3 RUTABAGA RECIPES | Underrated Veggie Appreciation
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- Опубликовано: 3 ноя 2020
- 3 RUTABAGA RECIPES
Hi! Thanks for swinging by planet rutabaga for a little visit. I'm pretty much obsessed with these underrated root veggies right now and I'm happy to be sharing the love with you.
Today I'm making 3 really lovely recipes with rutabaga.
Rutabaga Mash - with grainy mustard (delish)
Rutabaga Latkes - SO crispy and wonderful
Rutabaga Soup with Smoked Cheddar and Rosemary - Game changer
I love cooking with rutabaga and I find it super easy and versatile once you get it into your rotation! Give these rutabaga recipes a try and let me know how it goes.
Fun fact: Rutabaga and Swede are one and the same. Swede is short for Swedish Turnip. So, if you're looking for Swede recipes, you're in the right place!
RECIPE: Rutabaga Latkes: howtomakedinner.com/blog/ruta...
RECIPE: Rutabaga Soup: howtomakedinner.com/blog/ruta...
Thanks for watching!
A little about me:
I'm Paula, and I started How To Make Dinner because dinnertime is my favorite time of day. (Except on weekends, when it's breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss.
My dinnertime strategy - Keep it simple and delicious, and don't use too many pots and pans. Learn to cook with me and you'll be the master of quick and easy dinners that will please everyone.
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#HOWTOMAKEDINNER #rutabaga #rutabagarecipes 
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I live in Wales and I can’t remember ever not having swedes in my diet, which my father always grew, and now so do I. When we were kids, if we were in the garden when he was tending to his vegetables, he would dig one up, cut it into big chunks, wash it in a rainwater barrel and give us a raw chunk each to munch on. I’m now 53 and I still love raw swede!
What a sweet memory! I’ve never chomped into a raw chunk of it but I’ll give it a try!
I’m a Brit living in the USA and I was practically raised on Swedes but the only time I’ve had them since moving here is when visiting the UK and I love them! I’m wondering why nobody addresses the wax they put on it?
@@HowToMakeDinneryou can also grate them and add to a coleslaw, if you're wary of committing to just straight-up biting a big chunk out of one :P
OMG Rutabaga has been a staple in my home for the past 70 years. Baked, mashed, pared with carrots etc. and always in vegetable soups. I love rutabaga and cardamom soup, which is to die for. A great vegetable anyway you cook it. Canada
The pumpkin seeds you added to the rutabaga soup looked like they still had shells on. My Island Asian Filipina wife bought one thinking it was a singkamas. How ever I grew up on rutabaga from Grandmas big garden on the farm. However I had no recipe in my head and all the old people are gone now so no one to call. So I appreciate all three of your recipes. Thank you. I am glad my wife bought it. And we may buy more. I think it must be 50 years sense I last them. Yes I am a real old fart.😯
I just got home from the grocery store, and while there I had seen a bunch of rutabaga. Not knowing what the hell a rutabaga was, I jumped online and found you/this video. I really enjoyed the video! =) You've got a good sense of humour, and maaaaaan oh man, I want to just claw my way through the screen and effin' MOW everything you just made. That soup looked utterly amaaaaazing... especially with a nice fresh (and freshly buttered) baguette. Oh man, I'm drooling over here haha Thanks for a great video, definitely earned a subscription. I'm looking forward to exploring your channel. Cheers. =)
Oh I’m so happy to help!
Oh hi!! Did you notice the rutabaga on my shirt? Yeah, I thought you might. I'll clean up better for you next time, I promise :) Thanks for stopping by!
Just started eating rutabaga this week and I am obsessed! They're everything good about cabbage and potato but none of the stuff I don't like. New favorite veg for sure!
Rutabaga lockers that’s so smart I’m so trying that right now. How did I not find this Channel before. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍
What I would put on the soup everything she put on it I love pumpkin seeds.
I cube it , boil it, then add butter brown sugar and cinamon and mash yummy
Ohh lovely!
Rutabaga soup with apple and cheddar feels like something you'd eat if you'd like to feel really immersed in your Skyrim playthrough.
