Swede Turnips (ok, RUTABAGAS!)

Scrub, admire, photograph

Peel, trim, photograph

Cut into chunks, toss onto sheet pan with oil, vinegar, kosher salt, pepper & a teensy bit of sugar, photograph

Roast in 425 degree oven for about 20 minutes, toss around, adjust to 400 convection and roast for another 10 minutes or until desired doneness, sprinkle with kosher salt while piping hot, photograph

If you know me, you know that I LOVE ROASTED VEGETABLES. Swede Turnips (Rutabagas) included. Note: I'm not really crazy about roasting regular turnips but these Swedes are more delicious! They're a cross between a turnip and kohlrabi. Rutabagas are very low in Saturated Fat and Cholesterol. 
Also a good source of Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Potassium and Manganese.

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2610/2#ixzz2xvjMR0tL

I explain above how to roast rutabagas and you can pretty much apply that method to any of your favorite root veg. The same method works well with parsnips (AWESOME), carrots and sweet potatoes. Amazing! 

The colorful plate of healthiness pictured here can be easily made with a little prep and planning. The rutabagas and carrots can be roasted as explained above. I like to spice up carrots and sweet potatoes with a little something more interesting like different curry blends or Balti seasoning or Bere Bere. Read about my favorite roasted, kick-ass, sweet potato "fries" here. Carrots are fabulous prepared the same way. If you're watching your sugar intake, you can certainly omit the sugar, however, it does add a nice yin-yang to the salt and other spices plus ensures a great crusty caramelization at high heat. 

Roasted beets are an all-time favorite for me and many clients, friends and family. Learn how to roast beets here. I have since simplified the process by not individually wrapping the beets and simply packaging them in a large packet of aluminum foil that is folded tightly so that no steam escapes! Easier and faster than roasting them individually. Once you get in the groove of roasting beets, you'll be doing it often, as I do. With a few tips as you'll read in my post, "Beet Street", prep and clean-up are a breeze and the payoff is pure, wholesome, amazing sweet and earthy flavor. You won't cook away any of the nutrients because it's just BEETS AND HEAT!

The salad shown above is simply a bed of tender greens tossed with some finely chopped Lacinato Kale, olive oil, golden balsamic vinegar, freshly squeezed lemon juice, kosher salt and freshly ground black pepper. Piled on the salad are curried, roasted carrots and roasted rutabaga. The roasted beets and sweet onion were marinated in olive oil, pomegranate molasses, a bit of dijon mustard and a shot of balsamic vinegar. The hearty and filling grain salad was made with millet, quinoa, chick peas and fresh cilantro. How come no one ever talks about millet? It's nutritious, delicious, cheap, easy to cook and a super satisfying gluten-free food!

btw, this is not my hand - but it is millet

Quick note: Millet is rich in some very important nutrients like phosphorus, manganese, copper and magnesium. It's a good source of whole grain insoluble fiber and it makes a heck of a tabbouleh-ish salad. Try cooking some in vegetable broth or chicken broth for a little extra flavor. Dress as you wish and toss with a little olive oil, vegetables (raw or cooked), fresh herbs, beans and your favorite spices. I love freshly ground cumin, coriander and cayenne pepper. Lemon juice and fresh herbs brighten all of the flavors. Onions, scallions or finely minced shallot are delicious too! Experiment! It would make a perfect lunch to tote to your office too!

So, hey, great to be back in the KPK saddle : ) . . . Stay tuned for more about cooking, eating, drinking and loving.  Let's live inspired!


Love, Katie