Cooking with Tammy Kelly: Rooting for Rutabaga!
Rutabaga is another one of those “love ‘em or hate ‘em” vegetables, I am not on the love ‘em side but I know many who are. I have tried them every way I know how and roasting was the best but you must eat them hot! So, what do you do with a rutabaga? Even saying the word somehow feels funny, but the rutabaga is not some strange being, yet merely a member of the cabbage family, often confused with a turnip, but very different. Rutabagas are larger, part white and part purple, with creamy orange flesh and ribs near the stem, and with a sweet flavor when roasted. Meanwhile, turnips are white with a purple-red top and a peppery taste.
Nutty and sweet with a mild turnip-like flavor, rutabagas can be roasted, sautéed, baked, fried, boiled, mashed, and added to soups and stews. They also can be eaten raw as a snack or grated into salads or coleslaw. A mix of mashed rutabagas, potatoes, onions and carrots, seasoned with butter and salt, is a warming dish.
The rutabaga like other members of the cabbage family is high in antioxidant and anti-cancer compounds. However, the rutabaga's most significant nutrient comes from vitamin C. One cup contains 53% of the daily recommended value, providing antioxidants and immune system-supporting functions. Beta-carotene-rich rutabagas are also an excellent source of potassium and manganese (for energy), and a good source of fiber, thiamin, vitamin B6 (helps support the nervous system), calcium (for strong bones), magnesium (helps absorb calcium and combat stress), and phosphorus (helps metabolize proteins and sugars).
The health benefits and these easy to cook recipes should have you “rooting for rutabagas”!
Mashed Rutabaga and Butter
(This is the most common way to cook rutabagas)
2 rutabaga, peeled and cut into 1 inch cubes
4 tablespoons butter
2 tablespoons almond milk, or skim milk
¾ teaspoon salt
¼ teaspoon ground black pepper
Bring a large pot of water to boil. Add rutabaga cubes to the boiling water and let cook for 25-30 minutes, or until soft. Drain and return to the pot.
Using a hand mixer or potato masher, to mash. Add the butter, milk, salt and pepper. Continue mixing to fully combine.
Serves 10, each serving contains; Calories 52, Fat 5g., Carbohydrates 2.5g., Protein 0.4g., Sodium 99 mg.
Cheesy Rutabaga Gratin
2 large rutabagas, peeled and thinly sliced
1 cup heavy cream
1 cup milk
1 cup shredded Gruyere or Swiss Cheese
1 cup cheddar cheese
2 tablespoons fresh thyme leaves, chopped
1 clove garlic, minced
Salt and pepper, to taste
2 tablespoons butter, for greasing the pan
½ cup breadcrumbs, optional for topping
Preheat the oven to 375 degrees. Grease a baking dish with butter.
In a mixing bowl, combine the heavy cream, milk, garlic, salt and pepper. Mix well.
Layer half of the sliced rutabaga in the baking dish. Pour half of the cream mixture over the slices, then sprinkle with half of the Gruyere or Swiss and cheddar cheeses.
Repeat the layering process.
If using, sprinkle the bread crumbs on top for a crispy finish.
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the rutabaga is tender.
Serves 6, each serving contains; Calories 350, Fat 25g., Carbohydrates 20 g., Protein 10 g.
Zuppa Toscano with Rutabaga
(Keto friendly and the best way to eat rutabaga in my opinion)
12 ounces Italian sausage, ground
6 slices bacon, sliced into 1 inch pieces
½ medium sweet onion, diced
2 cloves garlic, minced
3 ½ cups low-sodium chicken broth
2 cups rutabaga, cubed into ½ inch pieces
½ teaspoon salt
1 teaspoon fresh ground pepper
2 cups chopped curly kale
¾ cup heavy cream
In a large skillet over medium high heat, brown the sausage for about 7-9 minutes, ensuring it is cooked through. Once done, drain any excess fat from the pan and set aside, I generally rinse my sausage to eliminate any extra grease.
Using a large Dutch oven over medium heat, add the sliced bacon and cook for 5-7 minutes until it is cooked through. Drain any fat from the Dutch oven to keep the dish balanced without being overly greasy.
In the same Dutch oven, add the garlic and onions. Sauté for 3-5 minutes, stirring occasionally, until the onions become translucent and fragrant.
Add the chicken broth, rutabagas, salt, and pepper to the Dutch oven. Increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat to low and let simmer for 12-15 minutes or until the rutabagas are tender when pierced with a fork.
Add the chopped kale to the Dutch oven and return the cooked sausage to the mixture. Let everything simmer together for 2-3 minutes until the kale is tender and has absorbed some of the flavors.
Add the heavy cream to the Dutch oven and heat through until the cream is warm and incorporated. Serve hot.
**Of course I like to cook this in a crock pot, just precook the sausage and bacon.
Roasted Fall Vegetable Salad
(This makes a beautiful salad)
Roasted Brussels Sprouts
3 cups Brussels sprouts, raw ends trimmed, yellow leaves removed
2 tablespoons olive oil
Salt to taste
Roasted Butternut Squash
4 cups butternut squash, uncooked, peeled, seeded and cubed into 1 inch cubes
2 tablespoons olive oil
Salt to taste
Other Salad Ingredients
2 beets
2 cups pecan halves
1 cup dried cranberries
Balsamic Glaze
1 cup balsamic vinegar
¼ cup honey or brown sugar
To roast the Brussels sprouts, preheat the oven to 375 degrees. Line the baking sheet with parchment paper. Slice all Brussels sprouts in half.
In a medium bowl, combined halved Brussels sprouts, 2 tablespoons olive oil, salt, and toss to combine.
Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 degrees for about 25 minutes. Roast them longer if you would like a softer texture. During the last s5-10 minutes of roasting , turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
To roast butternut squash, preheat oven to 375 degrees. Line the baking sheet with parchment paper.
In a medium bowl, combine cubed butternut squash, 2 tablespoons of olive oil, and salt, and toss to combine.
Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
To cook the beets, add 2 beets to a medium-sized saucepan filled with water. Bring to a medium heat, half-covered for about 30 to 40 minutes until soft. Remove from heat.
Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool. When completely cooled, peel the beets and then dice them into small cubes.
To toast pecans, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Spread pecans in a single layer.
Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 degrees until they get darker in color. Stay alert, pecans burn easily.
To make the balsamic glaze, combine 1 cup of balsamic vinegar and ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half.
Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
To assemble, in a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add diced cooked beets last, otherwise they will color the salad dark red.
Drizzle with the balsamic glaze without mixing it in.
Serves 6, each serving contains; Calories 526, Fat 34 g., Carbohydrates 58 g., Protein 6 g.
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