Rutabagas
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Bashed Neeps
Rutabaga Salad
Butternut Squash and Rutabaga Purée
Roasted Roots
Hearty Rutabaga, Turnip, and Carrot Soup
Honey Baked Root Vegetables
Root Vegetable Gratin

The rutabaga is very similar to the turnip except that it generally has yellowish flesh and is slightly sweeter. Store rutabagas at room temperature for up to week, refrigerate in plastic bag for one month, or pack in moist sand and keep in a cool location for longer periods of time.

The Advanced Rutabaga Studies Institute ("Your Root in the Third Millenium") says: The busy laboratories of the American Root Farmers Federation (ARFF) have confirmed the findings on the nutritional content of certain root vegetables and once again, the rutabaga triumphs easily over its competitors:

VITAMIN C [mg. per 1/2-oz. serving]:
18.60 - Rutabaga
06.45 - potato
04.68 - beet
09.05 - turnip

CALCIUM [mg. per 1/2 oz. serving]
36.00 - Rutabaga
27.00 - potato
09.00 - beet
17.15 - turnip 

It further reports: Despite the strong nutritional findings reported above, the American public remains woefully unaware of the true virtues of the rutabaga. The latest statistics for market share (August, 1997) of the Big Five, reproduced below, remain extremely discouraging:

Percentage of U.S. Market for root vegetables/tubers
99.9999789610% - Potato
00.0001329078% - Sweet potato 
00.0000000036% - Beet
00.0000000018% - Turnip
00.0000000003% - Rutabaga 

However, it goes on to say, “The Sad Reality: The market share of rutabagas, after reaching a peak in 1933, is lower than at any time in modern history. This crisis will be addressed aggressively by your organization with a new marketing and consumer-education strategy. Its first goal is to finally overtake and eliminate the turnip, our traditional rival. Watch this publication for details on the "Bury the Turnip" campaign in the near future. 

For more rutabaga humor, go to: http://members.tripod.com/~rutabagas/recipes.html

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Bashed Neeps 
(traditional accompaniment to Haggis)

1 pound rutabaga, peeled and diced
2 tablespoons butter
pinch of mace (optional)

Cook the rutabaga in boiling water for 15 minutes, until tender [or cook in microwave with 2 tablespoons water in microwave, 4-6 minutes]. Drain and mash well.

Add remaining ingredients and mix well until the butter is melted and incorporated. Season according to taste.

From www.britannia.com, "America's Gateway to the British Isles."

Note: Mixed with gray food coloring, mashed rutabaga leftovers also serve as a reliable substitute for mortar in various masonry applications. (See http://members.tripod.com/~rutabagas/recipes.html)

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Rutabaga Salad

2 cups peeled, grated rutabaga 
one orange, diced
1/4 cup raisins 

Combine all ingredients. Can be made beforehand. 

From www.fatfree.com.

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Butternut Squash and Rutabaga Purée

2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
1/2 cup (or more) chicken broth
1/2 pounds rutabagas, peeled, cut into 1-inch pieces
2 tablespoons butter

Preheat oven to 400°F. Arrange butternut squash in single layer in 13x9x2-inch glass baking dish. Add 1/2 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary. 

Transfer squash and rutabaga purée to heavy saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. 

Serves 4 - 6.
Bon Appétit, December 1998.

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Roasted Roots

1 1/4 pounds boiling potatoes, peeled and cut into 1-inch cubes (3 cups) 
1 pound rutabaga, peeled and cut 
1 tablespoon vegetable oil
1 1/2 tablespoons sugar 
1/2 teaspoon salt 
1/4 teaspoon black pepper 

Place rack in lower third of oven. Preheat oven to 425°F. In a large bowl, toss together potatoes, rutabagas and oil. Spread out on a large baking sheet. Cover with foil and roast until just tender, about 45 minutes.

Sprinkle the vegetables with sugar, salt, and pepper; toss gently to coat. Return to the oven and roast, uncovered, for 25 minutes longer, or until golden brown and glazed. 

Serves 4.
From www.gov.nf.ca.

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Hearty Rutabaga, Turnip, and Carrot Soup

For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.

1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

Serves 6.
Bon Appétit, January 1998.