Turnips: purple and white in color, small in size, with a white flesh. They have a crunchy bite and are slightly bitter and spicy in taste. Available in spring season.
Parsnips: Parsnips are white in color, similar in shape and flavor as a carrot, but a bit sweeter. For more information check out my last blog entry.
Rutabagas: deep purple and creamy yellow in color, with waxy skin. Rutabagas are soft and slightly pungent and sweet when cooked. They are larger in size than turnips and are available in the fall and winter months.
When shopping for Rutabagas look for ones that are firm, and have unblemished smooth skin. If you prefer them sweeter, choose ones that are smaller in size. Avoid rutabagas that have cracked, blemished or moldy skin.
Rutabagas are rich in vitamin C. A 1/2 cup serving includes 2 grams of fiber, 1 gram of protein and 4 grams of sugar.
Cooking ideas:
1. Cut into cubes and roast in the oven with other root vegetables. Coat with olive oil, salt and pepper.
2. Mash them! Cook as you would potaotoes for mashing. Actually they are quite tasty added to mashed potatoes.
3. Oven fry them! Instead of using potatoes, substitute rutabagas
For a nice addition to your next dinner give this casserole recipe a try.
Rutabaga Casserole
Ingredients
4 rutabagas
4 carrots
2 tablespoons white sugar
2 tablespoons butter
1/4 cup milk (optional)
Directions
1.Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
2.Mash rutabagas with grated carrots, sugar, and butter.
3.Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.
Nutritional Information
Amount Per Serving Calories: 101 | Total Fat: 2.8g | Cholesterol: 7mg
Courtesty of allrecipes.com
