DOWN on the FARM
with Tom Willey

Rutabagas
Rutabagas belong to the cruciferous mustard family. Experts believe them to be the offspring of the wild cabbage and the turnip. Their dense, sweet, golden, firm flesh is protected by a thick and fibrous covering. Using a large knife, cut off the crown. You will see the thickness of the peel; use a paring knife, not a vegetable peeler, to remove. Loaded with complex carbohydrates, dietary fiber, and rich in flavor, add them to soups and stews or grated raw into a salad.
I find Rutabaga indispensable in beef or lamb stew or vegetarian Shepherd’s Pie. But after tasting a slice of raw rutabaga, a Delaware North chef was recently heard to say “This is so delicious, I’ll never cook rutabaga again.” Rutabagas have more beta-carotene and vitamin C than turnips, are sweeter and contain less moisture. Try some grated into a salad or cole slaw.
Available: Fall - Fall