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The majority of people have no idea what a rutabaga is. In fact, they may even have a hard time pronouncing it (pronounced root-a-bayga). A rutabaga is actually a cross bread between a turnip and a cabbage. It is a root vegetable that can be eaten raw or cooked. Originally, it was used to feed cattle, however, today it is used by many in salads, stews, pastries or just as a baked side dish. Rutabaga is in season from October to April but you can probably find it year round.
Nutritionally, rutabagas are high in fiber, have no fat or cholesterol, are low in calories, are an excellent source of vitamin C and are a good source of potassium, zinc and vitamin A which are all important for performance. Rutabagas taste slightly sweet and peppery. They can be stored for a long time in the fridge (about 2-3 weeks) or about 1 week in the pantry. They have a waxy exterior and that is mainly to keep the moisture. This exterior needs to be peeled off before eating. Many people will use rutabagas instead of potatoes since they contain more fiber and slightly less carbohydrates per serving. Meaning, you can mash it, bake it, boil it, stir-fry it and even fry it.
Here are some ideas of what to make with these lovely roots:
- Rutabaga mash
Pic from blog.freshharvestga.com - Roasted rutabaga
- This is a great recipe of rutabaga with carrots, lemon and honey but I would use more close to 2 Tbsp of olive oil or coconut oil vs 1/2 a stick of butter
- Rutabaga fries: Peel and cut about 1 lb of rutabagas in fries shape and spread on an oven tray. Season with a little olive oil, garlic powder, cumin, salt and pepper. Heat oven to 375 F. Bake for 30 minutes or until crisp to your liking
- Rutabaga stew to help you warm up on cold days
- Rutabaga soup - here is a collection of 5 different soups
As you can see it is very versatile and can be a part of your main entree or as a side dish. With so many health benefits and uses as well as the ease of buying it and its price, I highly suggest trying this great vegetable.
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