Happy Savory Saturday! Today, I’m shining the spotlight on a root veggie that doesn’t always get the love it deserves: rutabaga.
This humble, slightly sweet, slightly peppery root (a cross between cabbage and turnip!) is hearty, versatile and perfect for cool-weather cooking. When roasted, mashed or simmered, rutabaga transforms into something beautifully rich and earthy—think comfort food, the plant-based way.
Here are a few ways to savor it:
- Roast it with garlic, rosemary and a splash of lemon juice
- Mash it with potatoes and a little mustard for a tangy twist
- Cube it into stews or lentil soups for added depth
- Shred and bake it into savory rutabaga hash with herbs and smoked paprika
Not only is rutabaga packed with fiber, vitamin C and antioxidants—it’s also budget-friendly and stores beautifully. A true winter MVP.
Have you cooked with rutabaga before? Hit reply and tell me your favorite way to use it—I’m always looking for new rooty inspiration.
Wishing you a warm, nourishing and flavorful Saturday.
Until next time—keep it savory!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
