into 1 inch chunks
6 large red potatoes, NOT peeled, cut into 2 inch chunks
3 carrots sliced
1 stick of butter plus a little more
1 small tub of sour cream
s & p to taste
1 T of dried or 2 T of fresh herbs of choice
Boil root veges until tender, about 30 minutes, drain. Place in baking dish. Pile on the rest of the ingredients and mash/stir. Slice pats of butter and place on top. Broil in broiler until top is nice and toasty, about 20-30 minutes. Enjoy!!
Rutabegas are a memeber of the turnip family, it has a very mild turnip flavor. It's loaded with nutrients too! It is a good source of Dietary Fiber, Thiamin, Vitamin B6, Calcium (8% RDV), Magnesium and Phosphorus, and a very good source of Vitamin C (53% of your RDV), Potassium and Manganese.
Potatoes when not fried are very nutritious also. It is also a good source of Vitamin C, Vitamin B6, Potassium and Manganese.
Carrots of course, is good for you. It is also a good source of Vitamin C, Vitamin E (Alpha Tocopherol), Thiamin and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin K, Vitamin B6 and Manganese.
I like to put this nutritional data out there for your edification and to ameliorate my guilt for adding a 'stick of butter and a cup of cream'!