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Roasted Rutabaga Noodles

Rutabaga, or "short root" in Swedish, is a root vegetable originating in the Scandinavian peninsula. It is the result of crossbreeding a cabbage and turnip. From Scandinavia, it spread to all of Northern Europe and North America. During the Second World War, Rutabaga was the last resort food for millions of French and German as such it has an image of "poor people/hard times food" in these two countries. Hence, the little miracle that Cavita accomplished by having Antoine eat some!

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Rutabaga is fully edible, from its roots or its leaves. It is filled with Vitamin C and its flavor, halfway between cabbage and turnip is really intriguing.  Come and try it in our recipe of Roasted Rutabaga Noodles. Through this recipe, you will discover an innovative way to accommodate this vegetable in a fully vegan main dish that can be packed for your week's meals. It's fast and easy on the pocket. Enjoy!

 

The ingredients are given for 4-6 servings depending on the size of the Rutabaga.

Rutabaga, spiralizer
INGREDIENTS

 

Roasted Rutabaga​​

  • 1 Rutabaga

  • 2 heads of garlic

  • 3 tbsp of olive oil

  • 1/4 white onion, sliced

  • 1-2 tbsp of garlic powder

  • 1-2 tbsp of onion powder

  • 1-2 tbsp of chili flakes

  • Salt

  • Black Pepper

Rutabaga Noodles, Spiralizer

Sauce

  • 2 cups of your favourite tomato sauce

  • 2 tbsp of fresh basil, minced

  • 8 cloves of roasted garlic

  • 1 tsp of olive oil

  • 2 tsp of fresh thyme, chopped​

  • Black Pepper

  • Salt

  • Chives, chopped

 
DIRECTIONS

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Preparing the Rutabaga

 

  1. Wash and peel the rutabaga. Cut the two edges so that you have two flat parallel surfaces for the spiralizing.
  2. Then comes into play the spiralizer. There are a lot of spiralizers out there. If you are looking for one that works, we are using the one from OXO and it does the job well. Set up your spiralizer and install the peeled rutabaga. Spiralize!
  3. Cut the rutabaga noodles in spaghetti length noodles and separate the noodles that didn't get separated during the spiralizing. Your Rutabaga noodles are ready for the next step!
  4. Peel and slice the white onion. Slide open on one side the garlic heads. All these will be roasted also.

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Roasting the Rutabaga

  1. In a very big bowl, combine the olive oil, the garlic powder, the onion powder and the chili flakes (adjust the amount of chili flakes to the level of heat you want to achieve). Add salt and black pepper to your taste.

  2. Add the Rutabaga noodles and massage the seasoning onto the noodles so that they are all coated with it.

  3. Lay the seasoned Rutabaga noodles on two baking trays covered with parchment paper. Distribute the noodles on the tray as evenly as possible and do not hesitate to use more trays if needed so that noodles are not crowded on top of each other (which would lead to the noodles steaming and not roasting). Add to the tray the white onion and the garlic heads.

  4. Roast in an oven pre-heated at 350 °F for 30 minutes, tossing them around every 10 minutes. The noodles are ready!

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Preparing the sauce

  1. Heat a sauce pan to medium-high fire. Add the olive oil and 8 cloves of roasted garlic taken from the garlic heads you just roasted. Sauté until the cloves are golden on all faces.

  2. Add your favorite tomato sauce to the saucepan and let it sauté a bit to caramelize the juices and warm it up to piping hot temperature.

  3. Once ready, add the basil, the thyme, the salt and the black pepper.

  4. In a plate, put a generous amount of your Rutabaga noodles. Top it with several tablespoons of your tomato sauce along with some chopped chives for the freshness. Enjoy!

Vegan, Rutabaga, noodles, pasta, tomata sauce, garlic, vitamin C
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