Monday, July 21, 2014

Rutabaga

It's come to my attention that not many people know what a rutabaga is, and even fewer have tasted it. I'm not sure if this is because it looks like it might be difficult to prepare (it isn't) or what, but this very delicious, nutritious vegetable has been neglected for a long time.

This post will be short, but will hopefully help you learn a wee bit about the rutabaga.

A rutabaga I took a third off of for a recipe

For starters, it's a root veggie. Just like turnips, beets, potatoes, and carrots, the rutabaga grows below ground. It generally has a waxy coating put on when sold commercially to help slow spoilage.

The rutabaga can be used just like a potato can. You can mash it, fry it, bake it, etc. It can be used in lieu of potatoes in recipes, too. It is firmer than a potato, so it takes a little bit longer to cook. It is also slightly sweet. Very slightly. Think of the slight sweetness a carrot can have. That's about how it is.

To prepare a rutabaga, you just wash it to remove any grossness before cutting into it (don't want to spread grossness through the veggie via the knife!), peel the waxy layer off with a veggie peeler, and cut as desired for whatever recipe you are making and cook accordingly. Seriously, that's it. Nothing fancy.

This is another time my Farberware Vegetable Peeler comes in handy. That peeler has been used for years and is still just as sharp as ever. That's especially important when you're trying to peel through the waxy skin of a rutabaga!

I tend to cut the rutabaga in half (or even just take 1/3 of it at a time) and only peel the piece I cut off. One rutabaga generally gives me 2 or 3 meals.


Disclaimer: All opinions are my own and may differ from those of your own. Post contains affiliate links.

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