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 flavor
and smooth texture. Rutabagas are probably the least expensive fresh vegetables
on 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 increases
in tonnage, the rutabaga barely holds its own. This worthwhile vegetable
deserves better treatment.
Canada grows the world's finest rutabagas (they are at their best in cool
climes). Canadian rutabagas are in season from October through July. When
they 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 of
paraffin that is easily removed.
After they have been peeled, the rutabagas can be cut up, boiled, and mashed
just like mashed potatoes. If you find the flavor to be a bit sharp, you
can tone it down by blending the mashed rutabagas with mashed white potatoes,
a most compatible combination. Or, to tempt those with a sweet tooth, sprinkle
the mashed rutabagas with a light dusting of brown sugar. The result will
taste somewhat like baked acorn squash, but it won't be anywhere near as
stringy.
When buying a rutabaga, select one that is heavy in relation to size, roundish
rather than coming to a point, and as hard as a rock. Avoid any that feel
the least bit soft or are light in weight.
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