Turnip and Rutabaga

Pick it!

• Heavy for their size, no soft spots or cracks.
• Small and medium sized turnips are sweeter.
• Refrigerate for up to 3 weeks in a plastic bag.
• Before using, peel the waxy outer covering from the sliced rutabaga with a paring knife.

Try it!

• Turnip greens can be removed and used like kale or mustard green.
• Cut roots into wedges and peel.
• Boil, steam, sauté, or roast; pre-cook before adding to soups and stews to avoid o overpowering the dish.
• Can also be cooked and mashed with butter and a bit of honey or brown sugar.

Ingredients

• 4 medium root vegetables (use a variety of potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
• 2 carrots, chopped
• 1 onion, chopped
• 3 Tablespoon olive oil
• 3 Tablespoons Parmesan Cheese

Directions

1. Preheat oven to 350 degrees F.
2. Cut vegetables into large chunks.
3. Place in a medium bowl and pour oil over top. Add seasonings or parmesan and mix well.
4. Spread an even layer on a baking sheet.
5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.