Rutabaga
About Rutabaga - Brassica napus napobrassica
The Latin name for rutabaga is Brassica napus napobrassica and derives from the Celtic bresic. Napobrassica means “turnip-cabbage.” The English word rutabaga comes from the Swedish rotabagge, which means “round root.”
The rutabaga was developed in the 17th century by the Swiss botanist Gaspard Bauhin from a series of turnip-cabbage crosses. The result turned out to be tailor-made for the fields of the chilly north as the plants are slow growers that prefer a cool climate and will not thrive where summers are exceedingly hot. Rutabagas first became popular in Sweden, hence the common reference to rutabagas as “Swedes” or “Swedish turnips.” Sweden began to export their crop to England in the 1780s. Rutabagas were also among the first vegetables grown by colonizers in America as they began farming the untilled land because the large roots of the rutabaga helped to break up poor soils.
Rutabagas have never enjoyed wide popularity in this country and have even fallen out of favor in middle Europe, where it was one of few staples available post World War II and was eaten monotonously.
But the rutabaga has many virtues, including versatility and excellent nutrition. The large yellow-orange bulb is both larger and sweeter than turnip; it is high in carbohydrate, vitamins and certain minerals. The flavor is mild and readily absorbs other flavors. They may be used raw or cooked.
Storage
Rutabaga will store adequately at room temperature for up to one week, or refrigerated in a plastic bag or hydrator drawer for up to one month. For longer term storage, rutabagas may be packed in moist sand and kept in a cool but not freezing location.
Preparation Tips
Scrub rutabagas vigorously with a vegetable brush to remove garden soil. For maximum nutrition, do not peel your organic rutabagas.
Grate raw rutabaga into salads, Try a winter slaw combining grated rutabaga, celeriac, carrot, radish and apple, with chopped parsley and a lemon/oil vinaigrette.
Steam 1-inch chunks for 30 to 35 minutes, or until thoroughly tender. Mash and serve with butter and a sprinkling of black pepper.
Boil 1-inch chunks for 20 to 25 minutes or until thoroughly tender. Add to the chunks to casseroles or stuffing mixtures.
Baked 1-inch chunks brushed with butter or oil for 40 to 45 minutes or nestle along side roasting meats.
Dice or thinly slice and use in sautés or stir-fries. Be sure to allow adequate cooking time to insure tenderness.
Grate rutabaga into a fritter batter.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “From Asparagus to Zucchini,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Rutabaga is low in sodium, saturated fat and cholesterol. It is a good source of dietary fiber, vitamin C, calcium, potassium and manganese. A large portion of the calories comes from sugars.
(1 cup rutabaga, cubed and boiled)
Calories 66
Total Fat 0g
Cholesterol 0mg
Sodium 34mg
Total Carbohydrate 15g
Dietary Fiber 3g
Sugars 10g
Protein 2g
Vitamin C 53% RDA
Vitamin B6 9% RDA
Iron 5% RDA
Calcium 8% RDA
Potassium 16% RDA
Manganese 15% RDA
Source: www.nutritiondata.com.