Roasted Rutabaga

herbaceous, garlicky roasted rutabaga and vegan herb sauce

* let's talk about "ugly" (rude!) root vegetables for a second that feel like the last time they were cooked was in 17th century england. The reality is that you don't give these stunning plants the love they deserve and don't even say thank you for all the flavour and nutrients they provide (double rude!). Take this recipe and run with it, use some scraps up to pump up the flavours, throw some herb salsa verde (the recipe is included on this site!) on it and hit them with some razzle dazzle.

ingredients

1/2 a rutabaga (this honestly depends on the size, which varies from your head to your cousin Ralph's weirdly large head), peeled and cut into wedges

2 clementines, cut into quarters

1 lemon, cut into rounds

3 sprigs of rosemary

1/2 cup of walnut her salsa verde (recipe here)

1 cup of hummus

 salt and pepper

sunflower, olive or canola oil (could be whatever you like to make sauces with)

1. Pre-heat your oven to 425f. Cut your rutabaga down to size and place on a parchment-lined baking sheet. Season with salt, pepper and a good amount of oil (chefs choice!)

2. This can be anything, but I'm using scraps I had to minimize my waste. Place sprigs of rosemary, lemons & clementines on top of your rutabaga and give them a little smash to release some of the juices.

 rotabagas ready to roast

3. pop your rutabaga into the oven, do a little dance and patiently wait for 40 minutes until tender, golden and aromatic. Keep your roasted citrus to finish your dish

4. While you wait, mix up this delicious walnut herb salsa verde. Simple, delicious and herbaceous, this sauce compliments the rutabaga perfectly (I added some hummus on the bottom as well)

5. In a bowl combine walnuts, garlic, lemon zest, 3 tablespoons of oil and red wine vinegar together. Next chop your dill and mint and combine it in the bowl. Add salt and pepper to your preference (if it needs more acid, add a splash more vinegar).

6. To plate, add your hummus to the bottom of the bowl, followed by your rutabaga (stack it how you like!) as well as your walnut herb salsa verde, heavy salt and a splash some of that roasted citrus.

 

 

 

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