I just discovered rutabaga after moved to live in Finland and what a surprise is so cheap, delicious and easy to cook with. thanks for the recipes
Oh nice! I hope all is well up there:)
Perfect timing! I have two rutebaga and havent an idea what to do with them...now i have three recipes to try and need more rutebaga...lol
Wow cool!! Haha it’s a good sign when you need to pop out for an emergency rutabaga run 😂
Add a little bit of apple and dried cranberries to you rutabaga soup😊
Fun! I love rutabaga but I always forget about it.
Same. But not anymore!
I've been into Rutabaga forever, but that's mostly 'cause I live in the land of eight month winters- they're our best brassica by far.
For a smooth mash, oven bake in a closed vessel then mash with a potato masher THEN whip in cream cheese with an immersion blender. This makes a base you can do *anything* with...
Add Paprika, fried beef, milk and serve over noodles. Cut in some mushroom broth and make soup. Perfect side for any bird meat and gravy on bread. (etc., etc.)
Ooooh I’m loving the sounds of that
wow!! sounds great and I am going to try this!! Thank You.
It was bred by swedish farmers in the late middle ages specifically to grow well in cold northern climates. And it's quite nutritious and rich in vitamin C. Which is something that's hard to come about in the winter. It's definitively a good survival crop. And with modern tech it can be cooked to be really good. I had a reindeer steak cooked in vodka with a side of rutabaga turnips once in a swedish restaurant. It was pretty good.
My grandmother always made carrot and rutabaga mash in the wintertime. Quintessential Christmas side dish in our household. When I researched where the recipe came from most sources said it originated from Scandinavian countries, neat! Can't wait to try out new rutabaga recipes and I can always up my soup game lol
Very neat! I don't think I had it much growing up. But I lived in Scotland for a couple of years where I fell in love with Haggis Neeps and Tatties. Usually "neeps" really meant Swede (rutabaga) and so I had a lot of it back then! I hope you like the soup, I find it's the perfect thing right now. It's very rainy where I live so I'm all about the cozy soups :)
Rutabagas are delicious my mom cooked them often when I was growing up. I have been eating them for over
50 or so years, must be pretty good
Awesome! Thanks for these recipes. I will try it tomorrow. Cheers to you
Honestly.. only you guys can make me seriously consider eating many of the things you feature such as the humble rutabaga!
It's quite fun to say aloud though. Rutabaga rutabaga rutabaga! Great Guest Star!
lol it is a very fun word isn' t it. Let me know when you take the plunge. I think you'll be glad you did!
I will make these. Thank you. Love rutabagas!
Buttery croutons. Yum!
I started eating veggies and looking for recipes and you kept popping up so I figured I'd check you out. Looking forward to you teaching me how to use this rutabaga
Loving your style, ma'am, and super recipes.
Love your kid's expression...great recipes, definitely will give a try
Thanks! I had to go back and watch the end. I had forgotten about his little cameo! 😄
Today I ate my first rutabaga. I made the latkes and they were very tasty. Onward to the mash, and then the soup! Great video!
Nice one!!
Baga's are very tasty been eating them for years. Grew them for the first time in my garden here in Western NC. Harvested about five big ones last week. When i lived in Southern Canada (Wisconsin) we ate pasty's from the U.P. Pasty's are a crusted calzone looking meat pie with baga's in em. You're correct that Baga's are very underrated, The greens are yummy also.
Bagas! I love it. I’ve never heard them called that before. I used to make pasty’s at the farm shop I worked in but I can’t remember now if we put rutabagas in there or not. You’ve got my wheels turning!
Hi Paula great timing love this video and have subscribed. My late husband and I had different roots but like my parents, he and I cooked together and FYI guys tend to get bossy in the kitchen and make a mess but it's all good. His family came originally from Scotland and Ireland I guess a rural community near Lake Huron in Canada although he was a rock and roll photographer hippie and permanent adventurer which was good for me because I am introspective need a nudge to do new things am Jewish and European and have the holocaust in my family history am opinionated over educated protective loyal and like Monty Python so it was seriously the best.
