Easy Vegan Side Dish: Scalloped Rutabagas

Turn this root vegetable into a healthy, meat-free and easy addition to your dinner.

| Feburary 14, 2013

  • The Easy Vegan
     In “The Easy Vegan,” vegan chef Janet Hudson shows how to use easy-to-find fresh ingredients, dairy and meat substitutes, and common pantry staples to create easy everyday recipes low in cholesterol and fat as well as high in important antioxidants, vitamins and minerals. These appetizers, dinners and desserts make for healthy, satisfying animal-product-free feasts for vegans, vegetarians and meat-eaters alike.  
    Cover Courtesy Hampton Roads Publishing
  • Rutubagas
    Rutabagas are a tasty root vegetable that can be scalloped instead of potatoes.
    Photo Courtesy Fotolia/David Sigal

  • The Easy Vegan
  • Rutubagas

Whether you're a practicing vegan or a meat-eater looking to improve your health, The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year (Hampton Roads Publishing, 2012) offers hundreds of recipes to reinvigorate your everyday meals. With more than 440 recipes ranging from appealing appetizers to delicious desserts, Janet Hudson’s The Easy Vegan takes a healthy approach to some of the most common dishes. In the following excerpt, Hudson shares a quick recipe for spicing up a veggie — rutabaga — for dinner or a side dish.  

Buy this book in the MOTHER EARTH NEWS store: The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year.

Scalloped Rutabagas Recipe

Serves 6 

2 pounds rutabagas, peeled and sliced
1 bunch Italian parsley
2 tablespoons vegetable margarine
1 jalapeno pepper
2 shallots, thinly sliced
1 garlic clove, minced
1/2 cup vegetable broth
1 cup multigrain milk
sea salt and pepper
1/4 cup grated veggie parmesan 



Cook the rutabagas in salted, boiling water for 5 minutes; remove and pat dry. Cook parsley in the same water for 5 minutes; drain.

Melt the margarine in a skillet, add the pepper, shallots, and garlic and saute for 10 minutes. Add the broth and cook until reduced in half. Add the milk and simmer 8 minutes, again reducing the sauce. Stir in the parsley, season with salt and pepper, and cook for about 4 minutes to thicken.






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