Roasted Turnips, Rutabaga and Sweet Potatoes

A generous plate of very simple roasted turnips, rutabaga and sweet potatoes has been my go-to this winter. I eat them as a meal of their own, a hearty breakfast along with a couple of eggs, or a side to go with meat. I make large batches because the leftovers are just as good as when this comes out of the oven. I really like this vegetable combination, I think these roots complement each other nicely.

TURNIPS

Turnips are considered to be an ugly cousin of the rest of the produce family, but they are one of my favorite vegetables.

Even though folks compare them to potatoes, their texture and flavor are quite different. They belong to the same plant family as broccoli and cabbage (Brassica rapa), and are less starchy than potatoes. They do have a specific smell, like that of broccoli, ‘stinky’ is the word if you ask my kids.

RUTABAGA

Before potatoes were widely accepted in my native Russia somewhere in the 19th century, rutabaga was a culinary staple. Folks boiled, baked, roasted and dried rutabaga. They made it into kvass and wine. Rutabaga was believed to have medicinal properties, and used for treatment of burns and wounds, as a diuretic to reduce edema, to suppress cough, to name a few.

Rutabaga has more vitamin C and B7 than any root and cruciferous vegetables. It contains high amount of sulfur compound glucosinolate, shown to reduce cancer (source). That compound is also what contributes to the stinkiness. Rutabaga is high in potassium, which helps those with heart disease. Because of its high fiber and low sugar content, it may be beneficial for folks with high cholesterol and diabetes.

Rutabaga’s juice mixed with honey is a very old Russian remedy for upper respiratory infections. The other effective folk remedy is black radish.

HOW TO MAKE ROASTED TURNIPS, RUTABAGA AND SWEET POTATOES

Ingredients

• 3-4 medium turnips
• 3-4 medium rutabagas
• 2-3 medium sweet potatoes
• 1/4 cup olive oil or avocado oil, or melted ghee (how to make ghee)
• salt to taste

Equipment

Vegetable peeler
Baking sheet

Instructions

Pre-heat oven to 425ºF (220ºC). 
Peel turnips, rutabagas and sweet potatoes. 

Chop them into bite size pieces. Cut sweet potatoes larger, as they cook faster. 
Spread chopped vegetables on a baking sheet with low sides. 

Drizzle with olive or avocado oil; season with salt; and toss together. My favorites oils are Jovial olive oil, Primal kitchen avocado oil and homemade ghee.

Cook uncovered for 50-55 minutes, tossing 2 or 3 times.

NOTES

• Depending on your oven, the cooking time can take between 45-60 minutes. 
• In the first 30 minutes, you will notice a lot of steam if you open the oven door – that’s moisture evaporating from the roots. After that they start shriveling and caramelizing.
• After 40 minutes, keep a close look on the vegetables, you may even lower the oven temperature to avoid sudden edges burning. Some folks like really dark edges, I prefer mine on the lighter side. 
• I like leftovers so I make a pretty generous portion. Feel free to reduce the amount of roots.