This vegetable was one of the things we really agreed on and he read a recipe in Gourmet magazine I think which came from a B and B in Southern Ontario which sort of combines a lot of elements you use in your 3 variations; it's a mash with cheddar cheese but the secret is to cook it in good quality stock -- yes rosemary and bay leaf also thyme and a mirepoix -- slowly so it absorbs the liquid as a risotto would and the aged cheddar is in chunks like butter in a beurre blanc which gives it texture. It's autumnal and for me really rich so I do a salad with a sharpish vinegrette sp so the acid cuts through all that. I LOVE the latkes variation; I've got one now and will try that this week. Tx great channel sorry for long comment working from home during Covid 19 tired of zoom meetings and talk to my dog a lot!!
Hey Evelyn! I love this. I’m always happy to chit chat on here! Oh that brothy herby mash sounds really lovely. It’s such a nice way to add flavour without fussing too much. That’s my favourite kind of cooking! Sounds like your husband was quite a gem! I can relate to the bossy cooking partners too. Sheesh! So glad you found my channel! Glad it’s floating your boat :) - Paula
Agree about rutabagas. I prefer them to potatoes and even turnips now. Very nice consistency.
Excellent video. Keep-up the good work!
Thank you! I will!
I am a huge fan of rutabagas. Once I learned that they were a great potato substitute, and much healthier for us than potatoes I have been using them in place of potatoes. They are good. I have lost weight, and my blood sugar is normal again.
one of my fave vegetables!
We use them a lot on soup and couscous in morrocco
Really!? I should learn some Moroccan rutabaga recipes. I do have a tagine that I have yet to use! Any recipes you’d suggest?
I'm digging your vibe. Thanks for the recipes.
That’s great news! It’s my pleasure
Love your recipes! I grew up on rutabaga! 😊so good
I’m so glad! They ARE so good. I added one to my chicken soup the other day and it was delightful
I have had mashed potatoes with mashed carrots in it. Very good and colorful! So I am quite certain your rutabaga mash is good.
I have just started eating them and I am 49!! I think they are misunderstood and people have know idea that they are similar to potato. Turnips are the same way. They are also not an attractive veggie and I have found that a lot of stores do not even carry them. Thank you for the recipes 🤩!!
My pleasure!
Absolutely awesome rutabaga cooking
Thank you 4 those tips
The latest sound good. I'm never home on a Sunday though. We go to church. Then, Sunday dinner with siblings at our parents'. Sunday nights, friends & family bring leftovers & we have potluck. If I'm lucky, I'm in bed by 9! Lol!
I steamed a rutabaga and cooled the water in the fridge.The cold liquid was amazingly sweet, almost like Koolaid, only much better for you. That was a delicious surprise.
I started liking rutabagas when I was in my junior high cooking class and we had to make an unfamiliar vegetable. My Swedish grandmother knew just what to make. We boiled up rutabaga like you would potatoes and put butter, salt, and pepper on top.
As a Swede I have to say that rutabaga (kålrot) has been a thing forever. Rotmos (mashed rutabaga, potato and carrot) is what I grew up with. I am just guessing when I say it feels medieval.
Tastes a little like cabbage guess that's why it's good with everything.
On that soup...bacon is a must. Maybe a slight sprinkling of blue or gorgonzola cheese, whatever sky's the limit. These are also excellent in a gratin. Your recipes look delicious.
Thanks for the great ideas! Rudabaga is one of my very favorites. I also love leeks, so I will sauté some leaks in butter to get them soft and then add them to the mash.
Love it. Thanks.
Wow that soup looked amazing thanks for recipes
Sure thing!
I am exploring subtitutes for potatoes that are lower carb and healthier. So far they are the closest thing I have tried. I think they taste like a sweet potato. I will try the lodka recipe. I buy 1 at a time and try different things. So far roasted, french fried and mashed. TFS
All of that sounds delightful!
I agree about rutabagas. idk how brussels sprouts can have their moment but rutabaga is so shunned by modern kitchens. It's healthier and tastier than potatoes and deserves more appreciation.
100% agree! Trends are weird eh?
Ok ok I’m sold ! I just subbed to your channel , thank goodness i stumbled on your video
Aw thanks Suzie! Welcome!
Loving this recipe....great way to introduce people to rutabagas!
