I know, I know. Why is there a grilled rutabaga recipe rearing its ugly head here? Well you know? Rutabagas aren't all that bad...
I bought my first rutabagas a few weeks ago. They were on sale for just ten cents a pound, and since I like a bargain, I got a dollar's worth. I just had to figure out what to do with them.
After some study on the internet I learned that rutabagas are a root vegetable that some think is a cross between cabbage and the turnip. I peeled a couple of the ugly, wax covered roots, diced them into half-inch cubes and steamed them. I found they have a texture and flavor similar to carrots. They were kind of sweet and yellowish in color. Not at all unpleasant.
I decided to give them a try on the grill, and they turned out pretty good. Here's how you grill a rutabaga.
Remove the wax covered skin from two rutabagas. (they are dipped in wax in order to preserve their freshness for long periods) Slice them into half-inch thick sections. Coat with olive oil and season with salt and pepper. Grill over low heat for 30 to 45 minutes, until tender.
That's all there is to this grilled rutabaga recipe. If you feel daring sometime, give 'em a try!