Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- 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.
- 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.
Like it! Roasted Root Vegetables
- 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
- Preheat oven to 350 degrees F.
- Cut vegetables into large chunks.
- Place in a medium bowl and pour oil over top. Add seasonings or parmesan and mix well.
- Spread an even layer on a baking sheet.
- Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.
Yield: 4 servings
Nutrition Facts per Serving: Calories 240; Fat 12g; Cholesterol 5mg; Sodium 200mg; Carbohydrate 30g; Fiber 9g; Sugars 19g; Protein 5g
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