Archive for the 'Rutabaga' Category

Cold Roasted Root Vegetables Salad with Creamy Herb Dressing

Monday, July 11th, 2016

Philippe, Tucson CSA

2 lbs root vegetables (beets, carrots, rutabagas, turnips, etc.), scrubbed and cut in cubes

1 tablespoon olive oil

Salt and pepper


1/2 cup mayo

1/2 cup yogurt

1/2 cup finely chopped herbs (such as parsley, mint, tarragon, basil or dill)

Pre-heat oven to 400º.

Mix vegetables with oil, salt and pepper. Toss in a roasting pan and cook in the oven for one hour. Let cool.

Toss with dressing. Refrigerate before serving.

Root Vegetable Fritters

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

These fritters come together pretty easily without egg. If you do eat eggs, adding 1 or two of them to the mixture will help bind them even more. Cast Iron skillets are great for this as they maintain high heat very easily. Make sure the lentils you use have been drained of their liquid so the mixture stays firm. If you don’t have turmeric, asafetida or mustard seeds you can do the same recipe just sautéing an onion with some garlic, adding any herbs or spices you like.


1 tablespoon olive oil
2 teaspoons mustard seeds
½ teaspoon of turmeric
¼ teaspoons of asafetida (optional)
2 jalapenos, minced (or to taste)
½ cup grated coconut
3 cups of grated root vegetables (I used a combination of beets, carrots, and rutabaga)
1 cup cooked lentils
1 cup cooked brown rice
½ cup minced cilantro
1 cup pumpkin seeds (lightly hand-crushed)
oil for frying

1) Add oil to a large skillet on medium heat. Add mustard seeds and wait until they begin to pop. Add turmeric, asafetida, and jalapenos. Sauté for 1-2 minutes.
2) Add grated vegetables with 2 teaspoons of salt and the grated coconut. Sauté for 5 minutes until they have just softened.
3) Transfer the mixture into a large mixing bowl. Spread the mixture into the bowl to allow it to cool down.
4) When it’s cool enough to touch, combine with rice, lentils, bread crumbs, coconut, cilantro, and pumpkin seeds with cilantro.

Mix together thoroughly with hands until it comes together as a firm “dough”. Taste for seasoning and add more salt if needed.

Sear the fritters!

In a cast iron or nonstick skillet add enough oil to coat the bottom of the pan. Form tight balls with the mixture using about 1/3 cup of the dough for each one. Flatten the mixture with your hands slightly. Make sure the oil is sufficiently hot, gliding across the pan quickly. Add 3-4 fritters in the skillet at one time. Wait 2-3 minutes, and when the fritter starts to brown, flip it with a spatula and do the same on the other side.

When they’re browned on both sides drain on a paper towel and serve.

Serving suggestion: Make a quick sweetened yoghurt using a 1 cup of plain yoghurt with 1 ½ tablespoons of sugar and ½ teaspoon of salt. Mix together thoroughly.

Shepherd’s Pie

Monday, April 15th, 2013

Philippe, Tucson CSA

1 lb ground pork or beef
1 onion, chopped
2 carrots, diced in small cubes
2 rutabagas (or turnips), diced in small cubes
1 teaspoon Worcester sauce, or 1 tablespoon mustard
(optional) 1 bunch chopped greens, or 1/2 small shredded cabbage, or 2 bulbs fennel cored and sliced
Salt and pepper (or chili flakes) to taste
1 cup water or broth
1.5 lbs potatoes, quartered
4 tablespoons butter
1/2 cup milk
1 pinch ground nutmeg

Sauté ground meat in skillet on medium heat for about 5 minutes until browned.  Make sure to break meat up as it cooks. When meat has released its fat, add onions, carrots, rutabagas, greens (if using), Worcester sauce (or mustard), salt and pepper.  Cover, turn heat on low and cook for another 5 minutes, stirring occasionally. Add 1 cup water, stir, and simmer, covered, for another 15 minutes.

Add potatoes to a pot of cold water.  Bring to a boil and cook for 20 minutes.  Drain.  Mash potatoes with butter, milk, nutmeg and salt and pepper.

Place meat and vegetables mixture in an oven dish and cover evenly with mashed potatoes.  Use a fork to make a design on the potatoes.  Place in 400 degree oven and bake for 30 minutes or until the potatoes begin to brown.

Pasta with Root Vegetables and their Greens in Mornay Sauce

Sunday, February 10th, 2013

From Philippe, Tucson CSA

This is a beefed up Mac N Cheese, a hearty and comforting winter dish which will make you wish you had more root vegetables and greens. The cheese sauce takes away the bite of the root vegetables and greens that have any. You can use turnips, rutabaga, radishes (especially those large black Spanish radishes) or even cauliflower, broccoli or carrots. For the greens, I usually use the tops of the root vegetables.

