Rutabaga and Summer Sausage. The farmer's market near our apartment here in Jersey City has the best chicken sausage. Every time we make our weekly trip (during the summer, of course), we make sure to open the sausage cooler and grab our favorite - Feta and Basil Chicken. Rutabaga might look strange but on the inside it's a nutritional powerhouse.

But it's distinctively peppery-sweet flavor can add a lot to a dish if it's used correctly. Here's everything you need to know about buying, preparing, and eating rutabagas. Here's some rutabaga facts and a healthy Roasted Rutabaga Recipe that makes a great alternative to potato. You can have Rutabaga and Summer Sausage using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Rutabaga and Summer Sausage

1. Prepare 1 of medium rutabaga.
2. It's 1/2 cup of summer sausage.
3. You need 2 tablespoons of butter.
4. You need To taste of kosher salt.
5. You need To taste of ground black pepper.
6. It's 1/4 cup of water.

Rutabaga is a low-carb root vegetable you can use. Rutabagas are the roots of a hardy biennial plant, with bluish-colored leaves similar to those of a cabbage, yet smoother. Young leaves can be eaten Rutabagas are larger than a turnip, described by horticulturalists as having a "swollen neck" where the stems and leaves protrude. Yes, we love rutabagas here, and this mashed version is an excellent way to serve them.

Rutabaga and Summer Sausage instructions

1. Peel and cube the rutabaga. Dice the summer sausage..
2. Add the rutabaga and butter to a pot. Start the heat then add the water, summer sausage, and seasoning..
3. Cook till fork tender and serve I hope you enjoy!!!.

We are Newfoundlanders and always make Rutabagas and carrots together. Peel the rutabaga, rinse and cut into bite-sized pieces. Rutabagas (sometimes called Swedes in parts of the world) are fairly similar to turnips, with a slightly bitter flavor, and a yellower interior. They are a root vegetable, and actually a cross between turnips and cabbage. Rutabagas are used in all sorts of cuisines, from Scandinavian to British to American.