Over the weekend, Lu and I went to the farmer’s market. We hadn’t been in a couple of weeks, and it was nice to see our local farmer Dale.
He was sitting in a sunny spot near the farm stand, soaking in the rays, marking up a printed inventory spreadsheet, and he looked up and said, “I think you’ll be disappointed – no zucchinis!”
Since we were in a rush, I didn’t have time to explain to him my obsession with root vegetables (since starting Inspiralized), but I’m looking forward to chatting with him next weekend about it.
Before Inspiralized, I never ate a rutabaga. I only ate sweet potatoes diced and roasted. I poo-pooed turnips. I only had parsnips once (in London, while studying abroad) and loved them, but had no idea what they actually looked like, so I never cooked them. Beets were only eaten at restaurants, because they intimidated me. Celeriac? What?! Never heard of it.
You get the picture. I didn’t really know much about root vegetables, thought they were heavy and difficult.
Shortly after starting Inspiralized and asking myself, “Is there more to
life spiralizing than zucchini noodles?” And the next day, I had spent that month’s blog revenue in root veggie groceries and started experimenting.
Rutabaga has been my favorite veggie to spiralize since. Not because it’s easy to spiralize (although, with the Inspiralizer, it’s as easy as it gets), but it absolutely transforms into a delicious noodle. It’s nutty, buttery, and I could literally eat it with nothing on it, just as a side.
My business card and e-mail signature even say “Favorite vegetable to spiralize: rutabaga.” Seriously – don’t believe me, send me an e-mail!
This dish is simple, but flavorful, thanks to the natural flavors of the rutabaga. Can you tell I love rutabaga?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.