The rutabaga (
Brassica napus) is a
plant grown for its starchy, bulbous roots. Its primary historical use has been
animal feed, but it also makes a fine food for
humans. Crisp when raw, the rutabaga becomes soft and
potato-like when
baked or
boiled. Its flavor is mild, like a
turnip but sweeter. Most rutabagas sold in America have been coated with
wax, and must be peeled before consumption. The plant originated in Northern
Europe, and is sometimes called a
swede or
swedish turnip.
Although it contains no
fat or
protein, the rutabaga is reasonably nutritious. 93kcal (1
cup, mashed) contains the following
micronutrients in significant quantities:
Vitamin A: 1350
IU (90%
US RDA)
Vitamin C: 45
mg (75%
US RDA)
folic acid: 36
mcg (18%
US RDA)
calcium: 115
mg (12%
US RDA)
potassium: 782
mg (39%
US RDA)
This compares favorably on every count to an
isocaloric portion of
bananas (widely lauded for their
potassium content) and potatoes (the only tuber generally eaten in America).
Rutabagas get little respect. The sound of their name doesn't help anything. More significantly, affluent westerners have a long history of associating
tubers with poverty (although the potato has escaped this fate thanks to
frying, and later on thanks to the
ostensibly health-conscious baked potato). This is probably because
meat has historically been a luxury item, and the choice food of the wealthy. Also, plants that store starch in their roots use it to survive the
Winter, so
foraging for
root vegetables has a strong association with times of
starvation.
Personally speaking, I find rutabagas (as well as their cousins,
beets and
turnips) tasty and fun to eat. Plus, I get to say "rutabaga."
Three reasons to like rutabagas:1. Its name comes from an old
Norse root meaning "root."
2. Thanks to pokemon, I can imagine the rutabaga saying "rutabaga rutabaga!"
3. Get to explain the difference between a beet, a turnip, and a rutabaga to people who would sooner die than eat any one of them.