We got rutabagas in our CSA this week. Having never seen one before, I had to do a bit of research. Here’s what I found:
- It’s a cross between a turnip and a cabbage. In English-speaking countries outside of North America, it’s more commonly referred to as a “Swedish turnip.”
- It’s in the brassica family, so it’s related to turnips, cabbage, kale, cauliflower, broccoli, brussel sprouts, etc. Rutabagas have loads of nutritional value.
- You can eat any part of the rutabaga! Some ideas: The root/bulb and stems can be sliced and diced and added to a stir fry. The bulb can be mashed like mashed potatoes. The leaves can be cooked like any greens, sauteed and added to pastas or soups, or used raw in green smoothies.
- Pretty much anything you’d do to a potato or sweet potato, you can do to the rutabaga bulb. It’s like a healthier, more nutrient-rich, less-starchy, delicious version of potato.
For dinner, we decided to try garlic mashed rutabagas. The BF and I spent a considerable amount of time shouting “rutabaga!” while cooking. It just is a necessary part of cooking a veggie with such a weird name.
I thought it was delicious. It tastes so much like the butter and garlic I added, I really didn’t think it was all that different from mashed potatoes. Give this a try! Even if you still include the unhealthy dairy mixed into it, rutabagas are still way healthier than potatoes. They have about 36 calories and 8 grams of carbs, compared 77 calories and 18 grams of carbs in a white potato. I added some plain Greek yogurt to make it a little creamier. That allowed me to reduce the amount of milk and butter.
They’re a little more yellow than potatoes. I like ’em smashed, not mashed. Or shmashed. Whichever. We had garlic mashed rutabagas with barbecue pork chops and a green salad. Yum-o! (And just for the record, I did eat more salad than what’s pictured here. Gotta get your veggies!)
Garlic Mashed Rutabagas, with inspiration from Paula Deen
My sincere apologies that this isn’t a real recipe. I didn’t measure anything! Here’s my recommendation: take your favorite mashed potato recipe, and follow that, subbing rutabagas for the white potatoes. It’s that simple.
2 rutabagas, peeled and cut into 1-2″ chunks
2 cloves garlic, minced
plain Greek yogurt
salt & pepper
Peel the rutabagas and cut them into small chunks. Place in a large pot and cover completely with water. Add a few dashes of salt. Bring to a rapid boil, and then simmer 35-40 minutes until tender.
Drain the rutabagas. While they’re draining, add the garlic and a little butter to the pot. Heat over medium or medium-low until you can smell the garlic, 3-4 minutes. Reduce heat to low.
Return rutabagas to the pot and smash with a fork or potato masher. Add a spoonful of plain Greek yogurt and a splash of milk. Mix well. Add butter to taste, and/or serve with a pat of butter on top.
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