The Forgotten Veggie: Rutabagas

Poor rutabagas. Most people wouldn’t recognize a rutabaga if they saw one— let alone actually venture to eat one! It’s such a shame, really, because this forgotten root vegetable has endless possibilities. Although it’s technically a yellow turnip, this oft-overlooked vegetable is much sweeter, and the taste is akin to potatoes (someone remarked to me they taste “buttery”). In comparison to potatoes, however, rutabagas have less than half the calories (1 cup=51 calories for rutabagas & 136 calories for potatoes) and half the carbs (1 cup=12 grams for rutabagas & 31 grams for potatoes). Rutabagas can be subbed for potatoes in almost any recipe, but here’s just one easy way to give the forgotten rutabaga some love by adding it to your diet!

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Dilled Smashed Rutabagas
Serves 2-3
1 rutabaga, peeled and cubed
1/4 teaspoon sea salt
1/4 cup plain nonfat greek yogurt
1/2-1 teaspoon dill weed
salt and pepper to taste

Bring a pot of water with 1/4 teaspoon sea salt to a boil over medium heat. Add in the rutabaga cubes, and cook for 15-20 minutes until tender. Remove from heat and drain the rutabagas. Using a fork, smash the rutabaga cubes thoroughly (you can use a mixer if you’d like— but I personally tend to not waste the time dirtying another dish!). Add in the plain nonfat Greek yogurt, dill weed, salt, and pepper, then continue to mash until completely combined. Serve as a side dish with your favorite meal!

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