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.

Annie Pettry
Source: EatingWell Magazine, November 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

220.9 calories; protein 3.2g 6% DV; carbohydrates 14.9g 5% DV; exchange other carbs 1; dietary fiber 3.7g 15% DV; sugars 6.9g; fat 17.2g 27% DV; saturated fat 4.8g 24% DV; cholesterol 14mg 5% DV; vitamin a iu 250.7IU 5% DV; vitamin c 39.9mg 67% DV; folate 33.2mcg 8% DV; calcium 131.1mg 13% DV; iron 0.8mg 4% DV; magnesium 39.8mg 14% DV; potassium 497.8mg 14% DV; sodium 278.3mg 11% DV.