Odds are, you walk right by these root vegetable cousins every time you’re at the supermarket.
Turnips and rutabagas don’t get much attention. And that’s a shame.
The unsung pair may not measure up to kale or other nutrient-packed leafy greens. But when it’s cold outside and you’re hankering for mashed, baked, or roasted potatoes, give these guys a whirl.
One cup of cooked white potatoes has 130 calories, largely from starchy carbs. In contrast, a cup of rutabaga has just 50 calories; a cup of turnips has a mere 35.
Yet they can both stand in for taters…with a slight twist.
Turnips have a distinctive tang, which mellows when you cook them. Rutabagas—a cross between turnips and cabbage—have less tang and more sweetness. Both deliver a decent dose of fiber, vitamin C, and potassium.
How to turn these root veggies into savory sides?
Peel and chop into chunks a pound of rutabagas or turnips. Toss with two tablespoons of olive oil and ¼ teaspoon of kosher salt, then roast on a sheet pan in a 400ºF oven until caramelized and tender—about 20 to 40 minutes—stirring halfway. Mmm…
A tip from The Healthy Cook: Get yourself a serrated vegetable peeler—the kind with teeth—to help you shave off the thick skin with ease.
Photo: Enlightened Media/stock.adobe.com.
The information in this post first appeared in the March 2019 issue of Nutrition Action Healthletter.
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