A Rutabaga Mash

In this country, the rutabaga is known as the Swedish turnip.  It grows best in a cold climate and this hearty and versatile root vegetable is an interesting change to pasta, rice, and even potatoes.  When grocery shopping the other day, I picked up a couple of round waxed Canadian rutabagas free of any signs of blemishes and rot.

Rutabaga

Rutabaga is sown just as you would turnips.  Prepare the soil, add compost, and remove rocks and sticks to make a smooth surface.  I make a small trench to sow the seeds as directed on a package.  It is recommended that the sowing occur about a hundred days before the first frost in the fall.  You figure the weather.

A Swiss botanist noted in 1620 that the rutabaga grew wild in Sweden where it originated.  It is also said to have originated in Russia.  Anyway, here are a few suggestions on how to cook and serve the rutabaga.

I peeled my rutabaga and diced it finely to cut down on cooking time.  I opted to peel, dice, and cook potatoes in another pot because rutabaga requires a longer cooking time but they can certainly be cooked together (my preference).  If I have carrots available, I slice them up too and add to the mix.

Rutabaga by itself has a distinct taste and it may be toned down with potatoes.  Some people eat the rutabaga mash without additional roots.  The rutabaga mash is called rotmos in Swedish.

To mash the root vegetables together, I use an electric hand mixer.  I add some of the vegetable stock as needed.  To make this mash extra hearty, I add a pat or two of butter (margarine) and cream or whole milk.

If you have a lot of mash left over, make patties.  Mix about 1 and 1/2 cups rutabaga mash with 1 egg and add about about 3/4 cup of flour.  Make into patties and fry in canola oil on both sides until golden brown. Wonderful for breakfast served with a little syrup or lingonberries.

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Some Root Vegetables

I have come to the last of the root vegetables in my garden.  The Red Beets and the Rutabaga finally had to be pulled to give room for the spring plantings.  Both of these roots were grown in fertile and well-drained soil amended with well rotted compost from my pile.

The Red Beets have done well enough to pickle.  Some say that the tender leaves may be used in salads.  When cooking the beets, it is recommended that a large chunk of greens be left and the root remain uncut to prevent the bleeding of the strong red color.  See recipe below for pickling.

Trying something new this winter, I sowed rutabaga to see how well they would do.  I'm surprised because it did very well.  The rutabaga may be used in the same manner as turnips but they have a much milder and sweeter, somewhat nutty, taste.  Cut up thinly,they may be eaten raw.  I peel my rutabaga, chop them up, cook them, and make a mash with nothing else added.  Other times, I use them in soups and stews.

Recipe for pickling red beets:  To cover 2 cups of cooked, skin removed, and sliced beets, combine 1/2 cup white vinegar, 1/2 cup water,1/4 cup sugar, 1 tsp salt (optional), and a trace of black pepper.  Heat.  Chill.  Cover the beets and let stand for 2 days.  Don't store this too long in the fridge.  Eat and enjoy.

The same type of brine will do for sliced cucumbers, too.

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