Rutabaga

Phoenixwithoutashes
Phoenixwithoutashes Posts: 13 Member
edited October 2024 in Food and Nutrition
Can anyone explain to me what a rutabaga is and what its nutritional value is? The Saturday before the holiday my wife asked me to pick up a rutabaga at the Public Market (a big farmers market here in Rochester). So I go to one of the farmers, tell him what I need, he puts something in a bag, I hand him a dollar and away we go. The night before Thanksgiving my wife asks me to clean, peel and cube the rutabaga. I take it out of the bag and realize that I am holding either the red-headed stepchild of the potato family, or something from a 1950's latenight sci-fi movie!

So I wash the dirt off and start peeling, at which point I realize that I was completely wrong, this is the unholy child of a potato and onion one night stand. Despite my watering eyes, I get it peeled and start to cube it using a paring knife. Silly me. I switch to a larger knife. Still silly me. I debate putting it in my vise and using a hand saw, but figure that might not be well received.

I finally get it cut up, we boil it for a few hours to soften it up and voila! A side dish that I will not eat and you can't make me!

Replies

  • eillamarie
    eillamarie Posts: 862 Member
    Rutabagas look almost identical to turnips. They're usually located directly beside eachother, I believe rutabagas are the larger ones. Good alternative to mashed potatoes.
  • Kimmer2011
    Kimmer2011 Posts: 569 Member
    I only get rutabaga when making pasties (about once or twice per winter), and half of it ends up in the garbage. I've added them to potatoes to be mashed, but it's not my thing for the most part. I've never gotten an oniony vibe/smell off them.
  • Gayafrench
    Gayafrench Posts: 15 Member
    Rutabaga is actually swede. I used it as part of root vegetable casserole such as chicken casserole with dumplings (as vegetable I boil potato, carrot and swede).
    Calorie wise it is not bad.
    And yes, you need to use a very very strong knife to cut it.
  • karenx30
    karenx30 Posts: 90 Member
    You're hilarious! You should write a blog! I've never had dealings with rutabagas.
  • neanderthin
    neanderthin Posts: 10,788 Member
    LOL....it's a turnip. I love turnip. lol
  • radicalreader
    radicalreader Posts: 207 Member
    A rutabaga is part of the mustard family.
    It is a cross between a turnip and a cabbage ... invented in the 1700s, so "relatively" new compared to the turnip.
    It is somewhat similar to a turnip, BUT sweeter, starchier, and rougher textured.

    I love, love, love raw rutabaga cut into slices or sticks for a snack.
  • neanderthin
    neanderthin Posts: 10,788 Member
    A rutabaga is part of the mustard family.
    It is a cross between a turnip and a cabbage ... invented in the 1700s, so "relatively" new compared to the turnip.
    It is somewhat similar to a turnip, BUT sweeter, starchier, and rougher textured.

    I love, love, love raw rutabaga cut into slices or sticks for a snack.
    Interesting, I always thought the turnip was part of the mustard and cabbage family.
  • ngory07
    ngory07 Posts: 194 Member
    I actually love them!! When I was growing up my grandma made them all the time. She mashed them and added milk, butter, and sugar. I've always been a veggie lover and those were my favorite. I moved out when I was 15 and one day when I was like 20 I asked her what that was she used to make and she said rutabaga. I picked one up and tried to make it and it was almost impossible!! That thing was not easy!! I think I built muscle just from the chopping alone not to mention the mashing!! But it turned out good but not as great as my grandmas. I love them but because its so difficult to cook we don't make it that often. We actually just had some last week and my bf gave up trying to cut into it!! I serve it a couple of times in the winter but that's it.
  • Snoopy108
    Snoopy108 Posts: 94 Member
    Thanks for the laugh, I love love, love, love rutabaga. But it is definately a challenge to dice up! :laugh:
This discussion has been closed.

Categories