Rutabaga:
Another severely and unjustly neglected root vegetable still, rutabaga has the distinct honor of tribute in song and prose, although somewhat tongue in cheek. Technically not a root vegetable at all, rutabaga grows largely above ground and is actually the swollen stem base of the plant. Also known by the names; Swede, Canadian turnip, yellow turnip and Russian turnip, rutabaga has a much sweeter and milder flavor than its cousin, the turnip.

What is rutabaga? A member of the mustard family along with broccoli, cauliflower, Brussels sprout, kohlrabi, radish and turnip, rutabaga is thought to be a cross between turnip and kohlrabi or perhaps wild cabbage. Much larger than turnips, rutabaga also has a yellow flesh that actually increases in color when cooked and possesses a drier flesh than the watery turnip.

Nutritional value. Very healthy, rutabaga is high in nutrients while being very low in calories. Extremely high in vitamin C along with generous amounts of vitamins A & B, rutabaga contains only approximately 50 calories per cup along with being a good source of fiber, potassium, calcium, iron, niacin and folacin.

Selecting fresh rutabaga. Available all year long, rutabaga is in prime season October and November. Look for unblemished bulbs with a slightly firm, never spongy feel. Choose comparatively heavy in hand rutabagas, as they should be juicier and reject any with cracks, pitting or soft spots. When available, buy rutabaga without a waxed exterior. Some fans prefer smaller rutabaga as they are thought to be sweeter while other rutabaga aficionados prefer larger ones, believed to have fuller flavor.

Storing fresh rutabaga. Kept cold and moist, rutabaga will last a month or more stored in a plastic bag in the vegetable crisper of the refrigerator.

General uses. Known for its capacity to absorb fat, rutabaga is delicious when paired with meat, game and poultry, especially pork and duck. Added to soups, stews and braises, rutabaga adds a unique complex and sweet flavor, along with contributing body to the dish. Rutabaga is delicious simply peeled, simmered in salted water, buttered and served. It is equally good steamed and when roasted, it takes on a stronger and more complex flavor. Bake cubed rutabaga simply in butter or olive oil, or combine with smoked bacon and / or maple syrup for an incredible tasting dish. Partially cooked and then sautéed in butter with apples and onions, rutabaga becomes a classic side dish for pork or ham. Partially blanch rutabaga and finish cooking in the same pan along side any roast, and enjoy the flavor nuances developed. Rutabaga makes a wonderful puree alone or when combined with potatoes. Rutabaga makes a great gratin by itself with cheese and cream, or when combined with other cold weather root vegetables.

Preparation. Be cautious when cutting rutabaga as the dense flesh can be difficult to cut! Peel the skin and then whack the rutabaga in half with a heavy knife or cleaver. Then cube, slice or dice as needed.

Mashed Rutabaga with Potatoes and Leeks
(Serves 6)

Serve this dish to first time, or hesitant rutabaga eaters, and do not reveal your secret ingredient until after they tell you how delicious it is. Personally, I have hooked more than one rutabaga skeptic with this dish and turned them into rutabaga appreciators.

4 cups peeled rutabaga, cut into 1 inch dice
2 cups russet potatoes, peeled, cut into 2 inch pieces
1 cup trimmed and cleaned leeks, sliced thin
2 oz. (1/2 stick butter)
approximately 1/2 cup whole milk, warmed
1 tsp lemon juice
salt and pepper to taste

chopped scallions or chives for garnish

Cook rutabaga in a large pot of boiling salted water until very tender, approximately 20 minutes. Remove rutabaga with slotted spoon to a colander. Add potatoes to same pot of boiling water; cook until tender, about 15 minutes and then drain well. While potatoes are cooking, melt butter in a medium size sauté pan and cook the leeks covered over low flame until very tender, approximately 12 minutes, stirring often making sure they do not brown. Return potatoes and rutabaga to same pot they were cooked in, minus the water, and stir over low flame for 3 minutes to release excess water. Add cooked leeks; mash well. Add warmed milk as needed to obtain creamy texture and mash until smooth. Stir in lemon juice and season to taste with salt and pepper. Transfer to serving bowl and sprinkle with scallions and / or chives.

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