What's that vegetable? The sweet, starchy Gilfeather rutabaga (2024)
There are many things I love about shopping at the greenmarket in New York City’s Union Square Park. Supporting local farmers, the opportunity to buy freshly harvested vegetables from the people who actually grow them and, of course, the free samples. In the winter, the pickings at the market are definitely slimmer than in the more bountiful summer and fall seasons, but there’s always something interesting among the bins and barrels. When I was there recently, I discovered the Gilfeather rutabaga, the tastiest and sweetest member of the rutabaga family.
Truth be told, I’d never had a rutabaga before. I wasn’t even entirely sure what kind of vegetable it was. I thought it might be a root vegetable and maybe even part of the turnip family, but I couldn’t say. But there they were in abundance at a stand operated by Windfall Farms of Montgomery, NY. The girl behind the register told me to get the smaller variety, as they have a sweeter taste, and that they’d be tasty mixed in with potatoes. Anything that goes well with potatoes is good enough for me. Sold!
It turns out that the Gilfeather Rutabaga is an heirloom root that dates all the way back to early 20th century Vermont, when a farmer named John Gilfeather began growing them in the town of Wardsboro. He called them turnips, but the rutabaga is actually a cross between a cabbage and a turnip, and is larger and denser than your typical turnip.
After reading up on the root, I decided to use my rutabagas to make a potato rutabaga mash. I love mashed root vegetables, especially on a cold winter’s night. I did learn that you can eat rutabagas raw, so after I peeled mine I cut a thin slice to sample. It tasted kind of like a radish, only with a sweeter, starchier flavor. I quartered the rutabagas and into the pot they went with two russet potatoes.
Oh yum! The rutabaga gave my mashed potatoes a distinctive flavor that was tasty in a way that wasn’t overpowering. Since the consistency of the cooked rutabaga was similar to that of the potatoes, the two blended beautifully into a salty, creamy carbohydrate side. I added garlic and a little bit of dill because I had both on hand, but sticking with just butter, milk and salt would do the job as well. Serve the mash with chicken, pork or even steak for a twist on the standard meat and potatoes meal.
Potato and Gilfeather rutabaga mash with garlic and dill
In a large pot of cold, salted water, bring the rutabagas and potatoes to boil. Simmer until both are tender, about 20-25 minutes. Drain the vegetables and, while still hot, gently mash. Add half and half and butter and whip until desired consistency, adjusting ingredients to taste. Add garlic and dill, season with salt and serve warm.
The Gilfeather turnip, a rutabaga-turnip hybrid, is a root vegetable that is normally harvested after the first hard frost of the season. It is white rather than yellow inside, and it is sweet and creamy, not having the bite of a normal turnip.
Rutabaga, also called Swedish turnip, is a root vegetable that is similar to a turnip. It belongs to the same plant family as cruciferous vegetables like cabbage, broccoli, radish, turnip, and cauliflower.
Rutabagas contain many beneficial nutrients such as vitamins, minerals, and antioxidants. They may help to control weight, keep the bowels healthy, and prevent chronic diseases. In addition, people can cook it in various ways and use it as an alternative to unhealthier foods, such as potato fries.
The gilfeather, a cross between a rutabaga and a turnip, should store better. View fullsize. Daikon is long and skinny (top), gilfeather is more round and stubby (bottom.)
Parsnips. With their sweet and earthy taste, Parsnips make for an excellent rutabaga substitute. They can be used in various ways, from roasted sides to purées. Substitute 1 rutabaga with about 3 parsnips for a very similar texture and taste.
Rutabagas are generally considered safe for individuals with diabetes due to their low glycemic index and moderate carbohydrate content. They can be a valuable addition to a diabetic diet as they contribute to better blood sugar management and provide essential nutrients.
Rutabaga flesh is quite hard, so cut it using a sharp knife. This vegetable can be eaten raw or cooked. Try rutabagas: Boiled and mashed with other root vegetables like potatoes or carrots.
They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber. Refrigerate rutabagas, unwashed, in a plastic bag for up to 10 days.
Rutabaga is also an excellent addition to mashed potatoes (and vice-versa). Turnip greens are edible and they're very popular in the Southern states, and rutabaga greens are edible as well. Rutabaga greens are a bit closer to cabbage or collard greens in flavor and texture, and they are not as tangy as turnip greens.
The Gilfeather is an egg-shaped, rough-skinned root, but unlike its cousins has a mild taste that becomes sweet and creamy white after a frost or two. While the hardy Gilfeather turnip does well in nearly any climate, a touch of frost contributes to its unusual taste and texture.
Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.
Both turnips and rutabagas are high in fibre and low in calories. Per cup, turnips have only 36 calories and 2 grams of fibre, while rutabagas have 50 calories and 4 grams of fibre. Both are good sources of calcium, potassium, vitamin B6 and folate and excellent sources of dietary fibre and vitamin C.
The rutabaga is an often overlooked, but sweet and nutrient-packed, root vegetable. Originating sometime in the 17th century, it's a hybrid between a turnip and a wild cabbage. In fact, a rutabaga kind of looks like a giant, ugly turnip.
Raw rutabaga tastes milder than turnips though, almost like a carrot without sweetness. It's crisp, juicy, and just a tiny bit piquant. In cooked dishes, though, that's where rutabagas shine.
Digestive sensitivity in children can turn this root vegetable into a bit of a tummy-troubler when eaten raw. To avoid potential digestive issues, cooking rutabaga is advisable.
Broccoli contains fiber and a nutrient called sulforaphane, which may help keep your blood sugar levels stable. Novella Lui, RD, M.H.Sc. Novella Lui, RD, M.H.Sc.
Rutabagas Are Healthy, But You May Want to Eat In Moderation (Along With Other Root Veggies) Knowing how to eat is just as (if not more) important as knowing what to eat. It's common knowledge that whole, unprocessed foods, such as fruits and vegetables, are far more healthier than nutrient-void, processed foods.
Since rutabaga is a cruciferous vegetable, it contains raffinose, which is a complex sugar that can sometimes cause abdominal discomfort, bloating and flatulence. There is methane-producing bacteria in the colon that feeds on raffinose, and for some people, this process can result in the release of gas.
They are terrific mashed with a bit of butter because they aren't starchy like potatoes so they get super smooth! Another great way to eat them is raw, however Buttered Rutabagas are my first choice!
Description. We Grow Rutabaga. Sold in two pound increments for $4. The rutabaga is an often overlooked, but sweet and nutrient-packed, root vegetable.
The rutabaga is a root vegetable worth exploring and definitely worthy of the spotlight. It has a vegetal, earthy taste, often compared to a milder carrot, cabbage, or turnip (or amalgam of the three). It pairs well with other root vegetables but can also stand on its own.
Potato has MORE THAN TWICE the carbs and calories of rutabaga!! So next time you want some comfort food, peel, chop up and boil that bad boy. Drain and mash it up with a fork/masher with some cream, cheese and butter and dig in!
Similar to all its cruciferous cousins, rutabagas are naturally very high in fiber. Dietary fiber improves digestion by bulking up the stool and encouraging elimination, so rutabagas can provide natural constipation relief.
Rutabagas (Brassica napus) are a type of oblong root vegetable similar to turnips, although rutabagas are actually the result of a cross between turnips and cabbages. They have a slightly bitter taste and are usually yellow or purple in appearance.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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