Rutabaga
Rutabaga belongs to the large family of cabbage,
mustard and radish. It appears to have been cultivated in
Scandinavia during the Middle-Ages under its Swedish name
rotabaggar.
The rutabaga was a main source of nourishment during the Second World War, which explains why it is still perceived as food of strife.
The rutabaga is a cabbage-like turnip with an edible root. It is
fairly large, with a bulging portion where the leaves are attached.
Its violet skin is streaked with yellow, as its flesh which has a
very tart flavour, stronger than white turnip (rabiole).
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- Select a firm, medium rutabaga, heavy for its size and unblemished. A large rutabaga risks being tough and woody.
- Can be eaten raw or cooked.
- Peel and cut into pieces. Remove its core if it is brown.
- The heavier the scent of a rutabaga, the stronger the flavour.
- Rutabaga needs to be cooked for at least 15 minutes in boiling water or in a steamer.
- Is excellent in stews, soups and pot roasts.
- Rutabaga is delicious puréed or mixed with mashed potatoes and carrots.
Rutabaga is available year-round in the produce section of your local METRO supermarket.
Rutabaga is an excellent source of potassium and vitamin C as well as containing magnesium, folic acid and phosphorus.
Rutabaga can be refrigerated in a perforated plastic bag for three weeks. We recommend blanching rutabaga for two minutes before freezing.