Dude you are lowkey hilarious and seem so pure. Happy I discovered you while reading about rutabaga and sweet potato for hormones.
I had to google, I've never heard that name for a swede. it's common also in Finland, in Christmas we make a casserole in the oven out of it! It's a little sweet and goes nice with ham. I'll definitely try the mash with mustard, sounds really good!
It used to be much more common in the old days, like a stable in the diet before we got potatoes to Finland, but is not so popular anymore (but we still do eat it).
Haha yeah I guess it’s just in North America that we call it a rutabaga. The ham combo would be great with the mustard!
Yay, bangers mash and peas😋Such great ideas for this undervalued vegetable, thanks for sharing. I don't use much water when boiling stuff either. That mustard looked good too; in Germany you can buy 'fig mustard'- it's something you either love or hate lol
Oh fig mustard sounds lovely! Last time I was in Germany I brought home a few different mustards but I didn’t see that one! Next time ☀️ Glad you liked this one Eva!
Rutabagas and turnips used to be Dirt Cheap..... literally ten cents a pound ..... Now they're a dollar fifty a pound at my store. Love them in the winter with cornbread.
That’s true they have really gone up haven’t they!
Well if you like mustard, it's one of the easiest things to make and the variations are endless. It makes a great holiday gift too. As far as the next big thing... this is America; if it's not loaded with sugar and MSG it ain't got a prayer. I just discovered rutabaga recently and it seems like a cool food. So I bought a packet of seeds... it could be my next big thing. Cool video - you rock!
Aw thanks so much Ed! Do you have a good mustard recipe I should try? I attempted it once and failed. It’s time for a redo!
@@HowToMakeDinner The variations are endless, but here is one that I have made several times (I have a half pint in the fridge now). www.anarchyinajar.com/blog/2017/5/summer-savory-urfa-pepper-mustard-a-fresh-raw-recipe
I recall you said you like beer, so you could swap out the wine for beer. And if you don't want to seek out the urfa pepper (but they are interesting), you could use the Korean chili paste instead... or whatever. Mustard is like tofu; it will suck up whatever flavors you feed to it, so have fun and good luck. As a side note, I have always had good luck with Frontier Organics spices. They come in nice foil bags that help them stay fresh. I am new to your channel, and I like the approach you take to food and cooking. Best!
@@edprotas4148 thank you!! I’ll give it a go!
Just heard about Swede's on a british knitting podcast and had to investigate what they are in US. Never had a rutabaga or turnip! Will rectify that shortly after the snow stops and eat up all my other leftovers. Love the latke idea as am supposed to be low carb diet but LOVE latke
Nice! So glad you stopped by! My dad is also on a low carb diet and he’s been really enjoying the rutabagas lately too!
This is what I was waiting for
Amazing. So glad.
That all looks amazing. You are an amazing presenter. I can’t wait to try the soup!
P.S. You can also use your potato ricer to rid your rutabaga of moisture instead of making a towel dirty. I use it for that all the time when ridding moisture from potato pancakes. The water drains out the holes but not the rutabaga because it’s uncooked and hard.
Whaaaaat? Ok that’s a new one for me! Definitely going to try that next time!
Thanks so much for saying so! I’m glad you like the show! - Paula
whoa thats genius thank you for the tip
The soup looked and sounds delicious. We will be trying this recipe soon.
I hope you love it!
Try making your Latkes using a waffle maker. It's incredibly tasty and crispy!
Thank you very much for sharing your rutabaga recipes if you could share some parsnip recipes and rhubarb as well
As you said, we call them swedes over here and for me they are a must in any chunky, winter soup or stew. My old Nan always used to cook them that way and I’ve done the same ever since. But roasted or raw in a coleslaw too. Great little veg
Thanks for the recipe inspiration and for producing content that gets straight to cooking.
Haha my pleasure! Thanks for watching:)
Brilliant ! Thank you🙏
You're welcome! Thanks for watching :)
thanks, i have a bunch of rutabaga in my garden and don't know what to do with it , lol
Nice one!! I still have one in my fridge too. I’m thinking latkes on the weekend.. or maybe just some simple oven fries. I’m so glad the video was helpful! - Paula
Your style is great for me, it’s cooking not court 😁
Aww yes!! So glad to hear that! Glad you’re here :)
Im planning on using the Rutabaga hashbrown as a base for my Huevo Rancheros for a nice mexican style breakfast.
