Ok, so this whole cruciferous veggie part of Ideal is tough for someone with a limited palate when it comes to veggies. So, I’ve been doing a lot of online searching for recipes, and two words kept popping up: rutabaga fries. And my first thought was: what the hell is a rutabaga?
Well, it looks like this:
It’s pretty in that photo, but it’s seriously ugly in person. But, I bought one. I took it home, peeled it, julienned it, tossed it in one tablespoon of olive oil, sprinkled salt and pepper and tossed it in the oven. And I was not a fan. The pieces didn’t crisp up, they were quite soggy. And the texture was not pleasing to my palate at all. I might need to try a different recipe, because the one I used made the ‘fries’ burnt on the outside and not quite cooked on the inside. So, even though I don’t know that the rutabaga and I will be buddies, I will give it one more shot before discarding.
Now, on the other hand, I also tried, for the first time, to navigate a jicama. I’d had jicama slaw in restaurants before, but between the dressing, the other veggies, etc. in the salad, I couldn’t tell you what a jicama tasted like. And so when I went to buy one, I had no idea they looked like this:
So, I got it and julienned it, and was an instant fan. It’s kind of the cross between an apple and a water chestnut. Light flavor, crispy texture. Its a great compliment to raw celery or cauliflower. If you haven’t tried it, I highly recommend it.
However, my best discovery of the week is using chopsticks to get myself to slow the hell down when I eat. By the time dinner rolls around I’m craving real food, and have been quite creative in my 8oz of protein and 2 cups of veggies. However, I scarf them down. So, I was at the kitchen store buying a fish spatula (which really does make a difference, btw), I noticed chopsticks and the light bulb went on. Eureka! And so now, for lunch veggies and dinner, I use chopsticks. These little wooden gems help me slow down while I eat, and thoroughly enjoy each bite.
Ciao for now,