Most people think that rutabagas are turnips.
Let’s clarify: Rutabagas are big and purple/brown in colour with a hint of cream colour, not small and pale yellow with a small ring of purple/pink at the top – that would be a turnip. They may be different looking, but what they do have in common is they are both members of the cruciferous family of disease-lowering vegetables.
2/3 lb (350 g) rutabaga, approx ½ a medium rutabaga
2 Empire or Gala apples
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) finely chopped crystallized or candied ginger – see page XX
¼ cup (60 mL) natural apple juice – see page XX
- Cut the rutabaga in half. Cut off the tough outer peel. (store the other half in the fridge for up to 1 week)
- Cut the peeled rutabaga in half lengthwise. Cut each half into 1/4 –inch (5 mm) slices. Set aside.
- Scrub apples. Cut into quarters and remove core from each quarter. Cut each quarter into 5 slices. They will look like thin wedges. Set aside.
- Heat a medium/large non stick frying pan over medium heat. Add oil and rutabaga. Fry one side of rutabaga till it turns golden brown. Flip and fry on the other side.
- When both sides are golden brown, add apples and candied ginger. Toss well. Add apple juice, cover and reduce heat to simmer. Cook for 5 minutes.
- Remove the lid, turn the heat to medium and continue cooking till most of the juices have evaporated. Approx. 3 minutes. Serve.
Makes approx. 3 cups (750 mL)
One serving = ½ cup (125 mL)
One serving contains:
81 calories, 2.6 g total fat, 0 g sat fat, 0 g trans fat, 8 mg sodium, 15.4 g carbs,
2 g fibre, 11.7 g sugar, 1 g protein
Diabetes Food Choice Values Per Serving
1 Carbohydrate, ½ Fat