My mother used to make rutabaga soup. Pretty simple, not fancy. 1:1 diced rutabaga/potatoes, beef broth, leftover beef roast, S&P
Sounds awesome! The beef broth is a nice, hearty touch!
Today I made mashed rutabaga for the first time for my husband and I, never tasted it before, we both fell in love with it. I planted it in garden and boy did it do good, what about the leaves, do peope eat them, I also planted parsnips, neither of us have had them either.
Great video, keep up the good work!
Thank you!
OK, I'm gonna' try to grow up and be brave and attempt to eat a rutabaga. I think I'll try the latkes first. Crispy sounds good. I'll let you know if I can make it through.
Do it!! You’ll love em
They are delicious with a little brown sugar and butter ......mashed but not too much. We eat them with cornbread in the South because they survive the winter down here in the ground.
My mom and myself make em this way. Just cut and boil in salted water like potatoes. Then just cover with butter on your plate and season however u like. 2. Boil as above. When cooked mash and season as u would mashed taters. 3 we are Irish and mom would put em in pot with a ham, cabbage and taters. Cook it all together. Just a couple of extra recipes to enjoy them with.
Thank you, been waiting for the world to discover this veg...need a potato replacement. I bought one yesterday to experiment again, thanks for these great ideas. Btw...you said you had no beer, I can see it on the counter lol. You were saving it for yourself weren't you ;)
haha I had to watch it again to confirm! I feel like it might have been a non-alcoholic one? I was trying a lot of those around that time. But who knows! ?
I LOVE rutabega. discovered on my own one day and LOVE the taste and health benefits including bone and gut health xoxo yummy
I grow mine own.
3x as big and WAY better.
Not difficult.
Cheers.
Nice work!!
HI, new to your channel. I like trying new things. I always wondered what rutabagas were for and how anyone could like them. So this is interesting to me. With the mash I might try rutabaga and cauliflower instead of potato because of trying interesting ways to keep carbs down. But on occasion I might try it with potato. I love turnips, and I have shredded turnips before and added an egg and a little parmesian cheese to make hashbrown like patties. So I will be trying your recipes. thank you!
I’ve only ever made a mash with rutabaga and potato. Will definitely have to try the carrot and mustard additions. That soup looks divine 😋 In lieu of bacon, before toasting, one could toss the seeds with smoked paprika or a drop or two of liquid smoke
I love that idea!
Rutabaga was always part of a "boiled" dinner, when I was young, many years ago. ✌
Classic!!
Seriously. this channel deserves a lot more subscribers.
Aw thanks!
Great in a boiled dinner!
I mix mashed rutabaga with cooked short grain rice and eat it with a side of protein and greens
I discovered your channel a few days ago and I love the way you cook! You have been inspiring me to move away from recipes and get creative. Few questions for you about the mash. I was wondering why you do the shallow boil? Does it improve anything or is it just the way you like it? Also why do you put carrots in? I haven't seen that done before in mash and I am curious as to the rationale?
Hi! The shallow boil is more or less just because it feels faster to me. I don’t have to wait as long for the water to boil, because there’s less of it! There’s also an argument to be made that a lot of the nutrients end up in the water, so I might even be retaining more because it’s more like steaming this way. The carrots are there for sweetness and colour! I’m glad you’re enjoying the show! - Paula
I guess im asking the wrong place but does anyone know of a method to log back into an Instagram account..?
I was dumb forgot the account password. I love any assistance you can offer me!
@Ishaan Ayden instablaster :)
@Tomas Sullivan Thanks for your reply. I got to the site through google and im in the hacking process atm.
Seems to take a while so I will reply here later when my account password hopefully is recovered.
@Tomas Sullivan it worked and I actually got access to my account again. Im so happy!
Thanks so much, you really help me out !
Thanks for that. I like you. You really know what you’re doing and you seem like a nice lady. It’s haggis, neeps and tatties for me tonight.
Why thank you! And, yum !
