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Balsamic Rutabaga Wedges
(recipe, Rebeca Torres Rose)
From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.
- 2 medium rutabagas (about 1½ pounds)
- 1 Tbsp. olive oil
- 1½ Tbsp. high-quality balsamic vinegar
- sea salt
- Heat oven to 500 degrees F. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cur each rutabaga in half lengthwise, then cut each half into 3 to 4 long wedges. Place wedges in a baking pan and toss with olive oil to coat well. Spread into a single layer and try to keep them from touching one another. Roast for 20 minutes. Use thongs to turn each wedge over. Roast another 15 to 20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.