Roasted Root Vegetables
Sue Lau | Palatable Pastime
I've learned some new things, looking for ways to incorporate Irish recipes into a cooking event I am taking part of.
One- corned beef isn't an Irish thing.
And two- Irish people call rutabagas turnips. They are actually what they call yellow turnips, in fact, and when you see them fresh, you instantly know why. While turnips are that white with purple color, the rutabaga are more gold and purple. And they cook up into a golden color.
These rutabaga are often served mashed, but I am always fond of a good roasted root veggie. I paired them with parsnip which I also love well. Together, they make for a very good side dish.
- 1 large rutabaga, swede or yellow turnip
- 2 medium parsnips
- salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- Preheat oven to 450F.
- Chop the rutabaga and parsnips, keeping them separate.
- Toss the chopped rutabaga with half the oil, and the rosemary, and season with salt and pepper.
- Place on a baking sheet and bake for 20 minutes.
- Then stir the remaining oil with the parsnips, salt and pepper, and mix those in with the partially baked rutabaga.
- Bake another 30-40 minutes until tender and beginning to caramelize.
- Garnish with chopped parsley.