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Have you ever eaten a rutabaga? I have, but not often. Then my sister-in-law gave me 2 huge ones from her garden this past fall with her recommendation for rutabaga fries. So I made those and have to say we were quite impressed. 6 of us ate a huge pile of the fries with everyone wanting more later.
The rutabaga is much like a turnip and can be used the same way. Sometimes it is called a yellow turnip. It is actually a member of the cabbage family. And both flavors will come through to you as you eat this interesting root vegetable. “A cross between cabbage and a Swedish turnip, the rutabaga was blessed with its name because the word rutabaga is a variation of rotabagge, the Swedish name for this root vegetable. (Herbst) Vegetable expert, Colin Spencer, believes the rutabaga is a cross between a turnip and a kohlrabi. (Spencer) ” (From http://www.vegparadise.com/highestperch4.html) they are also known as Swedes in other parts of the world.
Health Benefits
The rutabaga is high in potassium, manganese, magnesium, folate, calcium, phosphorus, and Vitamin C (53 % of the daily value according to Dr. Mercola). It is also high in fiber. Root vegetables like the rutabaga have been shown to be effective against prostate and colo-rectal cancers, lowering the risk of getting one of these.
It also stores well so is great to have on hand over the winter.
How to make Rutabagas:
1) You can use them in any recipe for turnips or potatoes. So they work in soups, shredded in a hash brown type of recipe, roasted with other root vegetables in the oven, boiled and eaten with some butter and salt, as fries roasted in the oven, or peeled and eaten raw in salads.
2) Rutabaga Fries:
Slice the rutabagas into long thin pieces about 2- 3 inches long by 1/4 inch wide. Toss together with an oil of your choice. I usually use coconut oil, olive oil, or lard, or some mix of these. Sprinkle with garlic powder and salt. Bake in oven for 20-30 minutes at 400 until the fries are beginning to brown. Enjoy.
3) Rutabaga Hash Browns (in the picture up above):
Shred pieces of rutabaga in a food processor. Saute in oil – olive, coconut, or lard or a combination) in a heavy sauce pan for 10 minutes until soft. Spring with seasonings of choice. We like salt, tumeric or paprika, garlic powder.
4) Rutabaga and Daikon Peanut Slaw from Homespun Seasonal Living.
5) Rutabaga and Pea Soup from Homespun Seasonal Living.
6) Mongolian Vegetables from The Provision Room.
For more info:
http://www.vegparadise.com/highestperch4.html
http://foodfacts.mercola.com/rutabaga.html
Shared at Wildcrafting Wednesday, Wellness Wednesday, Natural Family Friday.
So tell me, have you ever eaten a rutabaga before?
Rutabaga is one of the ingredients in the northern Michigan pasty, a meat & vegetables wrapped in a pastry. Originally the pasty was a meal for the copper miners–now it is a popular in many small restaurants.
I have added rutabaga to my mashed potatoes. Also substituted rutabaga for the potatoes in my potato roll recipe. We enjoy this vegetable and have started growing it in the garden.
The pasty sounds good. Do you have a recipe for it by chance?