Listen, I can eat potatoes all day long. Mashed potatoes, french fries, baked potatoes, smothered potatoes, hash browns, potato chips, tater tots, all of em! But the way my health and body goals are set up, I can’t eat potatoes all day long. I Googled comparable vegetables with less carbs. Jicama, turnips and parsnips were suggested but something about the rutabaga felt very Big Momma’ish. And I’m always down to channel my grandmother, Arthell Williams, aka my Big Momma.
Took some upper arm strength to peel and cut this bodacious beauty, but I was well pleased with the final product. The rutabaga is a cross between a turnip and cabbage. It didn’t taste exactly like a potato. It had a tinge of bitterness like a turnip, but it mimicked the creaminess of a white potato. The biggest win though: the aroma from cooking it was reminiscent of Big Momma and Big Daddy’s house when Big Momma was in the kitchen working her magic. And let me tell y’all something. There ain’t too many things more soul-pleasing than the comfort of being wrapped up in the sights, sounds, and smells of Big Momma’s kitchen.
My grandparents have been my ancestors since 1995. If I had the blessed opportunity to go back in time, I’d sit at their feet and soak up all their wisdom and knowledge. If your grandparents are still living, cherish them, wholly.
❤️Roasted rutabaga with a creamy basil and rosemary dipping sauce❤️