(roo-tuh-bay-guh). As a CSA farm, in addition to providing abundant, sustainably grown (and fresh) produce, we try to keep things interesting. Enter rutabaga. The history of this vegetable and culinary uses follow, but we assure CSA subscribers and adventurous farm stand goers that under the seemingly rough exterior, the rutabaga offers a unique flavor to mix into your kitchen repertoire.
From Wikipedia: “Finns cook rutabaga in a variety of ways: roasted, baked, boiled, as a flavor enhancer in soups, uncooked and thinly juliennedas a side dish or in a salad, and as the major ingredient in the popular Christmas dish lanttulaatikko (swede casserole). Finns use rutabaga in most dishes that call for any root vegetable.
In Sweden and Norway, rutabaga is cooked with potato and sometimes carrot, and mashed with butter and either stock or, occasionally, milk or cream, to create a puree called rotmos (Swedish, literally: root mash) or kålrabistappe (Norwegian). Onionis occasionally added. In Norway, kålrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekjøtt, raspeball and salted herring. In Sweden, rotmos is often eaten together with cured and boiled ham hock, accompanied by mustard. This classic Swedish dish is called fläsklägg med rotmos. In Wales, a similar mash produced using just potato and rutabaga is known as ponch maip.
In The Netherlands, rutabaga is traditionally served boiled, mashed and a smoked worst (sausage) served alongside. The dish is usually called Stamppot, but turnip can also be used in the Hutspot dish as well.
In Scotland, potato and rutabaga are boiled and mashed separately to produce “tatties and neeps” (“tatties” being the Scotsword for potatoes), traditionally served with the Scottish national dish of haggis as the main course of a Burns supper. Neeps may also be mashed with potatoes to make clapshot. Regional variations include the addition of onion to clapshot in Orkney. Neeps are also extensively used in soups and stews.
In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavored cooking water is often retained for soup, or as an addition to gravy. Swede (Rutabaga) is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish Stew as eaten in England. Swede (Rutabaga) is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the pastyoriginating in Devon and Cornwall.
In Canada, rutabaga is used as filler in foods such as mincemeat and Christmas cake, or in Atlantic Canada as a side dish with Sunday dinner. In Canada, they are often referred to as “turnips”.
In Australia, rutabaga is used in casseroles, stews and soups as a flavor enhancer.”