A blog by ordinary people about living an extraordinary life
My sister sent me this write-up about her recent experience with rutabagas. Thanks Jenn! Until recently, I had never eaten a rutabaga. In fact, I had never even seen one! When I saw they were being offered by our CSA, I immediately added them to our order (one of my goals for the year is to try new kinds of produce). They arrived on my doorstep looking a lot like turnips. In fact, my research revealed, they are often known as "yellow turnips", "Swedish turnips", or simply "Swede". Like all root vegetables, they can be prepared in a variety of ways, including baked, boiled, or sliced in salads. I decided to make a traditional rutabaga mash with caramelized onions and the end result was delightful: great texture, beautiful color, and a wonderful savory flavor. Adding to their appeal this time of year: rutabagas are an excellent source of Vitamin C! I'm sold. Should you decide to try a rutabaga mash, here is the rough recipe I followed: 4 rutabagas, peeled and chopped 2 small potatoes, peeled and chopped 1 onion, sliced 2 tablespoons butter a splash of cream, milk, or soymilk salt and cayenne pepper to taste Boil the rutabagas and potatoes together until tender enough for mashing (20-30 minutes) Caramelize the onions in the butter Begin mashing the rutabagas and potatoes, then add the onions and your splash of dairy/non-dairy liquid and mash together to desired texture Season to taste. I served them alongside roasted brussels sprouts with some crusty bread, but they would be a good accompaniment to any roasted dish.