Stuck at home, we received a box of vegetables from a friend and it included 5 rutabagas. Now this vegetable isn’t high on people’s list and frankly, all we could think of was roasted rutabaga. Sure it’s tasty but how many times can we eat the same thing?
Even though rutabagas are a great storage veggie, there’s a boredom limit and it was reached. Then I recalled seeing rutabaga being used for veggie noodles, sliced thin with a vegetable peeler or mandoline, and boiled for three minutes in salted water. Sure enough, that treatment reduces any strong flavors and becomes the perfect base for sauces.
Here, we use the “noodles” and mix them up in a hearty cream sauce (that uses a cauliflower/cashew base), add smoky tempeh bacon and peas and bake it to make a scrumptious pie.
You’ll never think about rutabaga the same way again.