Roasted Winter Vegetables
Winter white root vegetables with strange shapes. Rutabaga, turnips and parsnips. What do you do with them? My friend confessed she grew up eating rutabaga. She described it as a poor man’s potato. Her mom boiled it then mashed it with butter, milk, salt and pepper. Just like mashed potatoes. I tried it and agreed with her childhood memory, it wasn’t disagreeable. Here’s a better idea.
Peel and cut the vegetables into small pieces. Place in a roasting pan. Drizzle with good olive oil and coarse sea salt. Roast at 400 degrees until the vegetables are just turning brown on the edges- about 30 minutes. Serve immediately. The oven brings out the sweetness of these winter vegetables- they were really quite good.