1-lb pack pasta (macaroni, elbow noodles, or penne)
1 lb root vegetables (preferably large ones, like black Spanish radishes or turnips), cubed, thick-julienned (fries-size), or slice in coins (if small).
1 or 2 bunches greens (blanched for 3 minutes, drained, and roughly sliced in ribbons)
5 tablespoons butter (or oil)
3 cups grated cheese (typically a mix of Parmesan and Swiss but Cheddar works also)
4 tablespoons all purpose flour
4 cups milk
1/4 cup fresh dill (minced) – Optional
1/4 teaspoon ground nutmeg
2 tablespoons mustard

Boil pasta according to pack instructions.

Sauté the radishes in 1 tablespoon butter for 10 minutes, until radishes are soft but still firm (al dente).  Add salt and pepper.  Set aside.

Mornay sauce: in a saucepan, on medium heat, melt 4 tablespoons butter. Add flour. Stir until flour and butter are well mixed. Add milk a little bit at a time, stirring continuously and vigorously with a whisk to prevent clumping or sticking to the bottom, and bringing mixture to a light boil at regular interval. After all the milk has been added, add grated cheese, salt, pepper, nutmeg, mustard and dill. Stir until cheese has melted. Add some extra milk if necessary: the sauce should be thick but still fairly runny.

In a large serving dish, gently and uniformly mix together pasta, greens, radishes. Pour Mornay sauce on top. Shake the dish a few times to make the sauce settle into the pasta.

Optional: pour into a 9 x 18 baking dish, sprinkle with some extra grated cheese on top and put under the broiler for 5 minutes or until the top is slightly browned.

Serves 8 (makes great leftovers too)


– to save time and effort, I usually blanch the sliced greens in the pasta water 3 minutes before the pasta is done cooking.  I stir the pasta well to prevent the greens from clumping.

– to save even more time and effort, you can skip the whole Mornay sauce operation and instead sprinkle some grated Parmesan cheese before serving

Rutabaga Fries

Monday, February 15th, 2010

Sara Jones, Tucson CSA

Like other root vegetables, rutabaga is great baked. Try making
fries with your share and you won’t be disappointed. These fries
will be more like sweet potato fries, in that they will never get
perfectly crisp like a potato. To help them crisp better, switch
them to broil right when they are almost tender. That will give
them more color and a better texture than just baking.

1 share rutabaga, peeled and cut into French fry strips
2 teaspoons oil
Salt and pepper

Curry powder, paprika, cayenne or any other spice mix you like
Preheat oven to 375 degrees. Toss rutabaga with oil, salt and
pepper and spices. Spread in a single layer on a baking sheet
and place in over. Cook about 10-20 minutes (depending on the
thickness of your slice). Once almost tender, switch oven to
broil and cook until nicely browned. Serve immediately.

Easy Minestrone Soup

Monday, February 15th, 2010

Sara Jones, Tucson CSA

This soup is perfect for winter vegetables. Rutabagas give the
soup a nice sweet flavor, but you can use potatoes or turnips,
too. Almost any greens will do nicely in here, but remember
they will shrink a lot. One whole bunch isn’t too much. And
remember that different greens will add different textures, so try
adding a few varieties.

2 large rutabagas, peeled and diced
2 handfuls broccoli or cauliflower, chopped
1-2 bunches greens, cleaned and chopped
2 carrots, diced
1 sweet yellow onion, diced
3 cloves garlic or ½ bunch green garlic
1 tablespoon tomato paste
1 can diced tomatoes
1 can beans, drained
1 large handful small pasta
1 teaspoon oregano
1 teaspoon thyme
1-2 tablespoons oil
Salt and pepper to taste

In a large saucepan, sauté onion in oil over medium high heat
until beginning to brown. Push onion to one side and add tomato
paste to pan. Cook, stirring continuously, until paste has
darkened a shade or two. Add garlic, herbs, canned tomatoes
and about 2 cans of water. Stir in remaining veggies, except
greens. Bring to a simmer and cook for about 15 minutes, until
rutabaga is mostly tender. Add beans, pasta and greens and
continue cooking until pasta is ready. Season to taste with salt
and pepper and a drizzle of balsamic vinegar, if desired. Serve
garnished with shredded parmesan and croutons.

