Rutabaga: Not Just Another Turnip

12/22/2018

When I was looking for vegetable purée recipes to use as sauces on pasta, I decided to try one that included rutabagas since that was an unfamiliar vegetable for me. I had previously avoided it because it seemed too close to turnips, which I was also unfamiliar with and have a reputation for being bitter and fibrous. So I gave the rutabaga a try and totally love them.

Rutabagas are root vegetables that are a cross between a turnip and a cabbage, so they are in the cruciferous vegetable category (Brassica family). Rutabagas have purple “shoulders” and a creamy “body.” Like many other root vegetables (beets, turnips), they have a skin that needs peeling (and a possible wax coating which is removed when peeled). And like most root vegetables, they are harvested in the fall. Rutabagas are also known by other names, such as “Swede,” “neep,” or “yellow turnip.” (1)

What does a rutabaga taste like?

Some folks may find rutabagas slightly bitter, however their sweetness comes out when roasted, particularly when combined with other vegetables, such as in the dish below. The sweetness is not overpowering, but more like a delicious, less-starchy potato.

How do you eat rutabaga?

Rutabagas are most delicious roasted or puréed, where their sweetness comes out. However, they can also be enjoyed raw, like jicama or celeriac.

Ideas for using a rutabaga:

Chopped and sautéed like potato hash in the morning for breakfast with eggs.
Pureed as a base for hearty, thick soups.
Julienne-cut and stir-fried for Asian dishes.
Roasted with other root vegetables.
Used as part of the creamy base in a gratin.
Cooked and pureed and used as a sauce for pasta or as a side dish.
Sliced as a snack with your favorite dip/sauce.

How nutritious are rutabagas?

Raw rutabagas are rich in vitamin C (58% DV) and are a good source of fiber (14% DV), manganese (12%), and potassium (13%). One cup of sliced raw rutabagas contain almost two grams of protein. (2)

The dish below is a colorful addition to your holiday celebrations. My extended family enjoyed it immensely this past weekend. And if you want to “geek out” over more information about this delicious vegetable, click here.

References:

http://www.homefamily.net/2011/07/16/the-difference-between-a-turnip-and-a-rutabaga/
https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2456/2

Roasted Mixed Vegetables with Sour Cherries

Serves 6-8
Original recipe by Nancy Miller, RD

Ingredients:

4 medium rutabagas, peeled and cut into 1-inch pieces
2 medium beets (red and/or yellow), peeled and cut into 1-inch pieces
1 medium kohlrabi, peeled and cut into 1-inch pieces 
2 small apples, cut into 1-inch pieces (peeling is optional)
1 cup dried sour cherries
1/4 cup lemon juice (about 1 large lemon) 
1 teaspoon cider vinegar 
1/2 cup avocado oil, or oil of choice
1 Tablespoon Dijon mustard
2 garlic cloves, minced
Salt and black pepper, to taste

Directions:

Preheat oven to 400 degrees F.
Combine the prepared rutabagas, beets, kohlrabi, apples, and cherries in a large bowl.
To make the dressing, combine lemon juice, vinegar, oil, mustard, garlic, and salt and pepper in a small bowl.
Pour dressing over vegetable mixture and stir to combine.
Transfer mixture to a 9 x 13” baking dish and bake until tender and brown on the outside, about 1 hour. Stir about every 15 minutes to ensure even roasting.
Serve warm.

Notes:

Feel free to use any combination of root vegetables for this recipe, not just the ones listed above. Carrots, sweet potatoes, parsnips, celeriac, and turnips make delicious substitutions/additions to the above.
It’s easier to peel rutabagas if you first slice them into 1-inch rounds. Then, use a sharp pairing knife to peel each individual round and cut into sections.
If you cut your vegetables into smaller cubes, you will need to reduce the cooking time. Check your vegetables after about 30 minutes of baking.
Add more cherries or dried cranberries before cooking, to taste.

~Nancy Miller, MA, MS, RDN

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