I grew up not eating any of these sorts of “unusual” root vegetables. Parsnips, turnips, rutabaga, and to some extent beets were all things that I heard about in books (along with porridge) but never saw them on my dinner plate. I’m not sure how unique of an experience this is for folks, but I’m going to take a guess that maybe a fair number of people have never tasted a rutabaga on its own. Last week, I gave out little samples of roasted rutabaga and green beans just for the fun of it. I include rutabaga in a few of my soups and stews, but it isn’t always easy to tell what is what in that form. I thought it deserved a little individual attention.
It is much like a mild and sweet broccoli stalk with a softer texture when cooked. It’s very tasty mashed with chives and I love to add it to chicken soup and beef stew.
Here’s a little bit more information on this lovely vegetable, including a simple recipe for you to try.
*rutabaga photo provided by awesome iphone (insert envy here) app… farmanac.com