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Recipe & Guide - Rutabaga
Also called: yellow turnip. Canadian turnip, swede or neeps Surfacing in the 17th century, this relative of the turnip has a sweeter and more assertive flavour than its cousin. Turnips have long been known to be hearty roots, growing in poor soil, and stories are told of turnips feeding the poor in lean times and the cattle of the poor in good times. Although similar to the turnip, the rutabaga is a larger, round root.
The colour may vary from pale yellow to dark reddish-purple at the top, but the flesh is more yellow than the turnip. Selection and Storage
Rutabagas should feel very firm, and the skin should be taut and smooth. Try to find roots that are heavy for their size, and avoid any with wrinkles. This means that they are old and might be woody. Rutabagas will store much longer than turnips-for up to 2 months.
Store unwashed in a cool, dry place-but not the refrigerator. To freeze, boil rutabagas, then puree.
Place in an airtight container in the freezer. Preparation and Eating Tips
Rutabagas are usually coated with wax, so peel them before cooking.
Remove the stem end, then peel 1/4 inch off all around with a paring knife. The roots can be cooked whole or cut in chunks. Use the rutabaga as you would a turnip, but be aware that you must cook it longer - boil, cut in 1/2-inch chunks, for 30 minutes.
Rutabaga is popular mashed in with potatoes and served with butter, or slice and bake with a roast alongside carrots and onions. Young rutabaga may be used raw, usually grated in salads, or for a rich flavour, wrap in foil and roast on a barbecue, or in hot ashes until tender - try your fireplace! RUTABAGA TERIYAKI – 45 minutes
This recipe can be made in advance and chilled until served. Try serving as a salad, then
follow with chicken, stewed tomatoes and fresh bread. 4 cups young rutabagas, peeled and thinly sliced
1 cup carrots, thinly sliced
1 tablespoon soy sauce
1/2 cup vinegar
1 tablespoon honey
1 teaspoon fresh gingerroot, grated
1. In a bowl, mix soy sauce, vinegar and honey.
2. Add vegetables: stir well. Chill in the refrigerator until serving.
3. Just before serving, add ginger. Yields 6 servings. Nutrient Analysis per serving:
Calories-37.8
Protein-1 g
Fat-0.1 g
Carbohydrates-10 g
Dietary Fibre-2.3 g Rutabaga Nutrition Information:
Serving size: 70 g (112 cup, raw)
Calories-25
Protein-0.84 g
Fat-0.14 g
Carbohydrates-5.69 g
Dietary Fibre-0.77 g
Sodium-14 mg
Potassium-236 mg
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Recipe & Guide - Rutabaga
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