Thank you for this great video! I had a question re: latkes- can corn starch be used instead of potato starch? Thank you! 😊
I’ve never tried it but I’m confident it would work!
ILL DO THIS XOXO
Keto Friendly! 👍🏼
Some translation: (why you should use them): 1) not as nasty as turnips, 2) they're big.
No egg needed on second recipe., rutabaga cakes? I would try to do dipping with Mayonnaise and sour cream together add squeezed garlic (or powder) black pepper, mix and dip.
Pumpkin seeds with shell? In soup? Isn't it like sunflower seeds, roasted .
I like pumpkin seeds roasted just as seeds, snack.
I love to try this soup (without seeds 😊), maybe with dehydrated kale chips, turkey bacon . (Almond nuts chips, pistachios)
Just a few sprinkled on top for crunch! (It would be weird to mix them in.) But yes! Many other crunchy things would also be 👌
rutabaga fries ftw
I agree 100%!
Soup? Small Diced Pickled Ramps on top!
Ohhh now we’re talkin.
Everything looks amazing but i would remove the shells from the pumpkin seeds. Other than that i love it
They're not so popular here in the US, I think, because they're unfamiliar. They're a vegetable for old farmers. They're not widely available, and you never see them in the frozen food section. They're covered in wax, unlike everything. They're very hard when raw, so they're difficult to cut. Make sure you ALWAYS use a thick, solid knife and not one with a wobbly blade, go slowly, and watch your fingers. A great lower carb alternative to potatoes.
Very sound advice! Thank you :)
Can confirm. Starting to see them at farmers markets and grocery stores here in the US. They're so versatile that they'll be popular soon.
All walmarts have them They're in the produce section not the freezer section
@scottscott8230 Glad to hear that! My local Walmart doesn't have a full grocery section and no produce. They just picked up Walmart brand almond milk a few months ago in their 3 very short aisles of refrigerated food. We do have 3 Walmart super centers around us but never seem to make it to one of them because of the distance.
My wife loves rutabaga, or mangelwurzel, as she calls it. I am the chef in our house and I was inspired by your great recipes. Just subscribed. I hope you're still making videos.
Hey Rick! That’s so great to hear. I am still making videos:) I’ve never heard that word before but I love it!
I would shell the pumpkin seeds before I put them in my soup.
Roasted sliced white almonds on top of the soup
Anyway, rutabaga. Next big thing. Lol😂
Pumpkin seeds, with shells still on?
Yep!
I tried making creamed swede (as we call it in Britain) yesterday. The swede/rutabaga was still not soft after boiling for half an hour (I boil potatoes for half an hour if I'm mashing them). So I boiled it some more. Then I tried mashing it (with a potato masher) and it did not mash very well. I use fat free plain yogurt to provide the creaminess (avoids calories, works really well for mashed potato). Am I over boiling the swede or something? I love the straight forward and relaxed way you present your video. You are an exceptional woman; you have practical short fingernails, sensibly tie your hair out of the way, and use a lavalier microphone so that there is good sound even as you move around the kitchen (I use one for a similar reason so that people can hear me when I'm using a whiteboard that's on the wall behind my desk).
Hmm. We’re the pieces cut quite large? The bigger the chunks, the longer they’ll take to cook. The other possibility is if you don’t remove enough of the tough skin, you’ll always have those tough bits. That outer layer never gets soft!
@@HowToMakeDinner Thanks for coming back to me. I peeled the swede thoroughly, including the top (I have a super sharp peeler, and make as many passes with it as needed until there is just the flesh. However, I'm wondering whether the outermost layer of flesh is the problem; perhaps I need to remove a quarter inch of that? I chopped it into half inch cubes, so no big pieces. I first chop it into slices starting from one end (otherwise the knife blade binds eg if I were to try to cut it in half, when I've done). When I'm about halfway through I turn it onto its cut side to make it more stable and slice that. Then I dice the slices. Sometimes mashed swede works for me and sometimes it doesn't, but it's not obvious why.
@9:41 🖐😢Bye bye nutrients 🤨❗🙄😂🤣
What kind of beer? How much beer?
Interesting how latkes didn’t have any eggs which I thought they absolutely must have 😅