Baked rutabaga

I first tried rutabaga only two or three years ago. I experimented with it, cooked or raw, and like it. When growing up, I had no idea that this delicious vegetable was edible for humans, I only heard of it being used as animal feed. Only recently I discovered why: it was one of the few foods given to people in concentration camps and I am pretty sure my relatives as well as other people avoided it because it reminded them of the horrors of war.

Being lucky to live in peace and with abundance of food, I gladly eat rutabaga quite often. Apart from this recipe, I will certainly be posting more rutabaga foods in the future. It is high in vitamin C, calcium, potassium, magnesium and dietary fiber and is certainly worth including it into everyone’s menu.

Baked rutabaga 1


4 rutabagas,

½ onion,

½ teaspoon ground cumin,

½ teaspoon ground coriander,

½ teaspoon ground paprika,

2 tablespoons extra virgin cold pressed olive oil.

Heat the oven to 380ºF or about 190ºC. Peel the rutabagas, cut them into cubes and place on a glass or stainless steel baking pan. Sprinkle it with the spices and olive oil, mix very well and bake for 35 minutes, stirring occasionally.

Baked rutabaga 2

Serve it with legumes of your choice. I did not serve with any grains because rutabaga is starchy enough to do without them, just like potatoes.