Here's a great way to honor root vegetables and make them into an entree: wrapped whole in a pastry crust with herbs and baked low and slow until they're butter soft like a pot roast.
This is a technique I used to use for many different root vegetables. Rutabagas and beets can be cooked the same way, just make sure to scrub rutabagas and avoid any that are waxed.
I go over a couple ways to serve them and how I brown them "on the pickup" when it's time to serve. They love acid, whether it's an herby aioli, salsa verde, or just a buttery tomato sauce.
Recipe:
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More Recipes With Uncommon Garden Vegetables
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