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Rutabaga purée with fresh mint
Starting to eat low carb, gluten and sugar-free have brought me a lot. Not alone did it opened my eyes for how to feel better in so many ways, but it also luckily opened my eyes for products and ingredients that I maybe would have missed otherwise. Rutabaga is a one of these. My only memory from this wonderful vegetable in my childhood is the horrible puree that we HAD to eat in school together with a disgusting, overcooked so-called wiener-sausage. The lady helping us cut the food (yes, that is how it used to work in the Swedish cantina in schools) knew that no child ever would like this and every plate and napkin was controlled before you were allowed to leave the room. You had to finish what was on your plate… The best way to create a trauma with food in other words. Luckily, I found my way back to rutabaga again via my lovely vegetable shop around the corner. The dish below is sweet, crunchy and fresh. It works perfect with some baked meat, …