The roasted rutabaga recipe from Food Network and the Savoy cabbage and rutabaga slaw recipe from Food & Wine are examples of healthy recipes that showcase rutabaga. Both recipes are also suitable for vegetarian diets.
To prepare the roasted rutabaga, peel and dice 1 large rutabaga. Place the rutabaga cubes on a sheet pan, and combine them with 3 tablespoons of olive oil. Add salt and pepper to taste. Roast the rutabaga cubes at 425 F for approximately 40 minutes or until they are golden brown and tender. Mix in 1/2 teaspoon of apple cider vinegar, and add a sprinkling of chopped fresh parsley.
To prepare the rutabaga slaw, peel a 1/2-pound rutabaga, and slice it into 1/4-inch strips. Boil the rutabaga strips in salted water for three minutes, and cool them down immediately in a bowl of iced water. Drain off the water, and pat the rutabaga dry. Shred a 1-pound Savoy cabbage, and discard the core.
Roast 3/4 cup of halved walnuts in an oven preheated to 350 F for nine minutes or until the walnuts are light brown and aromatic. Allow the walnuts to cool before roughly chopping them. Combine 1 1/2 tablespoons each of molasses, lemon juice and white vinegar in a bowl, and trickle in 6 tablespoons of extra-virgin olive oil while stirring vigorously. Add salt and pepper to taste, and incorporate the cabbage, rutabaga and walnuts.