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About Rutabaga: also known as Yellow Turnip. Unless they are organic, they are waxed and must be carefully peeled. In a pinch: Sometimes local vegetable markets don't carry rutabaga. When that's the case, I substitute a small butternut squash. Peel and remove seeds. Slice thickly. That does the trick! Add to the mix and follow the rest of the directions. This clear vegetable broth can be enjoyed on its own, or as a base for soups and sauces. Add cooked beans, green peas, steamed carrots, sprouts, tofu, pasta, cilantro or spinach. Let your imagination go wild!
I used to teach vegetarian cooking classes, and I loved teaching how to roast all those wacky root vegetables no one knows what to do with. I feel it's my civic duty to share this roasted root vegetable as far and wide as I can, because it's so, so good and easy to make. You can also use this method for cauliflower and brussels sprouts. YUM!!!