I can't for the life of me think of a decent name for this recipe. It was born out of necessity, as so many great things are. The short backstory: I cannot pass up a bargain on produce. Okay, so maybe I won't be buying 3 for $2 bell peppers anytime soon but as long as it's something I like or would like to learn how to use. Hence my discovery of the rutabaga.
My mom recommended them after I raved about the beet salad a friend brought to our house. She says "it's kinda like a beet, kinda like a turnip and kinda like a potato". When I saw them in the produce aisle with their dark, rubbery skin I was dubious but picked up a few anyway.
I've been roasting lots lately, mainly because it's such a good way to combine the flavor of vegetables with spices in a way completely unrelated to boring ol' boiled dinners or something out of a can. These rutabagas roast beautifully, and the golden beets added a nice difference to the texture (although the rutabagas are quite mild themselves). This dish is a bit time consuming but not labor intensive, so if you have an evening to get work done at home this is a great dish to try out.
1 large rutabaga
3 small golden beets
3 tsp juice from preserved lemons
1/2 white onion, diced
1 large clove garlic, finely chopped
1/4c olive oil
1/2 tsp black pepper
~1/2c grated parmesan
Put a large pot of water on to boil and slice the tops off of the beets and rutabaga. Scrub them well and allow to boil 20-40 minutes or until a fork easily penetrates the rutabaga. Remove from the boiling water and allow to cool.
Peel the roots (the skins of the beets should come off by hand, you'll need a peeler for the rutabaga). Dice into bite sized pieces and toss with all ingredients except the parmesan. Bake at 400 degrees for 15 minutes, toss again and bake for another 15 minutes. Take out of the oven and sprinkle with parmesan cheese. Serve hot.