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Rutabagas are a tasty root vegetable that can be scalloped instead of potatoes.
by Fotolia/David Sigal
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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
6
SERVINGS
Ingredients
- 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
Directions
- 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.
- Preheat the oven to 400° F. Grease a 6- x 12-inch baking dish. Arrange half the rutabagas in dish and season with salt and pepper. Layer half the parsley sauce over the rutabagas and repeat the layers. Sprinkle the veggie parmesan cheese over the final layer, then cover with aluminum foil and bake for 50 minutes or until bubbly.
Read more: Find more of Janet Hudson’s tips for simple vegan cooking in Easy Vegan Soup Recipes, Easy Vegan Dinner Recipes and Easy Vegan Desserts.
This excerpt has been reprinted with permission from The Easy Vegan: Over 400 Delicious Recipes and Menus for Every Day of the Year by Janet Hudson and published by Hampton Roads Publishing, 2012.
