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 bad at all.
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 grilling a rutabaga. If you feel daring sometime, give 'em a try!