Varieties we grow and love:We really just grow one variety…the classic dense, purple topped, yellow fleshed rutabaga.
Did you know Swedes or rutabagas are a cross between a cabbage and a turnip? And did you know this often maligned vegetable is high in vitamins B, C, E, and K as well as calcium, iron, magnesium, manganese, potassium, phosphorous, and zinc. AND how ’bout those glucosinolates? Yes, rutabaga smell a little funky when they are cooking, but they are actually delish with loads of butter and, are in fact, goo for you.
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible. These lovelies will store forever! They need to be kept at the highest percentage humidity (like 100%) and very cold – not freezing. Anyway, they will store beautifully. If you decide to cook all your rutabagas at once, mash them up and freeze for a later side dish.
– can be enjoyed in:
- boiled/steamed and mashed
Tips for preparing:
peel any thick skin off, cube or dice and cook. Wonderful steam/boiled until tender and then mashed with s&p and butter
or cube and toss with oil and seasonings then roasted till tender. I included a generic picture of what they look like at the store because they are ALWAYS covered in paraffin for preservation. We do not coat ours and when they are fresh in season, you don’t need to get to careful peeling them. Those covered in wax, or that have been in storage will have thicker skins that should be peeled off.
Also check out these great recipes: