FoodFood InformationVegetablesRoot Vegetables
Rutabagas, also known as yellow turnips, Swedish turnips, or Swedes,are available year-round. It is a humble vegetable with a heart of gold,but it is surprisingly unpopular considering its interesting, earthy flavorand smooth texture. Rutabagas are probably the least expensive fresh vegetableson the produce stand and are waste free, but they just don't sell well. Each year, when nearly all the other fresh vegetables show healthy increasesin tonnage, the rutabaga barely holds its own. This worthwhile vegetabledeserves better treatment.
Canada grows the world's finest rutabagas (they are at their best in coolclimes). Canadian rutabagas are in season from October through July. Whenthey are not available, we get some from California that are not as good.
Canadian rutabagas have a longer shelf life than nearly any other vegetable.To extend their durability, they are usually coated with a thin layer ofparaffin that is easily removed.
After they have been peeled, the rutabagas can be cut up, boiled, and mashedjust like mashed potatoes. If you find the flavor to be a bit sharp, youcan tone it down by blending the mashed rutabagas with mashed white potatoes,a most compatible combination. Or, to tempt those with a sweet tooth, sprinklethe mashed rutabagas with a light dusting of brown sugar. The result willtaste somewhat like baked acorn squash, but it won't be anywhere near asstringy.
When buying a rutabaga, select one that is heavy in relation to size, roundishrather than coming to a point, and as hard as a rock. Avoid any that feelthe least bit soft or are light in weight.
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