Roasted Rutabagas with Gruyere Cheese

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www.pescetarianjournal.comI remember the first time, as a child, that I ate Rutabagas. The vegetable’s name was intriguing to me, like someone saying “Weinersnitchel,” and hearing it brought waves of chuckles until I got “the eye” from my mother to stop laughing and start eating. As I grew older and moved away to college, I stopped seeing rutabagas. They weren’t a meal option in the cafeteria at the University of Alabama. As a single woman living on my own, I didn’t see them in the food stores in Washington, D.C. and by the time I married, I had nearly forgotten about rutabagas. I went decades without eating them.

Then one day, while shopping at my local organic market, I saw them again. I immediately started giggling. Soon it was all-out laughter in the store and I caused others to stop and look. That was three years ago. Since then, my reunion with rutabagas has been intense. Braising was my mother’s and grandmother’s cooking method of choice for rutabagas and so it was mine–until I roasted them. Then I  added Gruyere cheese while they were hot from the oven. You talk about good? That’s good.
Recipe: Roasted Rutabagas with Gruyere Cheese (Serves 4) 
Ingredients
2 pounds rutabagas (3 medium or 2 large), cut into chunks
2 tablespoons, olive oil
1/2 teaspoon salt 
1 tablespoon dried thyme, minced or crushed with mortar and pestle
1/4 teaspoon cracked pepper
4 ounces Gruyere cheese
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Directions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place cut rutabagas into a large bowl.
  3. Add oil and coat rutabagas by tossing vegetable with hands or (if you don’t want to get your hands oily) with a silicon spatula.
  4. Add salt, thyme, and pepper and mix thoroughly.
  5. Spread rutabagas on a medium-to-large cookie sheet or a 14x10x2-inch roasting pan (cover cookie sheet or pan with parchment paper if desired).
  6. Roast vegetables for 25 minutes and remove.
  7. Grate cheese over vegetables and return pan to oven for an additional 5 minutes.
  8. Remove from oven and serve very warm.
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Comments

  1. says

    Wow … you know what … you’re becoming a vegetarian diva! :-) And I couldn’t be happier. I have NEVER had a rutabaga but yesterday I saw them in the store and bought one to try out (how’s that for having a premonition of your recipe). They are really an inexpensive food and, I’m guessing, a best kept secret. Thank you for this recipe … now I know what to do with this veggie.

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