Thursday, March 31, 2011

The unloved vegetable

Each Wednesday during Lent, our church has a mid-week service at 7pm. And, like all good Lutherans, we use this as an opportunity (excuse) to have a potluck dinner at 5:45pm. I asked my friends at our table "What would you like to see on my blog? I'm looking for inspiration."


"Rutabagas" was the reply. I don't know if they were sincere in their desire to see a recipe for that humble, under-represented vegetable, or if they tossed the name out as a challenge. Whether a joke or an urgent plea, I'm feeling up to the task. Here's my idea for what to do to add rutabagas to the list of hits coming out of your kitchen:


Roasted Root Vegetables



  • Nonstick vegetable oil spray
  • 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • 1 pound butternut squash, peeled, cut into 1-inch pieces
  • 1 pound rutabagas, peeled, cut into 1-inch pieces
  • 1 pound carrots, peeled, cut into 1-inch pieces
  • 1 pound parsnips, peeled, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 2 tablespoons chopped fresh rosemary
  • 1/3 cup olive oil
  • 10 garlic cloves, peeled
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
Transfer roasted vegetables to large bowl and then serve.


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