The yellow-brownish globes that are sometimes mottled with purple and green may not seem very enticing when you come across them in the produce aisle. You may have always just passed right by them without even bothering to learn their name. Unfortunately, less attractive veggies often get left out in the cold when a shiny, juicy tomato is just a bin away. Or perhaps youve received a rutabaga in a box delivery, had no idea what to do with it, and thought, Its like a potato, right? Well, yes, but the regal little rutabaga is so much more than that.
With the vegetables culinary rise around World War I and II as a last resort during food shortages (often consumed as a stew with just water, blech) the rutabaga has been sorely overlooked and underestimated. Who wants a last resort as the star of their dish? Its an almost impossible climb from feeding the hungry to fine dining, and the potato may be one of the few veggies that have tackled this edible feat.
The rutabaga is a root vegetable worth exploring and definitely worthy of the spotlight. It has a vegetal, earthy taste, often compared to a milder carrot, cabbage, or turnip (or amalgam of the three). It pairs well with other root vegetables but can also stand on its own. Dont let its size and shape intimidate you. All it takes is a little finagling on the cutting board and youll have a beautiful vegetable ready for an arsenal of culinary applications.
Rutabagas are a root vegetable and are a cross between turnips and cabbage. Rutabagas have a slightly bitter flavor and taste like a less-sweet carrot. When cooked, rutabagas become sweeter and taste similar to potatoes. Select smooth, heavy and firm rutabagas.
What is rutabaga and what does it taste like?
Rutabagas are a cross between cabbage and turnips and taste somewhat like that. They are a member of the Brassica family, which includes both cabbage and turnips plus broccoli, cauliflower, Brussels sprouts, and mustard greens — to name a few of the famous family member favorites. Rutabagas are sometimes referred to as Swedish turnips or swedes, as Sweden is where they were first found growing in the wild. Rutabaga is a hearty root vegetable that prefers cooler temperatures and peaks as a fall and winter crop. They store well for months in the fridge.
The rutabagas taste is milder but with sweet tones and sometimes just a tinge of bitterness. Much like their fellow Brassica family members, they have a somewhat sharp and pungent, almost peppery bite to them. (This is due to the presence of sulfur in the vegetable family.)
Their flesh is a golden yellow akin to a stick of salted butter and they taste nearly as creamy and rich when cooked. Raw, they are delightfully crisp and juicy with a subtle starchiness that lingers on the palate, a bit reminiscent of jicama. Enjoyed both cooked and raw, there is a myriad of ways to prepare the resourceful rutabaga.
ROASTED RUTABAGA: Tastes Like Potatoes, Low Carb, & So Easy!
FAQ
Which is healthier potato or rutabaga?
Can you substitute rutabaga for potato?
What is the best way to eat a rutabaga?
How do you take the bitterness out of rutabagas?
What is the difference between a rutabaga and a potato?
They can be roasted, mashed, or fried, and both are great in soups or stews. There is a real difference in taste. A rutabaga is sweeter than a potato and is also less starchy. Rutabagas keep for a long time as long as they are kept cool. You can put them in a plastic bag in the refrigerator, or even in a cool cellar.
Turnips vs Rutabaga: Which is healthier?
Both turnips and rutabaga are tuberous vegetables belonging to the same family – brassica. In terms of health aspects, the two tubers are loaded with same amounts of micronutrients, abundant with minerals like magnesium, manganese, calcium, potassium and are rich sources of vitamin A, B1, B2, B3, B5, B6, C, E, K and dietary folate. Moreover, turnips and rutabaga are excellent sources of dietary fiber and have minimal calories per 100 grams of serve. However, rutabaga is sweeter in taste whereas turnips have more of radish flavor. As each of the above vegetables have anti-nutrient factors in them, it is essential to cook thoroughly before consumption to reduce the effect of anti-nutrients.
What does rutabagas taste like?
Rutabaga’s flavor is overall low-key, but there are some hints of carrot and turnip in there. Rutabagas can be eaten raw or cooked and, when cooked, rutabagas offer a consistency similar to that of a carrot or a potato. You can cook rutabagas just about any way you like — mashed, roasted, boiled, turned into a soup, etc.
Are rutabagas better than boiled potatoes?
By subbing part of the potatoes out for rutabagas, you get a somewhat creamier texture, but also more flavor than you might by just combining boiled potatoes with butter, milk, salt, and pepper. Beyond just the extra flavor and texture, rutabagas also come with some serious health benefits, and without the empty carbs that potatoes contain.