ForumGarden

Have you ever noticed that people that eat rutabaga are, well, different?

Never heard of it, it sounds like cabbage. :-2

abbey;597125 wrote: Never heard of it, it sounds like cabbage. :-2


Nope-----------Google it

:wah:....I eat turnips....does that count?

It says its like swede,

I like swede so i guess it's true what you say.

It must be popular in the states the town of cumberland Wisconsin celabrates a "Rutabaga festival" every year!

But even more worrying.......

Excessive consumption of rutabaga can be associated with hypothyroidism.

These cyanoglucoside-containing foods release cyanide, which is subsequently detoxified into thiocyanate.

RUTABAGAS--AN UNCOMMON TREAT







Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption.

Because rutabagas thrive best in colder climates, they became popular in Scandinavia, but especially in Sweden, the country that earned them the name "swedes." In Europe, rutabagas are still called swedes. In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. Canada and the northern states are today's greatest producers of the rutabaga.

The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.

Because rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. Planted in May and June, they're harvested in late summer and early fall when their flavor is at its peak. Ideally, it's best to shop for fresh rutabagas at farmer's markets in early autumn.



Preparing Rutabagas

There are at least 100 ways to enjoy rutabagas. Here are a just few suggestions to introduce this wonderful vegetable:

RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.

COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.

**www.vegeparadise.com



Attached files

RedGlitter;597129 wrote: :wah:....I eat turnips....does that count?


Dunno------------are you different?

Lon;597123 wrote: Have you ever noticed that people that eat rutabaga are, well, different?




Ive always suspected rutabaga eaters were of a different breed. I bet this starts a FG war but it had to be said. Thanks Lon.

If the poop hits the fan Ive got your back.

Nomad;597182 wrote: Ive always suspected rutabaga eaters were of a different breed. I bet this starts a FG war but it had to be said. Thanks Lon.

If the poop hits the fan Ive got your back.


I have avoided eating rutabaga since finding out that everyone that consumes it will eventually die.

hey pinky you coming in chat:)

Marie5656;597174 wrote: RUTABAGAS--AN UNCOMMON TREAT







Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption.

Because rutabagas thrive best in colder climates, they became popular in Scandinavia, but especially in Sweden, the country that earned them the name "swedes." In Europe, rutabagas are still called swedes. In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. Canada and the northern states are today's greatest producers of the rutabaga.

The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.

Because rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. Planted in May and June, they're harvested in late summer and early fall when their flavor is at its peak. Ideally, it's best to shop for fresh rutabagas at farmer's markets in early autumn.



Preparing Rutabagas

There are at least 100 ways to enjoy rutabagas. Here are a just few suggestions to introduce this wonderful vegetable:

RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.

COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.

**www.vegeparadise.com




I must admit I've never heard of it. In fact, I don't even know how to pronounce it. Is it Rutabagas, or Rootabagas? More to the point, what does it taste like? I've never noticed it in Sainsbury's - I guess I'd have to go to a deli for it.

abbey;597132 wrote: It says its like swede


It *is* a swede.

http://www.tauroscatology.com/swedes.htm

for "interest".

Bill Sikes;597586 wrote: It *is* a swede.



http://www.tauroscatology.com/swedes.htm



for "interest".


I thought it was! We eat that all the time down here, but we call it Turnip.

Pinky;597606 wrote: That's what it is!!!

Why didn't anyone just say turnips?

Yup, I like neeps!!!


Yeah, but what colour are your turnips?

Pinky;597610 wrote: Whitey coloured inside...can you get blue ones or summat?:D


The 'things' we call turnips down here are what you lot call swedes, they are reddy brown on the outside and yellow in the middle.

Betty Boop;597615 wrote: The 'things' we call turnips down here are what you lot call swedes, they are reddy brown on the outside and yellow in the middle.


Swedes are not turnips, although AFAIR they are both brassicas.

Pinky;597616 wrote: They're nice mashed with a bit of butter!


& black pepper?

Rutabaga----------otherwise known as Swede

Good grief, why would anyone want to eat them, let alone have a festival for them? I am a fruit and veggie eater but I have my limits on what I will eat Yuk

Pinky;597855 wrote: No, they're lovely!!

Chop them up, boil them, mash them...lovely!


They are, Bridget - try some mashed swede with, perhaps, a meat dish incorporating gravy. Boil 'em, mash 'em, and add a good knob of butter, and a good generous twist of black pepper.