Because of these differences, it is not recommended to substitute one for the other in a recipe if you are aiming for certain flavour profiles to come through your dish. Storage You can store rutabagas at room temperature for about one week or up to two weeks in the refrigerator. If the greens are still attached, remove them, and store them separately in the refrigerator if you plan on eating them as well.

Need tips on how to use rutabaga for its many health benefits? Read on to learn all about this intriguing root veggie. What Is a Rutabaga? Technically speaking, the rutabaga is a hybrid cultivar. Rutabagas likely originated in Scandinavia or Russia sometime during the seventeenth century due to crossbreeding turnips and cabbages. If you’ve never cooked with it before, the first thing you need to know is that rutabagas from the grocery store are usually sold coated in paraffin wax to keep them from drying out in storage. You’ll definitely want to remove it before cooking with them. Peeling a waxed rutabaga can feel like trying to peel a grease

The first known printed reference to the rutabaga comes from the Swiss botanist Gaspard Bauhin in 1620, where he notes that it was growing wild in Sweden. It is often considered to have originated in Scandinavia, Finland or Russia. [11] According to the Natural Resources Institute of Finland (Luke), rutabaga or lanttu was most likely bred on more than one occasion in Northern Europe around the 16th century. Studies by former MTT (now Luke) have shown that lanttu was developed independently in Finland and Sweden from turnip and cabbage in connection with seed cultivation. [12] There are contradictory accounts of how rutabaga arrived in England. Some sources say it arrived in England from Germany, while other accounts support Swedish origins. According to John Sinclair, the root vegetable arrived in England from Germany around 1750. [13] Rutabaga arrived in Scotland by way of Sweden around 1781. [14] Since pumpkins became readily available in Europe in the 1980s, they have taken over this role to a large extent. [40] In the Isle of Man, turnip lanterns are still carved at Hop-tu-Naa (Manx equivalent of Halloween), lit with a candle or electric torch, and carried from house to house by some children, with the accompanying Hop tu Naa song; hoping for money or treats of food. [10] [41] [42] The smell of burning turnip is an evocative part of the event.

Thus, it won’t be great for people who are into a low sodium diet plan.The nutritional benefits above indicate the different nutrients you can get from rutabaga vs turnip. This information can be used when you are planning on using these in your dietary regimen. Since rutabagas are a hybrid of turnips and cabbage, they grow a bit differently than regular turnips. The roots are larger, denser, and more round in shape, with numerous side shoots. Rutabaga is commonly roasted and served with meats, is an important ingredient of the Swede casserole, used as an enhancer in soups and salads, can be baked as well as boiled along with potatoes. Rutabagas can be peeled like potatoes prior to being cooked. Some of the dishes that use rutabagas are Rotmos, Smalahove, Raspeball, Potch. The Scots make an interesting dish of tatties and neeps which is potato and rutabagas mashed separately and served with haggis. Swedes are often mashed with carrots for a traditional Sunday roast. Rutabagas are parts of soups, stews, casseroles, baked pastry etc.

Ingredients

Greene, Wesley (2012). "Turnip". Vegetable Gardening the Colonial Williamsburg Way. Rodale. pp.95–98. ISBN 978-1609611620. Turnips are biennial plants that must pass through a winter season to form flowers and seed... In colder regions, they must be dug and stored for winter and replanted in spring. Rutabaga, on the other hand, is a great source of vitamins and minerals. It outweighs turnips a great deal with a higher value for Vitamin C, calcium, iron, and potassium. It also has higher dietary fiber content and protein despite the fact that it has more calories. Conclusion

Rutabagas’ color is typically anywhere from white to yellowish-brown, while turnips often have some purple tone to their skin. Sometimes rutabagas also have this purple coloring, though, so that way of differentiating is not always foolproof. The best way to tell them apart is by judging their size. Taste The Wonderful Wizard of Oz and American Fairy Tales, two efforts by L. Frank Baum to devise American fairy tales. Rutabagas and turnips are comparable enough to make an adequate substitution for each other in a recipe. They’re also a fun swap for more common root vegetables like carrots or potatoes.Rutabaga has no trans fat or cholesterol. It is also rich in antioxidants and glucosinolates, which can help prevent health conditions like heart disease and cancer. Health Benefits of Rutabaga With the increasing consumption of processed foods, which remove the mineral, combined with a reduction in the consumption of fruits and vegetables, there has been a large decrease in intake, even in developed countries, leading to deficiency issues. By increasing your intake of rutabagas, you can improve your vitamin C levels — so make sure they’re part of your vegetable arsenal when cold and flu season comes around. Aside from the actual rutabaga root or turnip root that is mostly used in dishes, the greens of these plants are also edible. Rutabaga and turnip greens differ from each other. Rutabaga greens are more cabbage-like and not as tangy as turnip leaves are. What Do They Taste Like?