Peeling a Rutabaga
Use a sharp knife and a cutting board. Be sure to always cut away from yourself (this includes keeping your fingers out of the way). Cut the rutabaga in half or in quarters. Place each chunk on the cutting board flat side down, and hold it in place with one hand while using the other to slice off the peel, one strip at a time.
Why is my rutabaga covered in wax?
The wax keeps moisture in the rutabaga, preventing it from going soft or drying out. Waxed rutabagas will often last a month or more in the refrigerator, and at least a week at room temperature.
Why is it called rutabaga?
The word “rutabaga” comes from a Swedish word meaning “ram root,” “root bag,” or “round root.” They are also known as “swedes,” short for “Swedish turnip.” Or, you can call them “jeeps,” which is what Scottish people call them. Rutabaga do well in cold climates, like Scotland and Vermont. They turn sweeter once the weather turns cold, and they are a good storage vegetable for the winter months.
Maple-Sage Roasted Rutabaga
- 3lbrutabaga, diced into 1/2-inch chunks
- 1/4cupcider vinegar (plain vinegar is OK, too)
- 1/4cupmaple syrup
- 1/2cupfresh sage leaves
- 1/2cupsliced shallot
- 1/4cupand 1 teaspoon oil, preferably olive oil
- 1pinchSalt and pepper to taste
- In a large bowl, toss rutabaga, 1/4 cup oil, and salt and pepper. When finished, place in a 9x9 inch baking dish.
- In a small pot, combine maple syrup and cider vinegar. Place on high heat and let the syrup caramelize in the boiling vinegar. Cook until reduced by half, then drizzle over the rutabaga.
- Toss the sage leaves with 1 teaspoon oil, and sprinkle over the rutabaga.
- Bake at 375 degrees Fahrenheit for 25-35 minutes.
This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care.