Root Hash

There is nothing more vibrant than the colors of the Autumn, especially on our dinner plates. I love the season’s abundance of root vegetables like carrots, beets, rutabaga, turnips, parsnips and radishes at the markets in their rainbows of colors.

rutabaga turnip2

This Fall I have been eating lots of rutabagas and turnips. They can be intimidating if you have never cooked with them before, as they do take a bit more time to tender, but keep it simple and reap all their goodness. A third the calories of potatoes, these beauties are super high in antioxidants and Vitamin C thus a great preventative for the impending cold & flu season. I have been chopping equal amounts of both into cubes sauteed in coconut oil with onion, garlic, salt and pepper and boom: root hash! Rutabagas are also great mashed with butter, salt and pepper. I’d love to hear from you about ways you enjoy them in the comments below. Enjoy the harvest!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s