Mmmmmmm root vegetables…I bet you say that phrase a TON. Believe it or not, I do – at least for most root veggies. This recipe involves a mixture of rutabagas, turnips, and carrots. They are roasted with vegetable oil, and then coated in a maple syrup and chicken broth reduction. It’s a delicious, warm, and inviting side dish that wonderfully compliments a roast, or other meat dishes. A bonus of this dish? It gets tastier the longer it sits in the fridge and soaks up more of the saucy goodness. Also, my toddler loves the finger-sized portions and the hint of maple syrup.
I have made this dish twice. The first time, I couldn’t find rutabagas as the store, so I substituted parsnips. The parsnips were a wonderful substitution. I found the turnips to be slightly odd. I had never eaten them before. They were OK, but definitely not my favorite. The second time I made this dish a few weeks ago, rutabagas were easily found, and I stuck to the recipe. I still thought the turnips were strange. I think what I will do when I make this recipe again is either substitute parsnips for turnips, or add parsnips into the mix, and use a smaller amount of the other vegetables. I’m not quite ready to give up on turnips. I feel like they need a fighting chance, perhaps in another dish. Do any of our readers have a turnip dish that they enjoy? Please share!
Below are some pictures of the before process. I forgot to take pictures of the after. 😦