Behold, the Rutabaga
Sunday, February 15, 2009
Rutabagas just don’t get enough love. A cross between cabbage and a turnip, rutabagas are often overlooked. And next to the beet, rutabagas are the most maligned root vegetable on the planet, often made fun of as food for poor people. Well, during this time of economic turmoil, aren’t we all sort of poor? And what better excuse to reform the rutabaga’s sullied reputation?
The rutabaga is charming in its own way. Before pumpkins were available, people in the UK used rutabagas as jack o’lanterns. They’re called “neeps” in Scotland. And every year in Ithaca, New York there’s an International Rutabaga Curling Competition. Come on, that’s fun!
Fun aside, rutabagas are versatile. They’re a great stand-in for potatoes, and they make an excellent mash/puree. They can be roasted, grilled, and even pickled. And did I mention rutabagas make killer oven fries?
Other intriguing rutabaga recipes:
- Penne with Braised Greens and Rutabaga
- Flat Omelet with Rutabaga
- Rutabaga Teriyaki
- Ginger Rutabaga Muffins
- Rutabaga Soup with Fried Spaghetti Squash and Toasted Pepitas
- Herbed Rutabaga Couscous Salad
- Rutabaga Pudding
- Smoked Paprika and Rutabaga Bisque
Embrace the rutabaga! And be sure to let us know your favorite rutabaga recipes!
I love them. Favourite way to eat ‘em - mashed, as a layer between the potato and the meat in shepherd’s pie. Yum.
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I love swedes too, so nutritious but overlooked also in Germay. I have already 6 recipes on my blog, unfortunately in German.