As we come to the end of winter veggies, we need to address rutabaga. Rutabaga is a cross between cabbage and turnips with a strong, pungent, earthy flavor when raw. After rutabaga is cooked, it takes on a sweet, buttery, sweet potato-like flavor. Odds are, you can add these to your favorite meals and get even more excited about it.
- One medium rutabaga contains just 143 calories, 9 grams of fiber, 107% of the Daily Value of Vitamin C, 35% of the Daily Value of Potassium, 18% of the Daily Value of Magnesium, and 17% of the Daily Value of Calcium
- Rutabagas have a great source of antioxidants, including Vitamins C and E. These vitamins help with your immune system, fighting cell damage, and really keeping yourself healthy.
- Rutabaga can help with premature aging. Vitamin C in this root vegetable help neutralize free radicals in your skin which are caused by pollution and damage from UV light.
- Rutabaga contains a great amount of fiber which promotes bowel health
Recipes:
Garlic-Parmesan Roasted Rutabaga (Tasteofthesouthmagazine.com)
- 2 medium Rutabaga
- 4 tablespoons Vegetable Oil
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 5 cloves Garlic
- 1/4 cup Grated Parmesan Cheese
- 2 tablespoons chopped fresh Chives
- Preheat oven to 425°. Heat 2 foil-lined rimmed baking sheets in oven until hot, about 15 minutes.
- Rinse, peel, and cut rutabagas lengthwise into ¼-inch-thick sticks.
- In a large bowl, combine rutabagas, 2 tablespoons oil, salt, and pepper, tossing until well combined. Carefully spread rutabagas on heated baking sheets.
- Bake until rutabagas are golden brown and tender, 30 to 40 minutes, stirring and rotating pans once halfway through baking. Combine rutabagas on one pan.
- In a 10-inch nonstick skillet, heat remaining 2 tablespoons oil over medium heat. Add garlic, and cook until fragrant and softened, 2 to 3 minutes. Pour garlic mixture over rutabagas; sprinkle with cheese and chives, tossing until well combined. Garnish with additional cheese and sea salt, if desired.
Rutabaga Smash with Bacon (Bettycrocker.com)
- 2 Rutabagas
- 4 large Carrots
- 1 teaspoon Salt
- 1/2 cup Butter
- 1 large Sweet Onion
- 1/4 cup Whipping Cream
- 1/2 teaspoon freshly Ground Pepper
- 5 slices Thick Sliced Bacon, crisply cooked, crumbled
In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.
Farro Salad with Roasted Rutabaga Ricotta Salata and Hazelnuts (cooking.nytimes.com)
- 1 1/2 pounds Rutabaga
- 5 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup
- 3/4 teaspoon Kosher Salt
- Fresh Ground Pepper
- 1 1/2 cups Farro
- 2 tablespoons finely chopped Shallot
- 2 teaspoons Red Wine Vinegar
- 1 fat Garlic Clove, minced
- 1/2 cup crumbled Ricotta Salata or Feta Cheese
- 1/2 cup toasted, chopped Hazelnuts
- 2 bunches Watercress or Arugula
- Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.
- In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
- Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.
- In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.
