Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
The rutabaga is a root vegetable that looks very much like a turnip with yellow flesh and ridges at its neck. Although this vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food for most people.
Rutabagas have a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. Rutabagas are members of the cabbage family called cruciferous vegetables and have nutrients that may be cancer-fighting and are loaded with vitamins C and A, the mineral potassium as well as dietary fiber.
Ingredients
- 3 Tablespoon olive oil
- 1 medium yellow onion, coarsely chopped
- 2 medium celery stalks, coarsely chopped
- 1 ½ lbs. rutabaga, peeled and coarsely chopped (about 4 cups)
- 4 cups water
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
Directions
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Coarsely chop the rutabaga, onion, and celery. Warm the oil in a large pot over medium heat. Add the onion and celery. Cook until tender, stirring occasionally, about 5-8 minutes.
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Add the rutabaga and water. Bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes.
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Remove from heat and add the smoked paprika, black pepper and salt. Blend with an immersion blender until smooth. If consistency is too thick, add water a little bit at a time until desired consistency. Serve immediately.