Always on the alert for things that have no cholesterol, I have rediscovered the rutabaga. The first time I had it was on Thanksgiving. It was boiled, mashed with butter & salt, and covered with turkey gravy! (It’s a cross of a turnip and a cabbage.) It was terrific. Now I’ve come to understand that it’s really like a potato that went to college. Anything you can do with a potato, you can do better with a rutabaga! Besides being fat-free, cholesterol-free and a good source of fiber, they are rich in Vitamin C, Calcium, Potassium and some Iron, too. Once you get your rutabaga home, cut off the stem and peal it. You will need a sharp knife! Some people cube it, coat it with oil and spices then roast it (on a foiled pan) for 20 minutes or so. I shred it and sauté it in butter and little oil and add salt & pepper as a side for breakfast. I also love to take a big one, shred it, and add an egg, minced shallots, salt and pepper and make rutabaga pancakes. They freeze well and fry up beautifully. As a side note, in Scotland and Ireland, they carve them out the we do pumpkins for jack-o-lanterns on Halloween!
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