What makes a good rutabaga?

Choose rutabagas that are heavy for their size and free of soft spots or sprouts ; naturally occurring crevices around the top are normal. In stores, rutabagas are often coated in a food-grade wax to reduce dehydration and prolong shelf life.

Can you eat all of the rutabaga?

People commonly consume rutabaga flesh but sometimes they may also eat the roots and leaves . A person may decide to boil, bake, or mash rutabaga. They may include it in stews and casseroles, or as a side serving of vegetables with the main meal.

How to cook rutabaga leaves?

One popular method is to sauté them with garlic and olive oil . Simply heat some olive oil in a pan, add minced garlic, and cook until fragrant. Then, add the rutabaga greens and sauté until they are wilted and tender. You can also add a sprinkle of salt or a squeeze of lemon juice for added flavor.

What are the side effects of eating rutabagas?

Risks and Side Effects Since rutabaga is a cruciferous vegetable, it contains raffinose, which is a complex sugar that can sometimes cause abdominal discomfort, bloating and flatulence .

Is rutabaga a laxative?

The high amounts of fibers helps to regularize bowel movements. The nutrients in Rutabaga also helps to improve the metabolism of the body. Rutabaga is also known to prevent constipation and other gastrointestinal distress in the body. It is a low-calorie vegetable that is rich in essential nutrients.

Is rutabaga inflammatory?

Rutabagas also contain high amounts of glucosinolates, which are compounds with antioxidant properties. They have been shown to reduce inflammation and potentially even your risk of heart disease and colorectal, prostate, and breast cancer ( 7 , 8 , 9 , 10 , 11, 12).

Is rutabaga good for the kidneys?

It also helps maintain blood pressure, protect against stroke, and prevent kidney stones .

What is the best way to eat rutabaga?

They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups . They are high in vitamin C, a good source of potassium and high in fiber.

How do you take the bitterness out of rutabagas?

How Do You Get the Bitter Taste Out of Rutabagas? If you find that rutabagas are too bitter for you, add up to a tablespoon of sugar to accentuate the sweetness and stir to combine . This will help to counteract the bitterness.

How do you prepare rutabagas to eat?

They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables) , and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber. Refrigerate rutabagas, unwashed, in a plastic bag for up to 10 days.

How do you know when a rutabaga is ready?

Begin harvesting rutabaga roots when they're 3 to 5 inches in diameter, about the size of a grapefruit . Early, small roots offer succulent, tender flavor; frost sweetens maturing roots.

Do you peel a rutabaga before cooking?

The wax and skin of rutabagas must be peeled before cooking . A sharp paring knife is better than a vegetable peeler.

Rutabaga Stew with Quinoa & Saffron | Recipe

Jump to Recipe

The more I experiment with simple flavors, the more I realize how enjoyable it is to savor the fresh, intense flavors of fresh, locally harvested foods. As with every autumn, I welcome the arrival pumpkins and winter squash – two of my favorite things for fall soups – but I find myself particularly enamored with humble root vegetables. Celeriac, parsnips and parsley root are among my favorites. Then there are the modest rutabagas, the underdogs of the “Gemüse” world, which have only recently climbed to the top of my list.

Mostly as a challenge to myself to overcome the instilled memory (or shall I say childhood trauma?) of my mother’s over boiled mashed rutabagas…swimming in butter. With time, I convinced myself that this vegetable actually does have its merits. Often overlooked, rutabaga is particularly good for roasting and adding to soups and stews – and as I have discovered, in the hands of decent cook (or good recipe!), they can taste pretty darn divine.

Rutabaga Stew – a tradition in Germany

I have finally embraced these forgotten vegetables and in doing so, I’ve updated a traditional German recipe, called “Steckrübeneintopf”, otherwise known as the not so sexy sounding “Rutabaga Stew”. There are many variations of the original – some are with pork belly, some with sausage, mine is vegetarian with a mix of kale varieties, red quinoa and a hint of saffron. Loaded with seasonal and local produce, this stew celebrates eating the right things at the right time, allowing fresh produce take center stage by letting their natural flavors shine though.

Focusing on local and regional produce

Here in Germany we are blessed with a variety of fresh produce available all year round. Many people are surprised to find that there is such a wide variety of crops harvested locally. Once you discover just how much variety is available in every season and every month, you may just discover that eating seasonal and local in the cold weather season isn’t as dull as it may first sound. Plus, you are rewarded with high quality produce, at its seasonal best, that’s packed with nutrition, and with the added bonus of being at a lower cost. It also means extra flavor – something your taste buds will definitely thank you for!

The Federation of German Fruit and Vegetable Producers has created an informative website that provides comprehensive information about Germany’s local produce. They have also initiated a campaign called „Deutschland – Mein Garten” in order to increase consumer awareness and further boost the consumption of local and regional produce. Their website is in German, but of course, as a Hamburg resident, it’s something I can definitely stand behind.

Using seasonal vegetables

So if you are just like me and living in Germany, go ahead and check out their produce guide to find out what’s being harvested now. And next time you hit your local supermarket be sure to check out the produce labels for in-season stock that’s grown close to home (or take the time on a Saturday morning and visit a farmers’ markets near you). 🙂

5 from 1 vote

Rutabaga Stew with Quinoa & Saffron

German Steckrübeneintopf, otherwise known as Rutabaga Stew. Mine's a healthy vegetarian version with kale, red quinoa and a hint of saffron. Low-Carb and Low-fat. High in flavor.

CourseSoup

CategoryMediterranean

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Calories 299 kcal

Autor Elle

Ingredients

3tablespoonsextra-virgin olive oil
2small yellow onions,finely diced
2small leeks,chopped (white and light green parts only)
pinchof saffron threads
3garlic cloves,minced
1rutabaga,peeled and diced
1large potato,peeled and diced
3medium carrots,peeled and diced
1teaspoondried thymes
1/4teaspooncrushed red pepper flakes
1bay leaf
6cupsvegetable broth(1.5 l)
3Roma tomatoes,peeled, seeded and diced
1/2cupuncooked red quinoa,rinsed in cold water (100 g)
1small bunch *wild kale,roughly chopped (bottom tough stems discarded)
sea salt and freshly ground pepper,to taste
freshly chopped flat-leaf parsley,to garnish (optional)
freshly grated parmesanto serve

Method

In a large soup pot heat the olive oil over medium heat. Add the onion, leek and saffron, gently cook until softened, about 8-10 minutes. Stir in the garlic, rutabaga, carrot, potato, thyme, and red pepper flakes. Season with 1 1/2 teaspoons salt. Sauté until fragrant. About 2 minutes.
Add the bay leaf and 6 cups of vegetable stock. Bring to a boil, reduce heat to low and simmer for 20-30 minutes, until the vegetables are tender. Stir occasionally and add more stock (or water) if needed.
Meanwhile, cook the quinoa according to the package instructions.
Stir in the kale (or other greens) and season to taste with salt and pepper. Keep on low heat for a few minutes, until the greens have wilted.
Add the quinoa to the hot soup, then ladle into bowls, season with salt and pepper, and garnish with parsley. Top with freshly grated parmesan and enjoy!

Notes

The recipe uses what is called “wild kale” which is sold at farmers’ markets in Hamburg. It is simply a mix of Redbor kale, Red Russian kale and Tuscan "Dinosaur" kale and can be substituted with a couple generous handfuls of spinach, collard greens or regular kale, roughly chopped.

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Rutabaga Stew with Quinoa & Saffron | Recipe | Elle Republic (2024)