As we delve into the beautiful but many times misunderstood root vegetable we’re going to start with probably one of the most misunderstood, the rutabaga. Oh, the rutabaga. You’ve probably passed up these beauties many times in your produce aisle or at the farmers market because you don’t know what to do with them. They’re not one of the sexy vegetables that grace restaurant menus and you probably just don’t know what to do with it. Well, I’m going to ease you into this tasty veggie but first, let’s learn a bit.
What is a rutabaga? The rutabaga, also called swede in other regions, is part of the Brassica family and is a hybrid between a turnip and a cabbage. It’s sometimes confused with a turnip but is slightly bigger and has a more mellow flavor. It can be used like potatoes but it’s less starchy and the flesh has a gold tinge. Its flavor boasts a combination of bitterness and piquant and when cooked, you get a savory note with a hint of sweetness.
If you’ve never tried rutabaga, I think a good way to ease into this tasty root is to combine it with potatoes for a creamy golden mash. This recipe is super simple and a blank canvas to add other things like herbs, garlic, or whatever your heart desire. Give these creamy mashed rutabaga & potatoes ago. Enjoy and eat well!Print