What is a rutabaga?
Rutabagas are root vegetables that are similar to turnips. Raw rutabaga is sometimes chopped and added to salads. Rutabagas should be kept away from apples and bananas.
When was rutabaga introduced to New York farmers?
In 1835 a Rutabaga fodder crop was recommended to New York farmers in the Genesee River valley. Rutabaga was once considered a food of last resort in both Germany and France due to its association with food shortages in World War I and World War II.
Is rutabaga the same as kohlrabi?
In Denmark and Norway, kålrabi is sometimes confused with Swedish kålrabbi (kohlrabi). The Finnish term is lanttu. The Romanian term is nap. Rutabaga is known by many different regional names in German, of which Kohlrübe and Steckrübe are the most widespread and most commonly used in lists of ingredients.
Why is my rutabaga bitter and Woody?
Like many other root vegetables, the rutabaga can grow woody and bitter if exposed to sunlight while it grows, so make sure that your rutabagas are fully covered and well spaced as they grow. Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer.
What does Rudebaker look like?
What Does a Rutabaga Look Like? They are orb-shaped, sometimes quite round, sometimes a bit more elongated. Rutabagas are often purple on the outside, though the purple usually covers about half of the vegetable, much like a purple topped turnip. The rest of the skin is a yellow-ish white.
What is rutabaga called in English?
Swede (UK) / Rutabaga (US) This vegetable is also sometimes called yellow turnip, but in US it's generally called rutabaga and in most of the UK it's called swede.
Are rutabagas healthier than potatoes?
Are rutabagas better than potatoes? That depends because each vegetable has unique health benefits and nutrients. However if you're looking at it from a weight loss perspective, rutabagas are lower in both calories and carbs.
Is a turnip and a rutabaga the same vegetable?
Rutabagas (Brassica napus) are a type of oblong root vegetable similar to turnips, although rutabagas are actually the result of a cross between turnips and cabbages. They have a slightly bitter taste and are usually yellow or purple in appearance.
How do you eat rutabagas?
They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber.
Are rutabagas good for diabetics?
Root vegetables such as potatoes, carrots, beets, radishes, turnips, rutabagas, celery root and jicama are particularly ideal if you are have diabetes and are trying to lose weight.
Do rutabagas give you gas?
As a cruciferous vegetable, rutabagas contain raffinose, a complex sugar that can cause bloating, abdominal pain and flatulence in some people. Talk to your doctor about ways to incorporate nutrient-dense rutabagas into your diet while minimizing these side effects.
Is rutabaga good for weight loss?
Adding rutabagas to your diet may aid weight loss. This root vegetable is very high in fiber and takes longer to digest, keeping you feeling full longer. This may prevent overeating and, ultimately, weight gain ( 20 ).
How do you prepare rutabagas?
1:292:01How To Prepare Rutabaga - YouTubeYouTubeStart of suggested clipEnd of suggested clipI'm going to cut straight in half. And there's our rutabaga cut in half then we'll dice it byMoreI'm going to cut straight in half. And there's our rutabaga cut in half then we'll dice it by slicing into chunks like this. And then cut each slice. Into charge chunk that's how you slice peel.
What is another name for rutabaga?
rutabaga, (Brassica napus, variety napobrassica), also known as Swedish turnip, wax turnip, swede, or neep, root vegetable in the mustard family (Brassicaceae), cultivated for its fleshy roots and edible leaves.
What is rutabaga good for?
Rutabagas are rich in antioxidants such as carotenoids and vitamins C and E. Antioxidants can help reverse oxidative damage to your cells and prevent chronic health problems. They help you stay healthy by protecting your immune system and organs from free radicals. Helps prevent cancer.
Which tastes better turnip or rutabaga?
Flavour-wise, rutabagas are sweeter than turnips, which have a sharper flavour. As well, when cooked, the turnip will remain white, but the rutabaga will become a vibrant gold colour. When shopping for either of these brassica members, they should both feel firm and heavy for their size.
What Is a Rutabaga?
The rutabaga is an often overlooked, but sweet and nutrient-packed, root vegetable. Originating sometime in the 17th century, it’s a hybrid between a turnip and a wild cabbage. In fact, a rutabaga kind of looks like a giant, ugly turnip. Many people confuse the two vegetables, but there are some key differences.
Rutabagas vs. Turnips
While rutabagas and turnips look somewhat similar, they’re not identical. Rutabagas are large, more yellowish, and only grow in cool climates. Meanwhile, turnips are small, usually have a reddish tinge, and grow in a variety of climates.
Rutabaga Nutrition
At only 66 calories per cup, rutabagas make a great, low-cal snack or side. Of course, that calorie count will increase if you add butter and oil—so be mindful of what ingredients your recipe calls for.
