We’re 907 recipe cards in and this is the first rutabaga mention.
(Click the picture for the photo attribution, as per usual.)
Rutabagas are cross between turnips and cabbages, and are often culinarily considered a variety of turnip. They stand in for root vegetables anywhere, which is to say that anything you could do with a potato, you could do with a rutabaga. Fried, mashed, scalloped, sauteed, boiled, roasted or even grilled. They’re slightly bitter (though not generally as bitter as standard turnips) and slightly sweet at the same time, making them a good match for assertive dishes, particularly ones with a strong acid component.
You shouldn’t be intimidated. If you end up with particularly strong rutabagas, boiling them before using them in whatever other application you’ve got in mind will help leech out some of the bitterness.
From a box sold in Chicago, Illinois.
- Whipped rutabagas, turnips and onions, salt and oil (cooked together)
- Cabbage and onion cooked together, salt and oil, add chopped parsley before serving
- Turnips, peas, onions, salt and oil
- Cauliflower, peas, onion, salt and oil. Add peas last 5 minutes
- Cabbage, onions, mustard greens, celery stalks and leaves, parsley, salt and oil.
- Beet greens, onions, oil and salt; add sliced beets before serving
- 2 parts mustard greens, 1 part spinach, onions, oil and salt
- Red cabbage, onions, oil and salt; add chopped parsley last
- Beet greens, mustard greens, spinach, radish tops, onions, salt, oil, chopped parsley
- Parsnips, carrots, onions, oil and salt; may be whipped if desired.