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.
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!