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Rutabagas 101 The Basics
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=9Z3DakDj3S4
Learn all about rutabagas and why we should eat them. Information about how to select, store, and use them along with suggested recipes is also included. The video notes are below! • Rutabagas 101 – The Basics • About • They are only called rutabaga in the US. Everywhere else, they are called a “swede”. They are believed to have originated in Bohemia in the 1600s as a cross between a cabbage and turnip. In Sweden, they are often used in place of potatoes. • Flavor: Nutty and sweet with a mild turnip-like flavor, with some bitterness. • Nutrition tidbits • Rutabagas are member of the Brassica family (cabbage family), so they are high in antioxidants and anti-cancer agents. They are high in vitamin C which also helps the body absorb the iron that it contains. They are also rich in beta-carotene, potassium, manganese, magnesium, calcium, and more. Their nutrients help to form collagen and thyroid hormones, encourage wounds to heal, boost the immune system, and promote healthy bones, teeth, gums, and blood vessels. • Low in calories (1 medium has about 145 calories) • How to select rutabagas • Look for purple tinged skin, which indicates ripeness. Avoid bruised or blemished ones and any with shoots growing out of it (indicates it is overripe). Smaller ones tend to be more tender and flavorful. • How is it usually eaten…raw or cooked? • Rutabagas can be eaten raw (as a snack, or grated into salads or slaws), but they are usually eaten cooked. Cooking releases a sweet yet savory flavor. • Fresh vs frozen vs canned • They are only available fresh (as far as I know). • Prep/Cooking/Serving Methods • Wash the rutabaga to remove any dirt. Slice in half, cutting through the center. Place on its flat surface and cut into ½” semicircles. Discard the first and last pieces. Remove outer skin with a paring knife; cut into cubes. • Boil with a little sweetener for about 10 minutes. • Stir-fry for about 7 minutes. • Bake with a few tablespoons of water at 350F for 1 hour, until tender. • Mash: Bring salted water to boil; lower heat and simmer for 40 minutes. Drain, mash. Butter and nutmeg or cinnamon can be added, to taste. • Rutabagas are typically eaten in a mixture of mashed rutabagas, potatoes, onions, and carrots with butter and salt. • How to preserve it • Rutabagas can be kept for months in cool, slightly humid conditions, and can be stored unwashed in the crisper of the refrigerator for up to two weeks. • Cooked rutabaga can be frozen. • Herbs/spices that go well with rutabagas • Rosemary, garlic, paprika, nutmeg, cinnamon, olive oil, molasses, black pepper, mustard, brown sugar • Other foods that go well with rutabagas • Dairy: milk, butter, cream, cream cheese, and Parmesan cheese • Produce: apple, pear, carrots, parsnip, onion, potatoes, and sweet potatoes • Savory: egg, beef, poultry, pork, and lamb • Recipe links • Honey Glazed Rutabaga... https://www.judiklee.com/2019/01/31/h... • Creamy Mashed Rutabagas https://www.mygourmetconnection.com/c... • Pan Roasted Rutabagas https://food52.com/recipes/14559-pan-... • Roasted Rutabaga in Brown Butter https://www.thekitchn.com/recipe-roas... • Hasselback Rutabagas https://www.floridacoastalcooking.com... • Mashed Rutabagas with Carrots https://www.goodhousekeeping.com/food... • Rutabaga can also be made into oven fries: Toss rutabaga spears in fat (olive oil, coconut oil, or even bacon fat or beef tallow) along with salt and seasonings of your choice (like garlic powder, dried thyme, and cayenne), then roast at 425F for 30 minutes. • Rutabaga can be delicious raw. You can shave or grate early-season (late fall) roots and use immediately. Toss with vinegar and olive oil and let sit 15 minutes before serving, as in this Asian-inspired shaved rutabaga and scallion salad ... https://www.finecooking.com/recipe/sh... • Roasted rutabaga is an easy weeknight side dish. Cube rutabaga and toss in olive oil with salt on a sheet pan. Roast at 425 degrees for 30 minutes. Add maple syrup and fresh thyme to accentuate rutabaga’s sweetness. • Mashed rutabaga with sour cream and dill https://www.simplyrecipes.com/recipes... • Rutabaga Sweet Potato Apple Soup https://vegalicious.recipes/2018/09/2... • Roasted Rutabaga with Maple Syrup and Thyme https://www.sprinklesandsprouts.com/r...
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