Rutabaga, with its waxy surface and brownish-yellow coloring, looks more like a newly-discovered planet than something people would be excited to eat on a regular basis. However, in our recent posts about National Nutrition Month and ugli fruit, we touched on the whole “don’t judge a book by its cover” concept, suggesting that folks try a new food, regardless of how bizarre it may look on the outside. The more uneven, bumpy and odd-named, the better.
Rutabaga is full of nutrients
Rutabaga is one of my latest vegetable obsessions; I’ve been incorporating much more of it in my diet than I have in the past. Not only do I enjoy its semi-bitter, earthy flavor and crunch, but I love knowing that it’s a good source of fiber, potassium, Vitamin C and carcinogenic-eliminating substances.
To learn more about rutabaga’s nutrients, read here. Besides, it’s a great feeling to take part in all of the incredible fruit and vegetable varieties that exist. Why keep sticking with the same ‘ole food time and again?
Ready to get in on rutabaga’s health benefits? Here’s a very simple rutabaga recipe worth trying.
An easy-to-make rutabaga recipe
- Rutabaga (gee, what gave that away?) 🙂
- Olive oil
- Fresh lemon juice (I’ve also tried the juice of a fresh lime and that’s just as good)
- Use a peeler to remove the skin of the rutabaga, discard.
- Then cut the rutabaga into small cubes.
- Coat rutabaga cubes with olive oil, lightly coating them.
- Squeeze the juice of a fresh lemon (or lime) over the cubes, mix.
I like mine after they’ve been in the refrigerator for a couple of hours because the cool lemon flavor is appealing to me. Of course, I can’t resist eating a bunch of cubes before they even make it to the refrigerator. This tasty dish is hard to resist!
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