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The Europeans have a secret. They have a wonderful, healthful vegetable that for the most part, Americans do not use like they ought to. The common rutabaga is seldom seen at produce stands and grocery stores. It’s time that this vegetable is introduced to a whole continent of potential fans.
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 The rutabaga is said to be the result of a lucky cross-pollination between a turnip and a wild cabbage sometime in the 17th Century. Its sweet flavor, and ability to grow in the cooler northern European climate, made it a healthful addition to the typical diet. While the leaves are edible, it is usually the large round root that is typically served.
Actually, the livestock reaped the first benefits from the rutabaga. Common vegetables were often fed to the cattle and hogs, being passed over for less nutritious foods that were perceived as more suitable for human consumption.
Northern Europe, Ireland, Scotland, and Scandinavia are the main areas where the rutabaga is commonly used. The rutabaga was embraced by the Scandinavians. It grew well in the less than optimum climate of these countries, and was especially suited to the cooler growing season . In fact, a synonym for rutabaga is swede, or Swedish Turnip.
In Ireland, the rutabaga was the first Jack-O-Lantern, as the roots were hollowed out and carried with glowing coals in All Hallows Eve.The more familair pumpkin took this title much later.
Rutabagas are rich in beta carotene, and one serving will supply an adult with 30% of the daily requirement of vitamin A., and 35% of their vitamin C. It has several significant trace minerals such as potassium and magnesium. It’s low in calories and high in fiber. Preparation is usually simple. It can be roasted, boiled and mashed, or simmered in soups and stews. Its natural sweetness makes it a great addition to roasted beef or pork dishes.
Rutabagas are usually found in the produce aisles during the autumn and winter months. They are generally sold with the foliage trimmed, and a coating of paraffin to prolong their shelf life. Generally about the size of a softball when harvested, but they can grow much larger, and can weigh up to five pounds. The larger roots tend to get tough and woody, so the smaller ones are the best choice when shopping for rutabagas.
A simple recipe to showcase the natural sweetness of the rutabaga is to pan roast them. The best way to peel a rutabaga is to slice the ends off, and then trim each side to create a small rutabaga block. It will then be easy to peel the rest of the rutabaga as you are slicing it up. Cut into cubes about ¾” square. The chunks should be close to the same size so that they will roast evenly. Toss with a couple tablespoons of olive oil, your favorite herbs and a scant teaspoon of sugar or maple syrup. The sweetener will caramelize while the rutabaga is roasting and brown the edges attractively. Roast uncovered in a 400 degree oven for about an 45 minutes, or until the rutabaga is tender. To brown the edges, if they need a bit more, broil for a few minutes, but watch it carefully. Rutabagas can be roasted alone, or in combination with other root vegetables. A variation on this recipe can include cubed carrots, parsnips, onions or turnips. Serve as a side dish for beef or pork along with a green vegetable and a hearty bread, creating a filling, nutritious meal for the dark winter months.
Rutabagas can easily be grown in any well-drained loam. The best PH for growing rutabagas is between 6.0 and 6.8. In northern areas, they can be sown in the late winter for a early summer harvest. Rutabagas need 90 to 100 days to properly mature, so are not good choices for spring sowing where the summers get hot quickly. In warmer parts of the south, sow them in August or September, so that they can use the cooler autumn months for their growing season. Rutabagas tend to have an undesirable texture when grown in the warmer months. They need regular watering of one inch each week, or they will get tough and woody.
Rutabagas can be left in the ground through light frosts, and this even makes them sweeter. Mulch with straw for holding in the ground throughout the lower south, but harvest them if a hard freeze is predicted.
Common pests to be on the lookout for are flea beetles, aphids, root maggots and slugs. Treat light infestations with hand picking, or row covers. To prevent root maggots, rotate your rutabaga crop each year with something other than a root vegetable. Turnips, carrots and onions will also be attractive to root maggots. Crops planted in the fall will have significantly fewer pests than spring crops.
Rutabagas are easy to grow, and their requirements are not labor intensive. All they ask is well drained soil, regular water and cool growing conditions…and, a little respect.
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I come from a long line of Kentuckians who love the Good Earth. I love to learn about every living thing, and love to share what I've learned. Photography is one of my passions, and all of the images in my articles are my own.
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Subject: Rutabagas in stews
Posted by ival (from Arlington, TX) on January 28, 2008 at 8:24 PM:My wife is from New York City and taught me to add cubed rutabaga to beef stew. The rutabaga gives the stew a wonderful extra fragrance and flavor. With a bit of tabasco and Worcestershire sauce, it takes beef stew to a different level of enjoyment. We've never tried growing them here in North Texas, but I'll bet they would do well here as a winter crop in well-prepared soil, since chard and cabbages thrive here in cold weather. ...
Subject: Rutabagas in braised dishes
Posted by sghatdaves (from Newfield, NJ) on January 28, 2008 at 12:18 PM:Stew, soup, fricassee, gravy: all of these are mellowed and richened in flavor by adding a pared and diced rutabaga. (A small turnip will work in a pinch, but is not so sweet.) No one needs to know your secret -- just accept the compliments with a sneaky smile.
