A rutabaga is a very much overlooked vegetable. It is turnip with a thick outer skin that has a purplish hue. It is a root vegetable that can be prepared in a few different ways. This article will look at the most common ways to prepare this vegetable.
A rutabaga is a cross between a turnip and a cabbage and favors turnip end of things when it comes to taste but it is less bitter than a turnip. It almost tastes carrot like if you have to compare it to a familiar taste. It is a largely ignored vegetable that is popular in Ireland and in other areas of Europe.
Get it Ready
Before you cook it you have to prepare the rutabaga. You will have to slice off the top and the bottom and discard these parts because the skin is its thickest at the ends. Once you have cut the ends off, you will want to cut the rutabaga in half.
Slice the cut haves into slices. Than it is time to cut off the skin. You will peel the skin by cutting it off.
Put the cut pieces in very cold water in a pan. Once you have cut up all the rutabaga it is time to decide if you want to roast it or boil it. You can drain the water set the oven to 375 and while the oven is heating up you can spread the pieces on a baking pan and sprinkle liberally with oil, salt and pepper.
You can also add some sliced mushrooms. Pop it all in the oven and cook for about 30 minutes or until the vegetable is fork tender.
You can also drain the water off and prepare a pot of fresh cold water and boil the rutabaga then mash it like potatoes. It has the same consistency as mashed potatoes but with a fiberous texture. You can add some butter, salt and pepper to the mash to get a similar taste. When you cook the rutabaga you get a sweet, savory taste that really does mimic potatoes but without all the starch. It can easily become your new favorite root vegetable because it is just that tasty.
If you have yet to try cooking with rutabaga you should give it a try. Once you taste it you will be hooked. Enjoy rutabaga!