While "rutabaga" is the term for this cross between a turnip and cabbage here in the United States, you may hear the term "swede" in places such as England, Australia, and New Zealand. Try rutabaga in Root Vegetable Soup or Andes Pork Stew. It's also a standard ingredient in the New England Boiled Dinner.See Popular Rutabagas Recipes
Learn how to cook rutabagas and add another vegetable to the fall rotation. Loaded with vitamin C,calcium, potassium and fiber, this root vegetable is a great addition to any meal.
Sure--you've mastered carrots and beets, but why not learn how to cook rutabagas so you have another vegetable to add to the fall rotation?
A quartet of root vegetables combines in this tender, herbed pot roast dinner.
Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.
Root vegetables simmer in the slow cooker, giving way to a healthy vegetable soup for dinner tonight.
Substitute any root veggies you like, or whatever's available locally, for this dish.
This braised brisket gets a decidedly wintery feel from the earthy-sweet flavors of carrots, parsnips and rutabaga.
A tarragon vinaigrette dresses this side-dish salad, which is based on five root veggies. It adds bright color to your plate and nutrients to your diet.
Start with a pre-marinated tenderloin, or follow Paula Deen's marinade recipe to make your own.
The rich flavor of Gruyere cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.
This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market.
An array of assorted garden veggies packs this hearty stew. Serve the stew with a tossed salad for a low-fat, yet satisfying meal.
Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables'.