Nourishments—

Rutabagas: A Root Vegetable With Tasty Nutritional Value 

By Nancy K. Crevier

Siblings always seem to have some sort of rivalry, and my grandfather and his brother were no different. Their source of contention was not about who had the biggest house, the fastest car or the smartest dog, though, but one of good-natured ribaldry concerning who could grow the biggest rutabaga.

My grandfather farmed 40 acres in northern Minnesota, laboriously and lovingly keeping the sandy soil tilled and irrigated to grow the vegetables and fruits that would tide him over through the long, cold winter. My Uncle Ferd lived in town, his garden plot a mere postage stamp in comparison, but every inch was planted carefully to obtain the optimum harvest.

Every spring as the muddy soil began to dry and the snow cover gradually gave way beneath increasingly warm rays of sun, the two of them would sit at the kitchen table in my aunt’s home and begin their bantering. Who would grow the biggest rutabaga this year? They would reminisce over rutabagas of days gone by, and like the fish they caught, each year the waxy orbs grew in dimension and weight until the rapt listener (that would be me: little pitchers have big ears) would gasp in amazement.

Rutabagas are an old-fashioned vegetable, a member of the Brassica family that includes cabbage and broccoli, and are probably more familiarly known as turnips. They are, however, just shirttail relations to the turnip.

Lumpy, round, thick-skinned roots that grow mostly underground, they possess a creamy yellow flesh beneath the tan and purple covering. The skin is a challenge to peel, perhaps one of the reasons in these busy days that this healthy vegetable has fallen from favor. Or it could be the powerful, sulfurous smell emitted by boiling turnips that make it one of the less popular items in the grocery store. (Cooking them in milk, or soaking them in water before boiling, if the scent of boiling rutabagas is offensive to you, can minimize the pungent odor.)

Rutabagas are a wonderful source of fiber, as are so many root vegetables, but also supply a decent dose of Vitamin C. Maybe that is one of the reasons early settlers carried seed of the rutabaga across the ocean to the New World. They also deliver a good dose of potassium, calcium, niacin, iron and Vitamin A.

That said, I must confess that I was not a big rutabaga fan growing up. My family unimaginatively boiled them and mashed them into a thick, unseasoned orange paste, and my tender young nose was offended by what I perceived to be a stench that they left behind for hours after they were served.

It wasn’t until many years after my grandfather and uncle had passed on to the great garden in the sky (where I assume they continue to debate their rutabaga growing skills) that I came to appreciate the nutritional aspects and sweet, nutty flavor of this plant.

So who grew the biggest rutabaga, my grandfather or Uncle Ferd? The honor was passed back and forth many times, I’m sure, but let me say that I do have a distinct memory of my grandfather appearing at our back door one chilly fall day to show off the result of his summer’s labor: a rutabaga the size of a very big head.

I think he won.

Roasted Vegetables

1 rutabaga (about the size of a large softball)

3 parsnips

3 large carrots

3 large red potatoes

2 medium yellow onions

3 ribs of celery

2 Tbs olive oil

1 Tbs melted butter

2 tsp salt

1tsp dried, crushed rosemary

1 tsp dried thyme

Black pepper

Peel and cut the rutabaga, potatoes and onions into 3-inch chunks. Scrub the carrots and parsnips and cut into 3-inch lengths. Cut the celery into 2 inch lengths. Toss all of the vegetables with the oil, butter and seasonings. Place in a single layer on a baking sheet. Cover with foil.

Bake at 400° for about 40 minutes. Remove the foil, toss the vegetables and continue cooking for 10 minutes.

Increase heat to 450° and toss vegetables again. Bake for another five minutes. The vegetables should be golden and tender. If they are browning too much, but are not yet tender, cover with foil and continue to bake until they can be easily pierced with a fork.

Mashed Potatoes & Rutabagas

4 large all purpose potatoes, scrubbed and peeled

1 medium rutabaga, peeled

6 scallions, minced

1 large clove garlic, peeled

4 Tbs butter

½ C light cream

Salt and pepper

Cut the potatoes and rutabaga into equally sized chunks. Place in a large, non-aluminum pot with the garlic and cover with water by one inch. Cover pot and bring to a boil. Lower heat and simmer until fork tender, about 20-25 minutes.

Drain and add butter, cream, scallions and salt and pepper to taste. Mash until completely smooth, adding more cream if necessary to achieve a smooth consistency.

Serve hot.