Greek Oven Roasted Rutabaga

INGREDIENTS:

• 2 smallish rutabagas, about 750g | 1.75lb total

• 1/4 cup extra-virgin olive oil

• 2 tbsp Dijon mustard

• 2 tbsp lime juice

• 2 tbsp fresh thyme, finely chopped

• 1 tsp Himalayan salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1/2 tsp chili pepper flakes

PREPARATION:

1. Preheat the oven to 400°F

2. Peel the rutabagas and cut them into roughly 2" chunks; place them in a large mixing bowl.

3. Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.

4. Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.

5. Spread the rutabaga in a single layer across a broiler pan, making sure there is plenty of room between the pieces of rutabaga to allow air to circulate freely.

6. Cover with aluminum foil and bake in the oven for 30 minutes, then remove the foil, lower the heat to 375°F and continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, about 25 minutes.

7. Once the rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt. Let it cool for a few minutes and then serve, garnished with fresh herbs and a dribble of extra-virgin olive oil, if desired.

Lentil and Vegetable Stew with Kale

INGREDIENTS:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)

• 1 medium celery root (celeriac), peeled, chopped (3 cups)

• 1 medium rutabaga, peeled, chopped (2 cups)

• 1 pound brown lentils, rinsed

• 1 tablespoon herbes de Provence

• 8 cups (or more) vegetable broth

• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

PREPARATION:

1. Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes.

2. Stir in lentils and herbes de provence. Add broth and kale.

3. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired.

4. Season with salt and pepper.

Roasted Rutabaga with Maple Syrup and Thyme

INGREDIENTS:

• 1 large or 2 small rutabaga

• 2 tablespoons olive oil

• 3 tablespoons maple syrup (see notes)

• salt

• 1 tsp dried thyme

• black pepper

• 1 tbsp fresh thyme (for garnish - optional)

PREPARATION:

1. Pre-heat the oven to 200ºC/390ºF. Place a roasting tin the oven to heat up.

2. Peel the rutabagas and cut them into large chunks.

3. Place the rutabagas in a and dress with the olive oil, maple syrup and dried thyme.

4. Add in a good sprinkle of salt and pepper and toss to combine well.

5. Spoon the rutabaga into the roasting tin, reserving any dressing that has pooled at the bottom of the bowl.

6. Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.

7. Serve with a sprinkling of fresh thyme (Or chives works well too!)

Recipe Notes: Use real maple syrup here, the flavored syrups burn quickly and don't have the depth of flavor you need.

Parmesan Mashed Rutabaga

INGREDIENTS:

• 1 rutabaga

• 2 tbsp butter

• 1/4 cup cream

• 1/3 cup grated fresh parmesan

• Salt

• Pepper

PREPARATION:

1. Peel and chop rutabaga into chunks and toss into a pot of boiling water.

2. Cook for about 20 minutes, until easily pierced with a fork.

3. Drain, return to pot, and add butter, stirring to coat and melt.

4. Mash with a fork or potato masher.

5. Mix in cream and parmesan, and salt and pepper to taste.