Written by: Dr. Frannie Koe, MD
Rutabagas are root vegetables, and most likely originated during the 17th century as a hybrid cross of a turnip and a wild cabbage. They have a slightly sweet taste, and while they are larger than turnips, they thrive in cooler weather and store well, just like turnips. They are low in calories (approximately 66 calories per cup of rutabaga), high in nutrients (Vitamin C and fiber), and are lower in carbohydrates than potatoes (one mashed cup of cooked rutabagas contains 12 grams of carbs versus 31 grams of carbs in the same amount of cooked potatoes). For more nutritional information about rutabagas, check out the WebMD article, which goes into more depth: https://www.webmd.com/diet/health-benefits-rutabaga
I used to feed my kids rutabagas when they were little for variety. My local produce market in Sumiton, Alabama always had them. I knew they could be stored for a very long time, particularly if you waxed the roots, because when I bought them from the market, they always had a protective waxy coating. However, I’d never grown them myself, so this year I planted and grew my first rutabagas. I grew them in my hugelkultur beds.
The word Hügelkultur roughly translates as “mound culture”. It is a method of building raised beds which comes from Eastern Europe and has been used for centuries as an effective permaculture growing technique. The beds are built on mounds of rotting logs, branches, grass and plant debris which decompose and feed the plants. For more information, check out this informative article: https://www.almanac.com/what-hugelkultur-ultimate-raised-bed)
Although my guineas thought they were delicious, they left me one to try myself! It grew easily and was a fantastic size, but unfortunately, I forgot to take a picture. I learned that the rutabaga tops are edible, and you can cook and prepare them similarly to collards and turnip greens. I did not eat the tops of mine this time. Instead, I peeled it and cooked it, then mashed the rutabaga with yogurt. It surprised me how delicious and simple it was. Although I boiled and mashed mine, there are many other preparations, including roasting and baking. Below is a link to a basic mashed rutabaga recipe via Simply Recipes.
http://www.simplyrecipes.com/recipes/mashed_rutabaga_with_sour_cream_and_dill/