I have a husband who swears he detests turnipy things, including rutabagas. He doesn't know a lot of things that happen in the kitchen, and he thinks I am Julia Child.
sgh ... Posted by melody (from Benton, KY) on January 28, 2008 at 1:12 PM: Wise advice. I 'sneak' things into food also...but I'm lucky. Hubby likes turnips and rutabagas. I agree, 'bagas are much sweeter. ... Posted by KyWoods (from Melbourne, KY) on January 28, 2008 at 2:22 PM: I always wondered why they coated them with wax, and I've never tried them because of it. Now I know! ...
Subject: Timely in a rather silly way...
Posted by tucsonjill (from Tucson, AZ) on January 22, 2008 at 5:24 PM:I was just reading a Winnie-the-Pooh story to my kids last night, where Rabbit was concerned about his prize rutabagas. My kids asked me what that was, and I had to confess I had no idea! Now I know, so the next time they ask I'll know what to tell them. Maybe we'll even try some as a fall crop ourselves--we always like to give a new veggie a shot!
Thanks for some great information! ...
Subject: Yummy !
Posted by Dea (from Frederick, MD) on January 22, 2008 at 8:38 AM:Thanks for the history, I didn't know about the cross between wild cabbage and turnip.
You're right about them being roasted; they are so good - our favorite herb with them is thyme. Your photos are making me hungry!
... Posted by tonileland (from Nashport, OH) on January 22, 2008 at 9:40 AM: Hi Melody,
Great article. I love bagas--in fact, I'm so fond of them that I wrote an article about them last month and sent it to a magazine. Haven't heard back yet, but if they buy it, I'll send ya'll a link. ... Posted by debnes_dfw_tx (from Fort Worth, TX) on January 22, 2008 at 11:20 AM: Yummy is right Dea!
Great work Mel! Thanks!! ... Posted by FlowrLady (from Olive Branch, MS) on January 22, 2008 at 2:57 PM: This is a great article! I've never tried to grow it, but I might give it a chance.
Rutabagas is my favorite vegetable! I love it with cornbread. ... Posted by Dutchlady1 (from Naples, FL) on January 22, 2008 at 5:40 PM: I always love reading about vegetables I don't use very often. Thanks! ... Posted by frostweed (from Arlington, TX) on January 22, 2008 at 6:21 PM: I love Rutabagas too, I like to cut in strips like carrots and use them for dips, they are great that way too. ... Posted by Islandshari (from Kwajalein
(Marshall Islands)) on January 22, 2008 at 6:32 PM: Must confess, I haven't had them since I was a kid. So, these pics look very much like what my little store here sells as turnips...how do you tell the difference? Great article Mel, I am going to give them a little more "respect".
Yokwe,
Shari ... Posted by darius (from Appalachian Mtns, VA) on January 22, 2008 at 7:09 PM: Mel, well done! I might even try to grow some this year, or next.
You know how sometimes a dinner invitation will include the question, Is there anything you DON'T like? I always used to say "Rutabagas" but only because I had not had any since childhood. Several years ago I used some in a rosemary roasted veggie medley, and I was hooked! ... Posted by melody (from Benton, KY) on January 22, 2008 at 9:11 PM: Thanks ya'll!
Roasted is my favorite way to use them too, although they do make for a yummy salad addition.
Rutabagas take a much longer time to mature than turnips, they grow bigger and the leaves are smoother.(more 'cabbagey')
Since there are yellow fleshed turnips that look similar, the only way I can advise you to tell the difference in the grocery store when you are unsure, is that rutabagas are bigger. A turnip is usually sold at roughly the size of a person's fist. A rutabaga is usually offered at about the size of a softball (not baseball)
In my experience, raw turnips have more of a 'bite' even when they are sweet. ... Posted by Islandshari (from Kwajalein
(Marshall Islands)) on January 22, 2008 at 10:56 PM: Thanks Melody...I'll check them out.
Yokwe,
Shari ... Posted by doccat5 (from Fredericksburg, VA) on January 22, 2008 at 11:20 PM: I've added them to my seed list of things to grow. Thanks for the information :) ... Posted by FlowrLady (from Olive Branch, MS) on January 23, 2008 at 10:41 AM: Thanks for this thread, guys. I've begun eating more veggies, i.e., salad. I believe I might try some turnips and/or rutabagas in my salads. They have a strong flavor, and I think I'd like it!
Another idea from DG..... ... Posted by Groundnut (from Pace, FL) on January 24, 2008 at 10:44 PM: I love Rutabagas too. I am in zone 8. Wonder when I should plant them here? Now, I have to plant them. :-) ... Posted by basket_case (from Backus, MN) on January 29, 2008 at 2:26 PM: I like to slice thin and pan fry with raw onion in a little oil. ... Posted by melody (from Benton, KY) on January 29, 2008 at 3:59 PM: Ohh, that sounds great. (note to self...get more rutabagas) ... Posted by pixilated (from Claremont, CA) on February 2, 2008 at 2:02 PM: You've inspired me! I'll have to go hunt down some seeds now. BTW, we never used to do much in the vege garden in winter, but this year we planted broccoli, cauliflower, cabbage, and sugar snap peas... WAY better in winter than in spring and summer. Now I have something else to look forward to for next winter's garden! Location? Here in zone 8, SO CAL. ... Posted by Angel_D (from Quincy, IL) on February 8, 2008 at 6:51 PM: Thank you! Great article! ...
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