Heather Rockwood is a food science junior and Mustang Daily food columnist.
As a way to help visualize my diet, I started a food diary and throughout each day I jot down everything I eat. Then, at the end of the week I take a look at what I’ve consumed and see which food groups I’m excelling at consuming, and which food groups I tend to neglect. The consistent pattern I saw occurring was a plethora of fruits and cheeses — you would think I was French or something — and very few vegetables.
I sat down to brainstorm why it was so easy to feast on fruits but so difficult to venture out and eat my veggies. First, I realized fruits are an easy grab-and-go snack. For example, bananas come in their very own Mother Nature packaging.
Next, I evaluated flavor. Although veggies have natural sugar, fruits undeniably tempt our tastebuds with an alluring sweetness many veggies can’t compete with. Now if you aren’t a sweet tooth, this is not a compelling argument against veggies, but as I’ve mentioned before, I am the owner of one rather large sweet tooth. I often feel compelled to satisfy it — without overloading my blood glucose of course.
So, in my attempt to assuage my cravings for sweetness while adding more vegetables to my diet, I united my favorite fruits with valiant vegetable counterparts. Yes, an epic marriage of sweetness and strength coming together for a celebration of flavor everyone can enjoy.
Exploring vegetables with mild flavors, excellent for mingling and mixing with other foods, is a beneficial tactic for a new veggie connoisseur like me and many of you. One subtle veggie that is quite skilled in complementing flavors is the humble rutabaga.
Rutabaga is a cross between a turnip and cabbage. It was most likely bred into existence in Europe during the Middle Ages. This vegetable thrives in the cool months of winter and is packed full of health benefits. It is high in vitamins A and C, and has a good source of vitamin B as well. Rutabagas also contain a considerable amount of potassium, which helps muscle growth and benefits both nerve and brain functions.
When selecting the roots from the market, look for small to medium-sized roots around 4 to 6 inches. Typically, anything larger than a softball will end up tasting tough and woody. As with most foods, avoid bruised or blemished roots. When ready to cook this veggie — because of its high starch level it provides the best flavor and texture after cooking — just cut it, slice it or dice it, and prepare it just as you would a potato.
As I mentioned, many vegetables do contain natural sugars, and the rutabaga is no different. Its natural sweetness complements roasted meats such as pork and beef. Or, like the recipe that follows, rutabagas’ light sweetness holds perfect company with fruit in a heart-healthy dessert.
No doubt I long to develop a taste for all vegetables flying solo, and await the day I can toss a rutabaga in my backpack and take it out for a bite at snack time; but just as with wine or coffee, acquiring a taste for vegetables is a process that takes time, and for now, I enjoy the complementing addition veggies provide to all my other favorite foods.
HINT: Little Miss Muffet sat on a tuffet eating her curds and … wait! That isn’t cheese she was eating.
Scalloped Rutabaga and Apple Recipe
Ingredients
• 2 cups thinly sliced peeled rutabaga
• 1 tablespoon all-purpose flour
• 1 tablespoon brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon pepper
• 4-1/2 teaspoons butter, melted, divided
• 1/2 cup sliced peeled tart apple
• 1/3 cup apple juice
• 2 tablespoons dry bread crumbs
• 2 tablespoons chopped walnuts
Directions
Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7 to 9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper.
Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top.
Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender. Yield: 2 servings.
Recipe courtesy of TasteofHome.com.