You will almost never hear a person calling root vegetables pretty flowers, fragrant fruits or luscious leafy greens. However, their hidden beauty lies in their unique tastes, richness of vitamins, and minerals they absorb from the soil. Fat-free and low-sodium, most are good sources of fiber, but each one has its own set of healthful nutrients.
Rutabagas and turnips are cruciferous vegetables like broccoli, cauliflower, Brussels sprouts and cabbage. Rutabagas are sweeter than the sometimes bitter turnips. But both have strong flavors like other cruciferous vegetables compared with the sweeter taste of parsnips and carrots. Turnips and rutabagas are excellent sources of vitamin C.
Some people enjoy raw rutabagas, but generally rutabagas are cooked before eating. They have to be peeled first, but don’t be intimidated. I found it easy once I cut off the top and the bottom. That provided a flat surface to keep it from rolling. You can peel with a sharp knife or vegetable peeler. Then cut them in half, slice and dice.
When cooking several root vegetables together, cut in similar sizes for more even cooking. Root vegetables are regaining popularity for their versatile flavors and nutrition. Decide on a root vegetable for your next dinner!