DESCRIPTION
The vegetable in question is a rutabaga, also known as a swede or Swedish turnip. It is a root vegetable created by a natural cross between a cabbage and a turnip. Rutabagas are larger than turnips and have a distinctive purple top with a yellowish-beige bottom. Their flesh is yellow, mildly sweet, and perfect for roasting, mashing, soups, and stews.
INGREDIENTS
- 1 large rutabaga
- Water (for boiling)
- 1 tablespoon butter (optional)
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
- Wash the rutabaga thoroughly under running water.
- Peel away the thick outer skin using a sharp knife or vegetable peeler.
- Cut the rutabaga into small cubes.
- Place the cubes in a pot and cover with water.
- Bring to a boil and cook for 25–30 minutes, or until fork-tender.
- Drain the water completely.
- Mash with butter, salt, and pepper if desired.
- Serve warm as a delicious side dish.
TIPS
- Rutabagas have a sweeter flavor than turnips.
- Roasting brings out their natural sweetness.
- Add them to soups, stews, or casseroles for extra flavor.
- Store in a cool, dark place for several weeks.
- Mix mashed rutabaga with potatoes for a tasty variation.
- A little nutmeg pairs wonderfully with mashed rutabaga.
- Choose firm rutabagas without soft spots.
- Smaller rutabagas are usually more tender and flavorful.