my ugly & lovable rutabaga

A rutabaga is a root vegetable that is a cross between a cabbage and a turnip. The Brits call it "swede," the Scots call it "neeps" and in America they go by the rather ho-hum "yellow turnip." I grew up in Canada and I've always called this lowly (but lovely) root a rutabaga. But don't let its humble beginnings or rough and hairy exterior fool you into thinking that this is just another boring winter veg because there is a whole lot to love with rutabaga. 

 
Growing up, rutabagas were part of our Sunday dinners come wintertime. My mom cooked them up in her giant, rattling pressure cooker and we ate them buttered and mashed alongside pot roast. While they were fine steamed or mashed, I really liked to sneak a bite of them raw. Each bite is crisp and juicy and tastes earthy, slightly sharp and a bit sweet. Always the oddball, I liked raw rutabagas better than raw carrots as a snack.
 
rutabaga soup
 
So when when I found a rutabaga in my CSA share recently, I wanted to make something truly worthy. While boiling, stewing or roasting rutabagas with other vegetables is a common preparation, I wanted my rutabaga to be the shining star. I also was looking for something easy and settled on a rutabaga soup. To bump up the richness, I used a generous amount of butter and a good amount of parmesan to sprinkle on top. The jalapeño really adds heat to this soup (and intensifies the longer it sits), so if you aren't a fan of spice use only a portion or just leave it out altogether.
 
 
Be aware, when cutting a rutabaga in half, there might be some swearing involved. It's actually quite a tough little bugger to cut into, so watch your fingers. Also, use a good vegetable peeler to remove the skin. If you're peeler isn't up to par, use a knife (but be careful!).
 
Rutabaga Soup
3 tablespoons butter
1 shallot, chopped
4 cloves garlic, chopped
1 jalapeño, seeds removed & diced
1 rutabaga, peeled & cubed
1 teaspoon dried sage
1/2 teaspoon dried oregano
4-6 cups vegetable stock
1 tablespoon maple syrup
salt & pepper
1/2 cup milk or water, if needed
parmesan cheese (optional)
 
Melt butter in a large pot. Add the shallot, garlic, and jalapeño and saute for a few minutes until soft. Stir in the cubed rutabaga along with the sage, oregano, and a good sprinkle of salt. Saute for a few more minutes and add enough stock to cover the vegetables. Cover the pot lid and simmer for about 30 minutes until the rutabaga is soft. Puree with an immersion blender. If the soup is too thick, add in some milk or water until you've reached your desired consistency. Stir in the maple syrup and give a sprinkle of salt and pepper, if needed. Serve in deep bowls with grated fresh parmesan cheese. 

Looking for more rutabaga options? Try this beautiful looking rutabaga puff from Pinch My Salt. Or if you're a bit nervous trying something new, maybe a brick of cream cheese will help ease you in gently. If so, this Smashed potato, rutabaga and parsnip recipe over at Reluctant Entertainer is calling your name. Ever cooked rutabaga? Please feel free to share your ideas below. 


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