I challenge you to try rutabagas, aka Swedish turnips, either for the first time or give them another shot on your dinner plate. Rutabaga’s often get a bad rep due to preconceptions or previous (bad) experiences.
Rutabaga, believed to be a natural hybrid of turnip and wild cabbage, are sweeter and less peppery than their turnip cousin. Rutabaga’s are an excellent source of vitamin C and a good source of potassium and fiber.
Rutabagas mix well with other root vegetables such as carrots and potatoes, whether they are roasted, mashed, braised or in a stew. Smaller rutabagas are good eaten raw, such as in a salad or coleslaw. Larger ones are best cooked.
Fun Fact: Rutabaga is a cruciferous vegetable, same family as cabbage and broccoli.
Culinary Tip: Avoid overcooking. For best results with large rutabagas, boil for 5 minutes prior to stir-frying, braising or baking. For more info on preparation tips.
Recipes – Rutabagas not just for salads and stews:
Baked Rutabaga Chips: don’t want to heat up your house with the oven? Try using a toaster oven.
Smashed Rutabagas with Ginger Roasted Pears: avoid using the oven by cooking the pears over medium high heat on the stove top until tender. Serve as is or over plain yogurt or with a small scoop of ice cream or dollop of whipped cream.
Rutabaga, cut into ½ inch cubes
Potato, cut into ½ inch cubes (optional)
Carrots, sliced (optional)
salt and pepper, to taste
herbs of choice, i.e. Italian herb mix, rosemary, etc
Place vegetables in a bowl, toss with olive oil to lightly coat vegetables. Mix in salt, pepper and herbs. Place in foil packet. Grill until vegetables are tender.