Share Update: No Blues, so Sweets! + Rutabega Recipes!
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Edible Alchemy
Feb 1, 2014, 4:09:18 PM2/1/14
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Our farmer ran out of blue potatoes, so instead you have a sweet potato today. YUM!
and, just in case you are wondering "What on Earth am I going to do with all these weird root vegetables?!" here are some delicious rutabaga root recipes:
Roasted Rutebaga
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-rutabaga-recipe.html?oc=linkback
Rutebaga Oven Fries
Preheat oven to 400 degrees F (200 degrees C).
Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.
Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
Read more at: http://www.foodnetwork.com/recipes/robert-irvine/carrots-and-rutabaga-mash-recipe.html?oc=linkback
Roasted Rutebaga
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-rutabaga-recipe.html?oc=linkback
Rutebaga Oven Fries
Preheat oven to 400 degrees F (200 degrees C).
Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.
Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
Read more at: http://www.foodnetwork.com/recipes/robert-irvine/carrots-and-rutabaga-mash-recipe.html?oc=linkback
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