Minestrone Alla Tucson CSA

Monday, March 3rd, 2008

Lorraine Glazar, Tucson CSA (adapted from The Classic
Italian Cookbook, by Marcella Hazan, 1976)

I followed the classic technique from Marcella Hazan, but
substituted for winter ingredients, and what we had in our
shares. I love the direction “crust from a one to two pound
piece of Parmesan, carefully scraped clean”.

For 6 to 8 servings as a first course, 4 to 6 as a main meal

2 tablespoons olive oil
1 tablespoon butter
1 cup thinly sliced yellow onion
1 cup diced carrots
1 cup diced celery (or chard stems)
2 cups peeled, diced rutabaga (or potato)
1 cup cauliflower floweret’s (optional-some do not care
for their flavor in a mixed soup)

1 cup diced green beans (I had these frozen from August
2007, you may substitute frozen green peas)

3 cups finely sliced rapini leaves (minimize the use of
stems and flowers)

6 cups homemade vegetable stock or 2 cups canned
vegetable broth mixed with water

The crust from a 1 or 2 pound piece of Parmesan cheese,
carefully scraped clean (optional)

2/3 cup canned Italian tomatoes, with their juice
½ cup freshly grated Parmesan (optional)

¾ cup dried white beans, cooked in advance or one can
white beans, drained and rinsed

Choose a stockpot large enough for all the ingredients. Put
in the oil, butter, and sliced onion and cook over medium low
heat until the onion is pale gold. Add the diced carrots
and cook for 2 or 3 minutes, stirring once or twice. Repeat
this procedure with the celery (or chard stems), rutabaga
(or potato), cauliflower, and green beans (but not the
frozen peas), cooking each one a few minutes and stirring.

Then add the sliced rapini and cook for about 5 minutes,
giving the pot an occasional stir.

Add the broth, the cheese crust, the tomatoes and their
juice, and a little bit of salt. If you are using canned broth,
go easy on the salt until you taste the finished product.

Cover and cook at a very slow boil for about one hour. It
is still good if you only have 30 minutes, but the flavors
meld and deepen with longer cooking. If you find that the
soup is becoming too thick, add more homemade broth or
water, not more canned broth.

Fifteen minutes before the soup is done, add the canned or
pre-cooked beans and the frozen peas (if you substituted
them for the green beans). Just before turning off the heat,
remove the cheese crust, swirl in the grated cheese, taste,
then correct for salt.

About Rutabaga

Monday, February 25th, 2008


The rutabaga (Brassica napobrassica), a relatively newcomer in the world of cruciferous vegetables, is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. It is thought to have evolved from a cross between a wild cabbage and a turnip.  The earliest records of rutabaga’s existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder.  It’s curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption.  In some European countries, rutabagas are often a food of last resort because of their association with the food shortages of World Wars I and II.  In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s.  Today, Canada and the northern states are the greatest producers of the rutabaga.

Because rutabagas thrive best in colder climates, they became popular in Scandinavia, and especially in Sweden, the country that earned them the name “swedes” and “Swedish turnips.” In fact, the word rutabaga comes the old Swedish word “rotabagge”, although they are currently called “kålrot” in Sweden.  In England, Wales and some other commonwealth nations, rutabagas are still called swedes.

Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining.  It’s actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.  Rutabagas can be used in any recipes that call for root vegetables.  They can be roasted, steamed, fried, and used as a flavor enhancer for soups, stews and casseroles.  They are often boiled and mashed with potatoes and milk, cream or butter.  They are also quite delicious raw:  they can be sliced, diced, grated and included in salads and coleslaw.

Rutabaga roots store up to one month in the refrigerator.  The greens are edible and flavorful, just as turnip greens are.

Radish Top Soup

Monday, July 24th, 2006

Philippe, Tucson CSA

This earthy soup made from radish greens and roots should persuade you to keep your throwaways. It can also be made with turnips, daikon radishes, rutabagas or black radishes.  It’s also a great way to use up lots of greens.  And it is truly delicious!

Fresh greens from 2 bunches of radishes, or from 1 bunch of turnips, daikon radishes or rutabagas. Washed and roughly chopped.
Roots (bulbs) from those radishes (or turnips, etc.)
3 medium scallions or 1 medium onion, chopped
2 potatoes, diced
1 tablespoon oil
4-6 cups vegetable or chicken broth
Salt and pepper

Heat oil in large pot over moderate heat. Add greens, chopped scallion or onions, and potatoes. Toss until leaves are wilted. Add heated broth. Simmer, covered, over low heat until potatoes are soft (about 20 minutes.)

Blend with an immersion blender or with a food processor until smooth. Return to pot and stir in more broth for desired consistency. Season with salt and pepper.

Serves 4.