Roasted Rutabaga is a wonderful root vegetable that doesn’t get enough credit. Simply roasted brings out it’s sweetness & unique flavor.
I have a new found love for Rutabaga. I believe it gets overlooked by it’s intimidating outer layer & size. It’s not exactly easy to get into. The trick is having a sharp peeler. The waxy layer is actually paraffin to prevent it from drying out. They are generally harvested in the fall & the wax preserves them through the winter.
Did you know that a Rutabaga is a cross between a Turnip & Cabbage? That places it under the Brassica & Cruciferous family. This means they are loaded with powerhouse nutrients as well as cancer prevention capabilities.
Upon my extensive & ongoing research of the thyroid & causes for its imbalance, cruciferous vegetables convert into phytonutrients, one known as glucosinolates. What’s so special about glucosinolates is their potential for cancer prevention. Once converted into other molecules called isothiocyanates, the glucosinolates have an eye-opening track record in lowering the risk of certain cancers. Pretty amazing. The downside for those with certain thyroid issues is that the thiocyanates inhibits thyroid iodide transport & at high doses could compete with iodide in the organification process within thyroid tissue. It is possible for these compounds to cause hypothyroidism. To sum it up nicely, If you have a dietary imbalance of glucosinolates, (found in cruciferous vegetables) & have an excess amount of iodine in your system, (certain seafoods, sea kelp & use a lot of iodized salt) then there is a slight risk that it could contribute to hypothyroidism. There have been no reports of ill effects to humans from the normal consumption of cruciferous vegetables. In other words. I have been struggling with hypothyroidism, yet the higher benefits from the phytonutrients leaves me not worry about it. I will continue to consume good for me vegetables. — There was a lot of uproar in the thyroid community as to eat or not to eat these types of vegetables. Just steaming, sautéing or roasting them will weaken the compounds that cause this whole orchestra. So the vote has been made recently for thyroid “ers” to continue on with these vegetables!!
This root bulb was a good two pounder. I had to hone my knife real well to get into it.
Alas, I got in there & got to dicing. This guy went a long way. Thats the beauty of prepping large quantities of a few items one day a week that can be made into several different dishes. Wait till you see what else I made with it…
Toss together with a bit of sea salt & coconut oil … and into the oven it goes.
I love the simple method of roasting. It’s easy & it really brings out the flavors of anything.
How do you enjoy eating rutabaga?