Roasted rutabagas become rich and creamy when roasted whole. Then we halve and pan-fry them for a delectable textural juxtaposition. These root vegetables are often waxed to maintain freshness--you'll be able to feel it. It's easy to remove the wax with a quick dip in boiling water, making the skin edible again. Serve the rutabagas as a side or vegetarian appetizer for a special meal, such as Thanksgiving dinner. Source: EatingWell Magazine, November 2019

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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.

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  • If the rutabagas are waxed, bring a large pot of water to a rolling boil. Add the rutabagas and cook for 1 1/2 minutes. Carefully wipe off the wax with a towel.

  • Place the rutabagas on the prepared pan; drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Roast until a skewer easily passes through to the center, 2 to 2 1/2 hours. Let cool for 5 minutes.

  • Leaving the skin on, cut each rutabaga in half through the stem end. Using a heavy skillet or cutting board, smash the halves to about half their original height. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add 3 rutabaga halves, cut-side down, and cook until browned, about 3 minutes. Transfer to a serving platter. Repeat with 1 tablespoon oil and the remaining rutabaga halves. Sprinkle with 1/4 teaspoon salt.

  • Wipe out the pan and heat the remaining 2 tablespoons oil over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Transfer to a paper-towel-lined plate.

  • Add butter to the pan and cook until starting to brown, about 30 seconds. Add lemon juice and the remaining pinch of salt. Remove from the heat.

  • Drizzle the rutabagas with the butter sauce. Top with the crispy sage, Parmesan and caraway seeds.

Nutrition Facts

221 calories; 17.2 g total fat; 4.8 g saturated fat; 14 mg cholesterol; 278 mg sodium. 498 mg potassium; 14.9 g carbohydrates; 3.7 g fiber; 7 g sugar; 3.2 g protein; 251 IU vitamin a iu; 40 mg vitamin c; 33 mcg folate; 131 mg calcium; 1 mg iron; 40 mg magnesium;

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