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Thursday, October 16, 2008

"R" is for Rutebaga

You know, it has dawned on me that I have NEVER eaten a rutabaga. At least none that I’m aware of, but I thought it would be a good, eye-catching title for this post!

Hi there! How are you today? Did anyone catch the absolutely GORGEOUS harvest or hunter’s moon we’ve had for the past night or two? Stunning! And the sunrise these past few mornings (here in Florida) have been pretty breathtaking as well.

Happy Fall ya’ll! I love this time of year! Even here in Florida, we know that “fall” is here when the temps only get in the 80s versus the life draining 90s that we’re used to. And the humidity has been really low as well. During these breaks, I feel like I could work out in the yard all day. There’s no WAY you could keep me inside the house when the weather is nice.

Another thing I love about fall is the abundance of gourds, squash, and root veggies at the market or grocery. Last year, I discovered that I absolutely adore roasted beets, especially golden beets. And this is the only time of year where you can buy beets or butternut squash at a reasonable price, so we have the most of it when we can.

I love, love, love this recipe. The original recipe calls for beets, parsnips, and sweet potatoes, but feel free to experiment. My favorite trio is golden beets, carrots, and butternut squash. A little much in the yellow color, but it’s all going to the same place: in my tummy!

The vinaigrette is smashing all on it’s own and it wonderful over a salad too.

Roasted Root Vegetables with Horseradish Vinaigrette
Recipe Source: I don't remember, Bon Appetit? Southern Living?

2 large sweet potatoes
4 large parsnips
6 med beets
3 T EVOO
1 ½ tsp salt
1 tsp pepper

Peel potatoes and cut into cubes, peel parsnips and cut into slices, peel beets and cut into wedges. Toss potatoes & parsnips with oil, and preheat oven to 400 degrees. Place potatoes & parsnips on a cookie sheet or jelly roll pan and sprinkle w/ salt & pepper. Toss beets with oil in separate bowl and arrange on a separate cookie sheet/pan; sprinkle w/salt & pepper. Roast at 400 degrees for 20 – 25 min or until tender. Cool before adding vinaigrette. Drizzle vinaigrette to taste over vegetables before serving.

Horseradish Vinaigrette

1/3 cup white wine vinegar
1/c cup EVOO
2 T horseradish
1 T chopped flat-leaf parsley
1 T tarragon (fresh or ½ T of dried)
1 T Dijon mustard
1 garlic clove, finely chopped
1 ½ tsp honey
½ tsp salt
½ tsp pepper

Whisk together all ingredients. Serve immediately, or chill up to 4 days.

1 comment:

marysol said...

Kathy, I tried Rutabagas last fall, and no one went crazy for it. No one, that is, except me. So now I buy them, just for me.

Next time I roast some, I'll have to make your winning Horseradish Vinaigrette. Can't lose with this combination of flavors. Thanks pal!

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