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A root vegetable that is a member of the cabbage family, yet larger and sweeter than turnips.Unlike a white turnip, it will be a yellowish orange in colour when cooked. The turnip in Scotland is commonly 'brassica rapa', rutabaga or Swedish turnip. In England it is called a swede. It was introduced to Scotland in the late eighteenth century by Patrick Miller of Dalswinton. He was a wealthy man, a director of the Bank of Scotland and Chairman of the Carron Iron Company, and had a passionate interest in mechanical and agricultural improvement. King Gustav III of Sweden was a satisfied customer of Carron, and he presented Miller with a gold, diamond-encrusted snuff-box bearing a miniature of himself, containing rutabaga seeds. In this way the rutabaga came to Scotland. The box and its accompanying letter can still be seen in the British Museum in London.plural: rutabagas
Season: available year-round
How to select: Look for smooth rutabagas that feel heavy for their size. Choose ones that are very firm and have no green shoots.
How to store: These very hardy vegetables are available year round and will last for several days at room temperature, and a few weeks refrigerated.
How to prepare: bake, boil, deep-fry, puree, roast In Scotland, rutabagas are most often boiled and served mashed alongside mashed potatoes. They do require a little longer cooking time than potatoes or carrots. For a change of pace, substitute rutabagas for white turnips in any recipe that calls for turnips. They have a slightly stronger taste than white turnips and will benefit from a dose of freshly ground pepper.
Matches well with: butter, cream, ginger, lemon, nutmeg, parsley, pepper, sage, sour cream, thyme
|Calculated for 1|
|Amount Per Serving||%DV|
|Calories from Fat 0||(0%)|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||0%|
|Dietary Fiber 0.0g||0%|