Rutabaga, the Turnip's Swedish Cousin

The rutabaga is one of the healthiest and tastiest vegetables around, but it remains unappreciated (and widely unknown) in most American kitchens. A member of the widely distributed brassicagenus--which includes turnips, canola, mustard, Brussels sprouts, cabbage and broccoli--the rutabaga provides a wonderfully distinct flavor and a satisfying texture.

The rutabaga originated in Scandinavia, but it is not known whether it first occurred as a natural species, or if it was the result of a deliberate hybridization between a cabbage plant and a turnip plant. It was used as livestock feed in Northern Europe before its culinary use became popular. Because of its Scandinavian origins, the rutabaga is also known as a Swedish turnip, and, in British English, it is simply called a swede.

Although its origins are in Northern Europe and it does not grow remarkably well in the American Southeast, the rutabaga is often associated with Southern cuisine. It is popular in grocery stores and farmer's markets, especially in rural areas. Rutabaga greens, which are similar in flavor and texture to kale, are sometimes cooked with pork fat or other oils, and can be served as a side dish.

The rutabaga's unique flavor could be described as a cross between turnip, cabbage, and sweet onion. Its taste is mild and not overpowering, but it is more flavorful than other starchy root-crops like the potato. Because it seamlessly complements common culinary favorites, it can be a welcome addition to the almost any kitchen.

The primary use of rutabagas in American cuisine is as a cooked vegetable. Rutabagas can be added to vegetable soups and casseroles, and are often used in mashed potatoes. They nicely complement the flavor of cooked carrots, sweet potatoes, and white potatoes; they are often used in conjunction with other root crops.

Its crisp texture makes the rutabaga an excellent choice as a raw table food, as well. The rutabaga is useful in salads, and it can also be chopped into sticks and served with dip. Rutabaga's subtle, spicy flavor blends nicely with the cool and tangy tones of ranch dressing.

Because they have a lightly sweet and starchy consistency, rutabagas are sometimes utilized in desserts. Many recipes for dessert casseroles combine the flavors of apples and rutabagas, while others blend rutabagas with raisins and cinnamon.

The rutabaga is as versatile as it is unique, yet it remains undiscovered and unused in most American kitchens. Because it is simple to prepare and easy to work with, it can be a welcome addition to almost any pantry.