Rutabaga
Rutabaga, often referred to as Swedish turnip, is a root vegetable that is a cross between a cabbage and a turnip. Originating in northern Europe, it has been cultivated for centuries and is a staple in many traditional dishes. Its flavor is earthy and slightly sweet with a hint of bitterness, reminiscent of a turnip but milder and more complex. The texture is firm and dense, becoming tender and velvety when cooked. In culinary applications, rutabaga holds its shape well during roasting and mashing, absorbs flavors from seasonings and broths, and adds a subtle sweetness to dishes. Its versatility makes it a favorite in hearty soups, stews, and roasted vegetable medleys.
Notes
Select rutabagas that are firm and heavy for their size, with smooth, unblemished skin. Store them in a cool, dark place for up to several weeks, or keep them in the refrigerator crisper drawer for longer storage. Before cooking, peel the thick skin and remove any woody core. Rutabaga is naturally gluten-free but check other ingredients if concerned about allergens.
Uses
- Roasted with herbs
- Mashed with potatoes
- Stewed in soups
- Pickled for preserves
- Pureed for baby food
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