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Roasted Rutabaga and Thyme

Roasted Rutabaga

Whose favorite vegetable is Rutabaga?

2 rutabagas

Think about it. Have you ever heard anyone say their favorite vegetable is Rutabaga?

Right?

Rutabaga is like the fabulous cousin that never seems to get their due no matter how much flavor they add to the mix.

cubed rutabaga on baking sheet

For years I’ve been boiling or roasting rutabaga, adding it to soups or stews in all sorts of cool weather dishes. No one ever seems to push this golden root vegetable aside.

Yet I never hear folks trend it at the top of their favorites list? Maybe partly because we don’t often feature the rutabaga alone giving it the opportunity to stand on its own merits.

Today, before the weather actually succumbs to spring, and rutabagas won’t be in their prime season, I thought it would be a good time to make my case on this lovely veg and to share my easy recipe bringing out the natural flavors in true rutabaga glory.

The preparation is so simple roasting the peeled cut chunks tossed in some olive oil, salt and pepper in a preheated 375 degree oven for around 35-40 minutes until tender and a nice golden color, very lightly browned. 

A sprinkle of fresh thyme leaves add a nice touch of flavor and color dimension to the mix.

bunch of fresh thyme

The fun part about this rutabaga post, given my prior observations is the craziest thing that happened after having written this post.

A couple of weeks back, preparing this dish for the third time due to it being all eaten up on the first round, then, I didn’t like the photo on second try, so spotting some gorgeous rutabagas a few weeks back I decided to give the roasted chunks another go.

As the waxy orbs glided their way down the supermarket belt, long after having written my point of view in support of this often underrrated and delicious golden root, you won’t believe what happened. The cashier gently picked up one of the rutabagas admiringly and in a clear cheerful voice shared, ‘Ah, Rutabaga, one of my very favorites!’ What? Really? I enthusiastically shared her delight. Indeed. I agreed. Rutabaga is one of my very favorites too.

Golden Rutabaga, Thyme

Golden Rutabaga, Thyme

Ingredients

  • 2 rutabagas
  • 3-4 tablespoons olive oil
  • 1 tablespoon fresh thyme, leaves peeled from stems
  • couple pinches coarse kosher salt plus more to taste
  • few grinds cracked black pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut ends off of the rutabaga and peel off the outer waxy skin. Cut rutabaga in half then cut into even sized chunks.
  3. Line a baking sheet with parchment paper. Pour the oil on the center, sprinkle over a couple pinches coarse kosher salt and a few grinds of black pepper.
  4. Tumble the rutabaga pieces onto the center of the tray and toss well with the olive oil and seasonings. Place into oven.
  5. Roast for 35 to 40 minutes, more or less, until golden brown colored.
  6. Transfer to a bowl, spoon through the fresh thyme, check seasoning and adjust to taste. Serve hot.
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8 Comments

  1. Mary Hirsch
    Posted April 10, 2018 at 4:21 pm | Permalink

    Great post. I grew up in Iowa. My mom used to put rutabagas in vegetable soup. I can’t remember what other ways she served it but we all liked it. I have cooked with it once or twice but as a general rule I never think of it. Like turnip. Like celery root. Like Jicama. Your recipe is so darned easy that I definitely am going to put it on my menu next month. (I will be very glad to get home from my trip and begin cooking again.) Thanks for the idea. I’m now on Team Rutabaga, Peggy.

    • Posted April 10, 2018 at 5:31 pm | Permalink

      Thank You, Mary. Rutabaga is a great vegetable on its own. For the record, I too also enjoy turnip, celery root, and jicama, excellent comparisons on those wonderful options that often get forgotten. It will be nice for you to get back home after your busy and fascinating travel journies over the winter months. I will miss the Paris stories but you are Mary and I am certain to read plenty of new and interesting adventures upon your return. Enjoy the last days of ‘Par-ree.’

  2. Karen
    Posted April 10, 2018 at 10:40 pm | Permalink

    I’ve never had rudabaga but you make it look so good, I’m going to try it!

  3. Art Roman
    Posted April 11, 2018 at 8:36 pm | Permalink

    Just wondering how many cloves of garlic you would suggest in this particular dish? Love your blog!

    • Posted April 14, 2018 at 9:55 am | Permalink

      Dear Art! Thanks so much, and for pointing out the query on the garlic. Some months back I did indeed try out roasted garlic within the Rutabaga recipe and it was lovely. However, the last few dishes I kept it simpler using no garlic except I forgot to remove that in the recipe header- so you saved the day in its editing! Thank you very much again!

  4. Posted April 14, 2018 at 9:03 am | Permalink

    Fresh thyme provides the loveliest hint of flavor in so many dishes. Where I live, we call those roots turnips; my mom loves to mash them with carrots to sweeten them up. It’s delicious! I love roasted veggies, so this is speaking to me. Thanks for the great idea, Peggy!
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    • Posted April 14, 2018 at 9:58 am | Permalink

      Hi Kelly, Thank you! Agreed, fresh thyme does offer the loveliest hint of flavor to dishes! I’m curious what you call the small white/ purple tinged turnip if you call the rutabaga a turnip too, how do you differentiate? Rutabaga is delicious mashed up and combined with other roots- like carrots! Hope you are enjoying the lovely weather in your parts as we are in Philly region! Hugs!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.