Rutabaga: The Nutrient-Dense Root Vegetable You Should Try

When it comes to root vegetables, potatoes, carrots, and beets tend to get all the attention. But there's another tasty and nutritious tuber that deserves a spot on your plate: the humble rutabaga. This often overlooked cruciferous vegetable is packed with vitamins, minerals, fiber and antioxidants. It has a sweet, earthy flavor and a creamy texture when cooked. Let's dive into the origins, nutrition benefits, culinary uses, and growing tips for rutabagas.

Origins and History

The rutabaga (Brassica napus var. napobrassica) is thought to have originated in the 17th century as a cross between a wild cabbage and a turnip314. It was first cultivated in Sweden, which is why it's also known as the "Swedish turnip" or "swede"3. The name "rutabaga" comes from the Swedish word "rotabagge", meaning "root bag" or "baggy root"216.

Rutabagas were introduced to North America in the early 19th century by European immigrants1315. They were grown as both a garden vegetable and animal fodder. Different varieties emerged over time, with the most common being the purple-top yellow rutabaga1216.

Nutrition and Health Benefits

Rutabagas are an excellent source of nutrients. One cup (140g) of cooked cubed rutabaga provides8:

• 52 calories

• 12g carbohydrates

• 3.1g fiber

• 1.5g protein

• 0.2g fat

• 53% DV of vitamin C

• 10% DV of potassium

• 7% DV of magnesium

• 5% DV of calcium

• 5% DV of vitamin E

The high vitamin C content supports a healthy immune system16. Rutabagas are also rich in antioxidants like carotenoids and glucosinolates, which have anti-inflammatory and anti-cancer properties167. The fiber promotes good digestion and may reduce the risk of chronic diseases like heart disease and diabetes67.

How to Cook and Eat Rutabaga

Rutabagas have a sweet, slightly peppery flavor, like a cross between a turnip and a potato13. The texture is similar to a potato but a bit denser. Here are some tasty ways to prepare rutabaga:

• Peel, cube and roast with olive oil, salt and herbs910

• Boil and mash with butter and cream911

• Spiralize into noodles and bake into a casserole9

• Grate raw into salads or slaws911

• Add to soups, stews, and pot pies912

• Bake into gratins, fries, or chips910

When shopping for rutabagas, look for firm, heavy roots without soft spots or cracks1. Store in a cool place for up to 2 weeks or in the fridge for a month12. Peel the waxy skin before cooking.

Growing Rutabagas

Rutabagas are a cool season crop that grows well in northern climates1516. They prefer full sun and fertile, well-drained soil with a pH of 6.0-7.016. Direct sow seeds 1/2 inch deep and 3 inches apart in late spring or early summer1516. Thin seedlings to 8-10 inches apart.

Rutabagas take 80-100 days to mature12. Harvest in fall when roots are 3-5 inches wide. They become sweeter after exposure to light frosts15. In mild climates, you can store rutabagas right in the garden and use as needed. Otherwise, brush off soil and store in a cold, humid place for several months12.

Fun Facts

• In Ireland and Scotland, rutabagas were carved into lanterns for Halloween before pumpkins became popular16.

• The International Rutabaga Curling Championship takes place every year at a farmers market in Ithaca, New York16.

• The town of Cumberland, Wisconsin holds an annual Rutabaga Festival with games, music, a parade, and the biggest rutabaga bowling alley16.

• "Rutabaga" is also the name of a specific mutation in fruit flies that causes mental impairment16.

Conclusion

As you can see, rutabagas are a versatile, nutritious, and delicious root vegetable that deserve more recognition. Their complex flavor and creamy texture work well in many savory dishes. Plus, they're easy to grow and store for an extended harvest. Give rutabagas a try and expand your culinary horizons!

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