Rutabaga
The rutabaga is a cross between the cabbage and the turnip. It probably originated in Scandinavia or Russia and was first noted growing wild in the 1600s. It is a member of the Brassica family. While it is usually called a rutabaga (from the old Swedish word rotabagge, meaning root and short, stumpy bag) in North America, it may also be called the Swedish turnip or yellow turnip. In England, it is simply a turnip. Other British Commonwealth countries call it a swede. In Scotland, it is a tumshie or neep. In some Scandinavian countries, it is kalrot or kalrabi (not to be confused with the vegetable kohlrabi).
The root vegetable and leaves can be eaten and are often used as winter feed for livestock.
Rutabagas can be very bitter due to the glucosinolate (sulfur-containing antioxidants) content. Some individuals will find rutabaga especially bitter because of a gene which sensitizes their bitter receptors.
It is often substituted for potatoes. They are lower in carbohydrates which break down in simple sugars than potatoes and thus are highly recommended for diabetics. Nutritional content is also higher than in potatoes.
Rutabagas are high in Vitamin C and carotenoids, antioxidants. They also contain high levels of manganese, phosphorus, magnesium, calcium, zinc—all important for bone health—and iron and potassium—important for cardiovascular health—as well as Vitamins E, K and many B vitamins.
They can be stored in the refrigerator for 1 to 4 months. They can also be cut into pieces, blanched and stored in the freezer. Storage negatively affects taste.
Most rutabagas have a coating of wax when brought in stores, resulting in them being called wax turnips. It is difficult to peel with this coating. It is suggested that you cut off the top and root end and then stand up the rutabaga and use a paring knife to cut the peel and wax in slices around the side.
In Finland, rutabaga is roasted, baked, boiled, used in soups, thinly julienned raw in a salad and as the major ingredient in a popular Christmas dish lanttulaatikko or swede casserole. Finns use rutabaga in most dishes that call for any root vegetable.
In Sweden and Norway, rutabaga is cooked with potatoes and carrots and mashed with stock or cream to create rotmos (root mash in Swedish). Sometimes onion is added. A similar mash is also popular in Wales.
In the Netherlands, a traditional dish called stamppot is made from a combination of potatoes mashed with one or several other vegetables or fruits. These vegetable pairings may include sauerkraut, endive, kale, spinach, turnip greens, rutabaga or carrot and onion.
Rutabagas play a role in English, Scottish and Australian cuisines.
There is an International Rutabaga Curling Championship annually in Ithaca, New York on the last day of market season at the Farmers’ Market.
The city of Askov in Minnesota has the annual Askov Fair and Rutabaga Festival on the fourth weekend of August. It was formerly the “Rutabaga Capital of the World.”
Despite its popularity in the world, Germans and French consider rutabagas a food of last resort. They are associated with food shortages in World Wars I and II, when boiled stew with rutabaga and water as the only ingredients was one of the only foods available.
I think the following recipe for rutabaga fries would win over even the Germans and French:
Rutabaga Fries
6 servings
Preheat oven to 400
Ingredients:
Peel the rutabaga and cut into 1/2” x 2.5” spears.
Steam about 12 minutes until tender.
Dry the spears on a paper towel.
Toss with the olive oil, garlic and rosemary.
Lay the spears out in a single layer in a flat pan, keeping them from touching.
Bake for 25 minutes, turning once.
Place under the broiler to finish browning—watch to keep them from burning.
Salt to taste and serve immediately.
The rutabaga is a cross between the cabbage and the turnip. It probably originated in Scandinavia or Russia and was first noted growing wild in the 1600s. It is a member of the Brassica family. While it is usually called a rutabaga (from the old Swedish word rotabagge, meaning root and short, stumpy bag) in North America, it may also be called the Swedish turnip or yellow turnip. In England, it is simply a turnip. Other British Commonwealth countries call it a swede. In Scotland, it is a tumshie or neep. In some Scandinavian countries, it is kalrot or kalrabi (not to be confused with the vegetable kohlrabi).
The root vegetable and leaves can be eaten and are often used as winter feed for livestock.
Rutabagas can be very bitter due to the glucosinolate (sulfur-containing antioxidants) content. Some individuals will find rutabaga especially bitter because of a gene which sensitizes their bitter receptors.
It is often substituted for potatoes. They are lower in carbohydrates which break down in simple sugars than potatoes and thus are highly recommended for diabetics. Nutritional content is also higher than in potatoes.
Rutabagas are high in Vitamin C and carotenoids, antioxidants. They also contain high levels of manganese, phosphorus, magnesium, calcium, zinc—all important for bone health—and iron and potassium—important for cardiovascular health—as well as Vitamins E, K and many B vitamins.
They can be stored in the refrigerator for 1 to 4 months. They can also be cut into pieces, blanched and stored in the freezer. Storage negatively affects taste.
Most rutabagas have a coating of wax when brought in stores, resulting in them being called wax turnips. It is difficult to peel with this coating. It is suggested that you cut off the top and root end and then stand up the rutabaga and use a paring knife to cut the peel and wax in slices around the side.
In Finland, rutabaga is roasted, baked, boiled, used in soups, thinly julienned raw in a salad and as the major ingredient in a popular Christmas dish lanttulaatikko or swede casserole. Finns use rutabaga in most dishes that call for any root vegetable.
In Sweden and Norway, rutabaga is cooked with potatoes and carrots and mashed with stock or cream to create rotmos (root mash in Swedish). Sometimes onion is added. A similar mash is also popular in Wales.
In the Netherlands, a traditional dish called stamppot is made from a combination of potatoes mashed with one or several other vegetables or fruits. These vegetable pairings may include sauerkraut, endive, kale, spinach, turnip greens, rutabaga or carrot and onion.
Rutabagas play a role in English, Scottish and Australian cuisines.
There is an International Rutabaga Curling Championship annually in Ithaca, New York on the last day of market season at the Farmers’ Market.
The city of Askov in Minnesota has the annual Askov Fair and Rutabaga Festival on the fourth weekend of August. It was formerly the “Rutabaga Capital of the World.”
Despite its popularity in the world, Germans and French consider rutabagas a food of last resort. They are associated with food shortages in World Wars I and II, when boiled stew with rutabaga and water as the only ingredients was one of the only foods available.
I think the following recipe for rutabaga fries would win over even the Germans and French:
Rutabaga Fries
6 servings
Preheat oven to 400
Ingredients:
- 1 rutabaga (1.5 pounds)
- 1 teaspoon olive oil
- 4 sprigs of fresh rosemary, minced
- 3 cloves garlic, minced
- salt, to taste
Peel the rutabaga and cut into 1/2” x 2.5” spears.
Steam about 12 minutes until tender.
Dry the spears on a paper towel.
Toss with the olive oil, garlic and rosemary.
Lay the spears out in a single layer in a flat pan, keeping them from touching.
Bake for 25 minutes, turning once.
Place under the broiler to finish browning—watch to keep them from burning.
Salt to taste and serve immediately.
