Rutabagas - Turnips, what gives?

Created on Friday, 21 October 2011 10:47

I don't know about you but I always mix these guys up. 
Which one is which? Rutabaga on the left, turnip on the right.  

What about the health benefit of these neglected, people-friendly root vegetables.  

I've heard stories of how mom's would mash rutabaga in with the potatoes so their kids would eat it.
Pretty much the only times these root vegetables come out is at Thanksgiving or Christmas.  

These wonderful vegetables are so good for us.  They are both a great fiber source and low glycemic. 
Even though the rutabaga is a bit sweeter.  They will both give you a good compliment of B vitamins,
(that will give you energy) and an array of minerals such as potassium and magnesium.   Depending on
the soil they are grown in will depend on how much of the minerals are in the vegetable.

When stored in a cool spot, they will keep for a quite some time.  

The difference between the two is Rutabagas have a tough hard skin, so it takes a bit of time to peel. 
Where the turnips I find are like little radishes, they are great to eat raw.  They both come from the mustard
family. 

Here's the deal, don't just have them for special occasions, add these super people friendly vegetables to your
favorite soups or stews.

During the cooler weather, try them in a new way.

Autumn Harvest Soup

2 Tbsp of olive oil                                           2 cloves garlic, minced
1 leek, sliced                                                 1 tsp thyme
3 carrots, peeled and chopped                        3 Tbsp fresh parsley, or 1 tsp dry
3 celery stalks, chopped                                 4 cups of water
1 cup fresh, pumpkin, peeled and cubed          1/2 cup cooked quinoa
1 cup squash, peeled and cubed                     3 to 4 medium tomatoes, seeded and diced
1 cup Rutabaga, peeled and cubed                  sea salt to taste
1 bunch of Swiss chard, coarsely chopped

Put 1  cup of water to 1/2 cup of quinoa on the stove.  Boil water, then pour in quinoa stir and turn heat off. 
While quinoa is cooking prepare other vegetables.

Heat the oil in a large stock pot and saute the leeks, carrots, and celery for 5 minutes.  Add pumpkin, squash, thyme, garlic,
tomatoes, and parsley.  Stir in the water and bring to a boil.  Turn heat down to simmer.  Cook for 10 - 15 minutes or
until pumpkin and squash are tender.  Add the cooked quinoa, Swiss chard, and simmer another 5 minutes.

Season with salt, stir and serve. 

Note:  To this soup, you can add any 3 cups of root vegetables.  What ever you find in the fridge.
As long as it's a vegetable.  Get the good stuff in you and out of the fridge!