The rutabaga, sometimes called a yellow turnip, is not the most attractive vegetable on the stand. You might even call it ugly. However, you should give it a chance, especially considering how nutritious it is.Rutabagas are high in vitamin C and fiber. They’re also a good source of potassium and calcium. Their unique flavor is sure to win you over, especially in when you combine rutabagas with the sweetness of coconut milk, as in this featured recipe.
2 large rutabagas (about 2 pounds), peeled, cubed (about 6 cups)
1 cup coconut milk
1/4 teaspoon salt
Place rutabaga in a large saucepan with about 8 cups water. Bring to a boil. Reduce heat, and cover. Simmer 30-40 minutes, or until softened. Drain in a colander. Add coconut milk, and mash with a potato masher until desired consistency. Stir in salt, and serve.
Yield: 6 servings (serving size: about ½ cup)
Calories per serving: 126