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Mashed Rutabagas

1/9/2018

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Ingredients:
1 Rutabaga
2 TBSP Butter
Salt & Pepper

1. Peel and cut rutabaga into bite-size cubes.

2. Boil cubes in water until soft. You should be able to easily pierce cubes with a fork.

3. Remove from heat and drain water off with a colander.

4. Put drained cubes in a mixing bowl and mash with either a hand masher or electric mixer. Add butter, salt and pepper to taste.

Great taste! Serve with a kale salad and lean meat.

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Roasted Rutabagas

1/9/2018

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Ingredients
1 Rutabaga
2 TBSP Olive Oil
1/2 tsp apple cider vinegar
2 TBSP Chopped Parsley
Salt & Pepper to taste

1. Preheat oven to 425 degrees
2. Peel and cut rutabaga into bite-size cubes
3. Toss rutabaga cubes with oil, salt & pepper. Place on baking dish in a single layer and roast until soft. (30 to 45 minutes) Stir after about 20 minutes of cooking.
4. Remove from oven and put in serving bowl. Toss with vinegar and parsley while still hot and before serving.

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Sauteed Tumeric Cabbage

1/9/2018

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Ingredients:
1 medium cabbage (green or red)
4 TBSP Olive Oil
1/2 tsp Black Pepper
1/2 tsp Tumeric

Adding heat, black pepper and oil to tumeric increases it nutritional benefits!

1. Slice the cabbage into wedges. Just a few for a single serving or two, or the entire cabbage for a family-size side dish.

2. Chop cabbage wedges into bite-size pieces.

2. Heat oil in skillet then add cabbage, pepper and tumeric. I ususaly stick the tip of my knife in the tumeric spice jar and get a little to cover the tip. For these three small wedges, I put 3 small scoops of tumeric in my cabbage. You can use more or less, depending on your taste.

3. Cook on medium/high until cabbage has soften, but is still a little firm. About 5 or 10 minutes.

Bon Appetit!

Served here with a lean burger patty, and one half sliced avocado and tomato.

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Carrots & Parsnips

1/5/2018

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This is a really simple side dish. Only a few ingredients needed.

Ingredients
3 Carrots
3 Parsnips
2 TBSP butter
1/4 tsp Cinnamon

1. Wash and slice the carrots and parsnips into bite size pieces. You can peel if you like, but I don't as I want all the goodness that's in the peel.

2. Melt the butter in a skillet.

3. Add sliced carrots and parsnips. Sprinkle on the cinnamon and stir.

4. Cook on medium heat for about 10 minutes until the vegetables are soft. You want them soft, but still a little firm. Stir occasionally and allow them to brown slightly. The sweetness of the parsnips will come out as they cook and caramelize in the butter.

ENJOY! Served here with sauteed okra and left-over rotisserie chicken.

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Mashed Rutabagas

Roasted Rutabagas

Sauteed Tumeric Cabbage

Carrots & Parsnips

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