Every single time I shop a rutabaga in Whole Foods, the cashier asks me what that is. The problem is that I can never pronounce it the way Americans do, so we always need a little time to figure out how to add it. The thing is I really love to cook with this root vegetable, also called ‘swede’ in Europe, so I wanted to share the ways I enjoy it.
Before starting the Plant Paradox program I used to make pumpkin soup occasionally, and I loved the creaminess and depth of taste, and vibrant color. Fear not, I found the perfect replacement to my vibrant pumpkin soup, using some of the darlings of a healthy guy diet: root vegetables and resistant starches.