How to Pick a Rutabaga
Rutabagas are in season October through March, but they’re best enjoyed in the dead of winter. Look for ones that are firm, about 4 inches in diameter, and have a purplish tinge to the skin. If you scratch the surface with your fingernail, you should see yellow flesh.
How to Cook Rutabaga
Rutabagas have a reputation of being tough to peel because of their waxy skin, but the exterior is actually pretty easy to tackle after the vegetable has been cut in half and sliced.
Rutabaga Recipes
Ready to try the delicious and nutritious root vegetable for yourself? Check out some of our favorite rutabaga recipes:
Etymology
Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge, from rot ( root) + bagge (lump, bunch). In the U.S., the plant is also known as Swedish turnip or yellow turnip.
History
The first known printed reference to the rutabaga comes from the Swiss botanist Gaspard Bauhin in 1620, where he notes that it was growing wild in Sweden. It is often considered to have originated in Scandinavia, Finland or Russia.
Cuisine
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Other uses
The roots and tops of "swedes" came into use as a forage crop in the early nineteenth century, used as winter feed for livestock. They may be fed directly (chopped or from a hopper ), or animals may be allowed to forage the plants directly in the field.
External links
Wikimedia Commons has media related to Brassica napus subsp. rapifera.
Mashed Rutabagas
One of the simplest and tastiest ways to eat rutabagas is just to cube, boil, and mash them with butter. Unlike potatoes, which can get gluey if you mash them overzealously, there’s no danger of overdoing it with rutabaga. If you want them really smooth, you can throw rutabagas in the food processor. Mash it with carrots for added color.
Rutabaga Noodles
Your spiralizer is good for so much more than zucchini! To make low-carb rutabaga pasta, run rutabaga through a spiralizer. You can eat them raw, but they’re lovely baked into a casserole. Try then tossing them with olive oil and herbs or transform into a gooey, rutabaga-noodle casserole.
Rutabaga Gratin
If you're bored with potatoes, try making a creamy rutabaga gratin: Thinly slice rutabaga, layer in a buttered cast-iron pan, pour hot cream over, sprinkle with Gruyere, and bake at 375 degrees for 30 minutes.
Rutabagas Hasselback
In this riff on potatoes hasselback, a single rutabaga is cut into thin slices but left joined at the bottom, then baked and basted with melted butter until the slices are bronzed and crispy. I love this recipe for rutabagas hasselback, which includes slices of red onion and garlic between each rutabaga wedge for extra flavor.
Rutabaga Spice Cake
Think carrot cake, but lighter with a honey-colored crumb. If you have food sensitivities, try this marvelously dense, dairy- and gluten-free rutabaga spice cake or this dairy- and flour-intensive version of rutabaga spice cake with browned-butter icing.
Rutabaga Oven Fries
Rutabaga also makes superb oven fries: Toss rutabaga spears in in fat (olive oil, coconut oil, or even bacon fat or beef tallow) along with salt and seasonings of your choice (like garlic powder, dried thyme, and cayenne ), then roast at 425 degrees for 30 minutes.
Rutabaga and Cheddar Cheese Soup
Rutabaga is a cousin of broccoli, and it makes a fine stand-in for that vegetable in this rich rutabaga and cheddar soup. Try adding a glug of beer in there for good measure.
Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions
This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.
Roasted Root Vegetables With Apple Juice
Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
Pasties II
A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
Roasted Winter Vegetable Soup
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Cornish Finnish Michigan Pasties
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
Pot-au-Feu
The flavorful broth is often traditionally served first, dotted with croutons and sprinkled with Gruyère cheese. The main dish, or 'bouilli' - a platter of boiled meats and mixed vegetables - follows usually with gherkins and a variety of mustards, horseradish, and sauces alongside. The two courses can also be combined into one course.
Neeps and Tatties
When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish side dish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka the yellow turnip, the rutabaga, or the Swedish turnip).
Did you make this recipe?
Preheat the oven. Rutabaga is best roasted at 425 F (218 C), so set the oven and let it preheat to that temperature. Line a baking sheet with cooking spray, parchment paper, or a silicone mat. This will prevent the rutabaga from sticking to the pan.
Did you make this recipe?
Stir fry it. Heat a tablespoon (15 ml) of vegetable oil in a large, heavy-bottomed skillet. Wash, peel, and cut a rutabaga into thin slices. When the oil is shimmering, add the rutabaga slices. Cook the slices for about seven minutes, until golden brown and soft. Season with salt, pepper, garlic, and other seasonings if desired.
About This Article
This article was co-authored by Vanna Tran, a trusted member of wikiHow's volunteer community. Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. This article has been viewed 238,881 times.
