Rutabagas, a hybrid of turnips and wild cabbage, are an oft-forgotten root vegetable whose uses are as varied as the nutrients they contain. Rutabagas are a good source of fiber, several B vitamins, calcium, and potassium, and an excellent source of Vitamin C. Don’t let their less-than-attractive appearance fool you – rutabagas impart a slightly-sweet, slightly-savory taste all their own and are very easy to prepare. If you’re looking to add a new vegetable to your repertoire, you can substitute rutabagas in recipes that call for other root veggies like potatoes and turnips, or try a recipe specifically designed to spotlight the humble rutabaga, like the one below.
Baked Rutabaga Chips
1 large rutabaga, peeled and thinly sliced
1 ½ tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh rosemary, chopped finely
- Preheat the oven to 375 degrees.
- Cover a large baking sheet with aluminum foil.
- In a bowl, toss the rutabaga with the olive oil. Sprinkle with 1 teaspoon salt and the black pepper. Spread the rutabaga across the baking sheet so it fits in one layer.
- Bake for 30-35 minutes, flipping the pieces every 10 minutes. They will curl and turn crispy. If they need more time, put them in for another 5 minutes and check again until they are your desired consistency. Take them out of the oven.
- Transfer the chips in a bowl and toss with the remaining salt; a dash of pepper, if desired; and the fresh rosemary. Serve as is or with a bowl of hummus.
Recipe from A Thought for Food