It’s Recipe Redux time! I always love seeing what they chose for the theme. These month is:
A New Ingredient for the New Year
I already knew I was going to make these vegetables for dinner so when I was at the store, I thought about what new ingredient I could use to change it up. I looked over to the only vegetables I always avoid= turnips, parsnips and rutabaga.
I have eaten all of these vegetables in restaurants, but they just aren’t ones that I feel compelled to cook. And it has nothing to do with their nutritional profile because all vegetables are healthy choices.
For example, rutabaga is high in fiber, potassium, Vitamin C and A just to name a few. And once I saw it I immediately knew my mind was made….this ugly root-like vegetable, was sadly looking at me. He said “pick me!” so I did. I was intimated for about 1 second and then I figured how hard can it be to cook a vegetable?
What I liked about the homely guy was that it was easy to peel (does anyone else feel like vegetables have personalities?). I contemplated a vegetable peeler but my good ol’ google search resulted in advise of just using a paring knife and cutting off the ends. Done.
I just cut the rutabaga into slices that that were about the same size as all the other veggies and into the cast iron skillet it went.
Just layer it in the dish along with the other veggies, sprinkled with oil, garlic and herbs a little cheese and baked it until tender. Super easy side dish that feels a little fancy and goes with so many simple protein options.
I liked the way it turned out, but next time if I use the rutabaga I think I need to slice it a tiny bit thinner, that sucker takes a while to cook! To make this vegan just omit the cheese or use a vegan Parm (which I’ve never tried).
[Tweet “What new ingredient will you use this year? Layered Roasted Vegetables With Parmesan #thereciperedux”]
Overall- I am happy I tried cooking with rutabaga, but still don’t think I will reach for it all that often due to the plain flavor and starchy texture (I’d rather have more potatoes). I still totally suggest trying new vegetables, getting in a variety and experimenting. You never know when you’ll find your next favorite food!
With or without rutabaga, you still need to try this perfect veggie side.
- 2 large (or 3-4 small) red potatoes, washed and cut into ¼ inch slices
- 1 small rutabaga, halved and then halved again, cut into ⅛ inch slices
- 3 large beefsteak tomatoes, cut into ¼ inch slice
- 1 medium onion, cut into ¼ inch slices
- 2 medium-large zucchini, cut into ¼ inch slices
- 3 tablespoons olive oil divided
- 2 large cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ cup shredded Parmigiano Reggiano cheese
- Preheat oven to 375 degrees. Add 1½ tablespoon to a large cast iron skillet or baking dish. Layer vegetables in a repeating pattern, drizzle with 1½ tablespoons olive oil, sprinkle with garlic, salt, pepper and dried herbs. Cover with foil and bake for 35 minutes. Remove foil, sprinkle with parmesan cheese, cover with foil again and bake for another 25-30 minutes. Remove foil for the last 5 minutes and make sure potatoes and rutabaga are tender before removing. Let sit for ~10 minutes.
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Interesting. I’ve never had rutabaga before. I wonder if they taste like regular turnip.
AiPing | Curious Nut recently posted..Sticky, Sweet And Savory Marmite Ribs
I make something similar and sure do love it. I need to mix up my veggies a bit more, thanks for inspiring me on that.
Renee recently posted..Blackened Salmon w/Avocado Mango Salsa
You’re welcome. I think I’ll add in some sweet potatoes next time 🙂
I’m not familiar with rutabaga but I always love trying new vegetables. I’ll have to put it on my list for my next trip to the Farmer’s Market or Whole Foods.
Linda Roisum recently posted..Chicken Parmesan Meatballs over Zucchini Noodles {Gluten Free}
I haven’t heard of rutabaga either. Great idea for getting a variety of veggies in one dish.
Mark, CompassandFork recently posted..An Introduction to the Highlights of Amazing Arequipa
Thanks Mark! It’s definitely an easy way
What a delicious plate of veggies!! I just tried rutabaga for the first time a couple of months ago, I added it to potatoes for mashed potatoes and it turned out great. You are inspiring me to try it more, I always walk by that same grouping of veggies 🙂
Aggie @ Aggie’s Kitchen recently posted..Kheema {Spiced Ground Turkey and Peas}
Thanks Aggie! I like that idea of adding it to mashed pot!
What a gorgeous way to prepare veggies! Definitely pinning this one to make.
Lauren @ Eating with a Purpose recently posted..Cheesy Popcorn
What a pretty dish! I love parsnips, but for some reason never use rutabagas or turnips. Think it’s time I try them out!
same! 🙂
This presentation is beautiful! Nothing better than roasted veggies. This reminds me to top them with some Parm!
Alanna recently posted..Harissa Roasted Sweet Potatoes
I’ve never tried rutabaga! But this looks amazing!! 🙂 Great recipe!
I’ve never used rutabaga! This is the perfect introduction to it 🙂 I think you made a vegetable tian, which makes the meal sound as fancy as it looks 🙂