August is quickly coming to a close and so is the season for rutabagas!
Not exactly sure what a rutabaga is? It’s a cross between turnip and cabbage with a strong flavor. You can eat the root raw, roasted, boiled or even mashed up with potatoes.
One cup of rutabaga is only 66 calories with no fat and little to no salt! They are a great source of fiber, vitamins and minerals. They are high in potassium, magnesium and phosphorus as well as vitamin C.
So what’s stopping you from trying this delish veggie? Try this tasty rutabaga casserole dish!
- 4 rutabagas
- 4 carrots
- 2 tbsp. coconut palm sugar (See all about it here)
- 1 tbsp. butter
- ¼ cup skim milk
- Peel rutabagas and cut into 1 inch cubes and place in a pot. Add cold water so that the rutabagas are covered. Bring water to a boil and when fork goes into rutabaga easily and cleanly, then drain.
- Grate all carrots into a medium size bowl. Add rutabagas and mash until you no longer see chunks. Add in sugar and butter until evenly distributed.
- Place in oven at low temperature of about 100 degrees to keep warm.
- Keep dish covered to prevent it from drying out. If it does, stir in a little milk.
How have you enjoyed rutabagas? In soup? Pasta?
Nutrition Facts: 87 calories, 2 g fat, 1 g saturated fat, 67 mg sodium, 18 g carbs, 5 g fiber, 13 g sugar, 2 g protein