Rediscovering rutabaga: A Scandinavian culinary secret
Who has recently seen rutabagas on their plates? Probably very few of us. Unlike in Norway, it is not very popular or recognized. However, there are many reasons to revisit this forgotten vegetable.
Although inexpensive and easy to grow, rutabaga is often an underrated vegetable in the UK. Considered "poor man's food," it is more frequently found in animal feed troughs than on our tables. Meanwhile, rutabaga is appreciated in Scandinavia for its taste and nutritional value. In the North, people can conjure up many delicious dishes with it.
What rutabaga contains
Rutabaga is completely underrated, yet it contains many valuable nutrients. It's an excellent source of vitamins, especially A, C, and K. It also contains minerals we need daily, such as calcium, zinc, iron, and potassium. Because it's a low-calorie vegetable, it’s recommended for weight loss. Another advantage is its high fibre content, which keeps you feeling full for an extended period.
How to use rutabaga in the kitchen
Rutabaga is a winter vegetable. It tastes great when boiled or stewed, so it’s ideal for soups, stews, or one-pot dishes. It can also be fried or baked.
Norwegian rutabaga casserole
Ingredients:
- 1.4 kg rutabaga,
- 85 g breadcrumbs,
- 350 ml plant-based milk,
- 2 tablespoons tahini,
- 120 ml maple syrup,
- 120 ml rutabaga cooking broth,
- 1/3 teaspoon ground ginger,
- ¾ teaspoon nutmeg,
- black pepper (plenty) and salt (to taste),
- several tablespoons of olive oil,
- parsley or other greens for garnish.
How to prepare:
- Peel the rutabaga, cut it into large cubes, and cook in salted water until soft (about 20-25 minutes). The rutabaga will turn orange. Drain and reserve 120 ml of the broth.
- Set aside 55 g of breadcrumbs for later. Mix the remaining 85 g with the milk (350 ml) and let it sit for a while to let the breadcrumbs absorb.
- Mash the cooked rutabaga into a purée. Add the breadcrumbs with milk, tahini, maple syrup, spices, and about 120 ml of the rutabaga cooking broth (the mixture should be pretty thin but not liquid).
- Grease a heatproof dish with olive oil. Place the mixture in the dish, smooth the surface, and sprinkle with breadcrumbs.
- Bake the casserole at 150°C for about an hour.
- Garnish with parsley and freshly ground black pepper.
This casserole may not become a staple dish we eat several times a month. However, it’s worth trying—if only out of curiosity about what the residents of Scandinavian countries enjoy daily and on special occasions – wrote Renia in her post.
