R is for Rutabaga

[ 0 ] July 12, 2011 |

I don’t love every vegetable, though I have a secret desire to find a way to transform each of them into a dish worthy of diving in for seconds. Rutabaga is one of those vegetables. Mashed with potatoes, carrots and lots of creamy things, such as butter and cream, is a fair place to start. That is a Swedish way of handling this root vegetable. What are we to do if we prefer to go without the cream? Well, I love a good hash. I’m a sucker for a combo of pastured meat and  beautiful vegetables.

This dish asks the rutabaga to fill in for potatoes. I was quite happy with the results and though it was a meal prepared for adults, I think my kids would have thought they were spuds. This cross between the cabbage and turnip has some nutrition to offer us, fiber, magnesium, calcium, Vit C and it is a grounding food. I made this dish when I was spending a weekend creating and writing so I needed to feel centered and grounded as I was exploring new ideas.

It is worth exploring new foods as you may surprise yourself in how much you like them. I never thought I would like pickled ginger. Now I love it. It took some time, a few tries and timid nibbles before accepting the taste. I’m feeling that way about the rutabaga, really starting to love this hearty root.

Rutabaga Hash

½ pound pastured sausage
2 cloves garlic, smashed and chopped
1 cup broccoli
1 rutabaga, diced
1 small zucchini, sliced into half moons
couple dashes of umeboshi vinegar
red pepper flakes

In a skillet saute ½ pound of pastured sausage (out of the casing) and set aside. Using the same skillet add garlic, broccoli and rutabaga. Saute adding a small amount of water as needed to steam the vegetables and allow to soften slightly. This is called water saute when you combine the water and the fat. Once al dente, add zucchini and saute for another minute. Add the sausage back in and heat to taste. To season some umeboshi vinegar and red pepper flakes give this the perfect boost. Serve with a poached egg over the top.

Category: Vegetables A to Z


Hannah Marcotti

about the author ()

Hannah Marcotti is a typical overwhelmed mom of three who runs a Health and Lifestyle Coaching business for mothers. After discovering that food could help with her anxiety, energy and happiness she created Hannah’s Harvest, a place where food and lifestyle shifts transform the lives of mothers. She leads the popular women’s group, Connecting, where women explore their food, relationships, spirituality, and passions together. For more health tips, recipes and calendar of Hannah’s events, sign up for her free e-newsletter at Hannah’s Harvest.

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