Yes, meet the rutabaga. I have no idea why my mom and I decided to pick up a shrunken head look-a-like to cook for dinner when I was back at my parent’s house on vacation, but it worked. This is the UGLIEST vegetable I have ever seen in my life. It looks just like a shrunken head!! Plus, it’s a giant weight that smells like cabbage mixed with carrots, yet somehow transforms into something delicious. It’s like the swan of the vegetable family. The Christina Ricci of children (sans forehead). Follow along, and watch the magic of the rutabaga.
Ingredients:
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1 rutabaga
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Salt and pepper to taste
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1 teaspoon dried rosemary, crushed in your hands
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1 teaspoon sugar
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Olive oil Pam
You need a good knife for this one. I prefer heavier knives; it makes the job a lot easier. Just cut off the top and bottom, and slowly guide the knife under the skin.
Preheat oven to 375 degrees. Peel the rutabaga until all the hard skin has been removed.
Look how much prettier that is now! I feel a little bad for knocking on the rutabaga. I know what it’s like to go through an awkward phase. I feel like I should apologize the next time we meet, with butter, salt and unhealthy things to slather it in when I’m not blogging.
Grease the pan well with Pam. Toss all the seasonings in with the cubed Rutabaga and spread out on the pan. Bake for 45 minutes until it starts to carmelize and is knife tender. One rutabaga, around 210 grams cooked, is 100 calories.
I like the kinda tie dyed look of the inside of the vegetable. Reminds me of middle school when I would wear tie dyed shirts and 100 butterfly clips in my hair like a headband because I thought I was hot. I still wonder to this day why no one just shook some sense into me. I also wore a plastic blazer for God’s sake.
