I love working with new foods and flavors and I have never used or eaten rutabaga, so I wanted to incorporate it into one of my dishes. I thought, with its potato type texture, it would be great to roast with other veggies and pair well with some runny eggs! Its an easy recipe, but it does take time. I can promise you though, its worth it! The flavors are perfect for any time of year and I am sure you’ll wonder like I did how you haven’t come across this yummy veg before!
ROASTED RUTABAGA & SOFT BOILED EGGS
Servings:4 | Serving Size: 2 Cups Roasted Veggies with 2 Eggs | Calories per Serving: 248
🌽 8 Cups Chopped Rutabaga
🌽 2 Cans Quartered Artichoke Hearts
🌽 1 Medium Yellow Onion
🌽 3/4 Cup of Corn
🌽 4 Garlic Cloves
🌽 1 Tablespoon EVOO
🌽 8 Large Eggs
🌽 Red Pepper, Black Pepper, Parsley, and Cilantro
🌽 Chop the onion and garlic cloves.
🌽 In a large skillet heat up the EVOO on medium high heat. Once it is ready, place the onion and garlic.
🌽 Chop the rutabaga while the veggies cook.
🌽 Add the rutabaga, corn, and artichoke hearts to the pan.
🌽 Sprinkle in some red pepper, black pepper and parsley and mix well.
🌽 While this is cooking boil the 8 eggs for 6 minutes. As soon as 6 minutes is done place the eggs into cold water, so they stop cooking.
🌽 Mix the veggies in the pan often, so they don’t burn and they cook evenly. It will take a while for the rutabaga to go through.
🌽 Once cooked, place 2 cups of the veggie mixture into a bowl.
🌽 Peel two eggs. The eggs should be cooked, but the yolks will be runny.
🌽 Place the eggs on top, then sprinkle on some more red pepper flakes and fresh cilantro.