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The root of flavours

This dish is worth the effort. The rutabaga gets sweeter when roasted, and the vinaigrette adds to the taste

  • Washington Post
  • Published: 17:00 February 1, 2013
  • Tabloid on Saturday

  • Image Credit: The Washington Post
  • Roasted Rutabagas with Maple-Raisin Vinaigrette

Here’s something I never thought I’d say about rutabagas: Yum. The plain-looking root vegetable isn’t easy to peel or cut, but this dish is worth the effort. The rutabaga gets sweeter when roasted, and the vinaigrette adds sweet and sour flavours that finish the dish. From Stephanie Witt Sedgwick.

ROASTED RUTABAGAS WITH GOLDEN RAISIN-MAPLE VINAIGRETTE

Servings: 4 or 5

Ingredients

900g rutabaga, peeled and cut into roughly 1-inch chunks (see NOTE)

11/2 tbs olive oil

Salt

Freshly ground black pepper

2 tbs vinegar

2 tbs maple syrup

1/3 cup golden raisins, coarsely chopped

Preheat the oven to 375 degrees. Toss together the rutabaga and 1 tablespoon of the oil in a nonstick roasting pan. Season with salt and pepper to taste. Roast for 30-35 minutes, turning the pieces over every 10-15 minutes, until the rutabaga is tender. Meanwhile, combine the remaining 1/2 tablespoon of oil with the vinegar, maple syrup and raisins. Season with salt and pepper to taste. Whisk to form an emulsified vinaigrette. Transfer the rutabaga to a serving dish; spoon the vinaigrette over the rutabaga. Serve warm.

NOTE: To peel the rutabaga, cut off a thin slice at the root and stem ends. Stand the rutabaga on a cutting board, with one of the cut sides down. Use a large, sharp knife to slice off the peel, cutting from top to bottom.

Nutrition per serving (based on 5): 160 calories, 3g protein, 29g carbohydrates, 5g fat, 1g saturated fat, 0mg cholesterol, 95mg sodium, 5g dietary fibre, 21g sugar

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