By Great Performances
This month we’re celebrating rutabaga. Rutabaga is a winter root vegetable that is a cross between a cabbage and a turnip. When eaten raw, they taste slightly milder than turnips, offering a slight bitter, earthy flavor, and when cooked, they produce a savory-sweet flavor. They can be mashed, roasted, baked or boiled, and added to some of your favorite winter dishes.
Rutabagas are not only delicious, but also a great source of potassium, magnesium, calcium and more. They also help to improve digestion, lower blood pressure and boost your immune system. Enjoy our favorite rutabaga dishes at our venues and be sure to try our recipe below or check out the Katchkie Farm recipe archive.
Celebrate Rutabaga at our Cafés
- GARDEN COURT CAFÉ AT ASIA SOCIETY
- CURRIED RUTABAGA SOUP – coconut crème, scallions
By Chef Saul Bolton
¼ lb. onions, diced
¼ lb. carrots, peeled and diced
½ oz. garlic, minced
¼ cup canola oil
2 lbs. rutabaga, peeled and cubed
½ lb. Yukon Gold potatoes, peeled and cubed
1 tbsp fresh thyme
Salt and Pepper
Garnish: sour cream, parsley
Heat a heavy-bottomed soup pot. When hot, add canola oil then add onions, carrots, and garlic. Cook over medium heat until onions are carrots are softened. Add rutabaga and potatoes, season with salt and pepper. Cover with water by two inches and cook until vegetables are soft.
Puree contents until very smooth, adding more liquid to adjust consistency. If using a standard blender, fill jar no more than half full, remove your lid’s center insert, cover with a folded kitchen towel and then blend. Strain then taste for seasoning.
Serve with a dollop of sour cream and a sprinkle of parsley.