Many people have never tasted a rutabaga; others hold their noses if rutabagas are on the menu. Honestly, I may be the only person I know who seeks them out. The fact that the name comes from Swedish words meaning “baggy root” may not be very encouraging. But to people who love them, this golden root vegetable is described as creamy, sweet, versatile and it is an essential flavor in many soups and stews.
Rutabaga probably originated in Europe or Russia and is commonly eaten in Canada, Scandinavia and northern Europe—and each country has its own favorite recipe ranging from a sweet holiday casserole baked with cream and cinnamon; to a fluffy mash with butter and chopped hardboiled egg; to flaky pastry dough filled with meat, potato and rutabaga (hand pies).
Rutabaga is related to all other cabbage family veggies (family Cruciferae/genus Brassica). It is an ancient wild hybrid that emerged in the Middle Ages. It has a peppery flavor like turnips, but it is distinctly sweeter with a firmer texture. Common and popular varieties— including American Purple Top and Laurentian—have purple crowns with light yellow and tan below.
It prefers and can tolerate cold temperatures and can be stored for four or more months in a root cellar. Rutabaga purchased at most grocery stores will have a waxy coating on them to prevent them from drying out and will keep well in a cold refrigerator.
Nutritionally rutabagas have a lot to offer. They are an excellent source of potassium and Vitamin C and a good source of fiber, thiamin, B6, calcium, magnesium, vitamin A and manganese. They are lower in calories and carbohydrates than potatoes and do not raise blood sugar levels as much as potatoes.
Rutabagas are also a source of powerful phytonutrients, glucosinolates and isothiocyanates. These compounds are likely to improve cardiovascular health and support natural detoxification/cellular antioxidant pathways. This may improve brain and neurological health and may provide chemoprevention.
There are many simple ways to prepare and consume rutabaga. They can be eaten raw when cut into thin pieces after removing the tough outer skin. Like other root vegetables, they can be tossed with some olive or vegetable oil, salt, pepper and your favorite seasoning (garlic, rosemary or thyme) and roasted. They can be mashed along with potatoes and carrots with a little cream and butter or sliced thinly and fried with butter or oil in a heavy skillet.
This week I am making rutabaga sauerrüben (a variation of sauerkraut) and a traditional Swedish yellow pea soup. Peeled rutabaga can be coarsely shredded, salted and fermented just like cabbage to make a delicious tangy side dish. A small quantity of cubed rutabaga can be added to many soups and stews providing a buttery richness (you’ll miss it if it isn’t there).
In addition to an ingredient in the yellow pea soup, it is often an ingredient in lamb stew.
About the Jack-O-Lanterns . . . several sources describe a tradition making tiny rutabaga lanterns with carved faces in the British Isles. I was lucky enough to find a couple very large rutabagas this week, but my tastebuds are calling for some stew so I’ll wait to try carving for another week.
For information about growing rutabaga in Interior Alaska visit:
https://itgrowsinalaska.community.uaf.edu/2020/10/15/growing-turnips-radishes-and-rutabagas/
For more information about nutrition, cooking, storage and recipes contact Leslie Shallcross at lashallcross@alaska.edu or by phone at 907-474-2426.
Leslie Shallcross is a registered dietitian and the Tanana District health, home and family development agent for Cooperative Extension Service, a part of the University of Alaska Fairbanks, working in cooperation with the U.S. Department of Agriculture. She can be reached at 907-474-2426 or lashallcross@alaska.edu.
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