Rudabaga resurgence: Embrace the nordic superfood trend
Rutabaga? When was the last time you saw it on your plate? Probably not very recently. This vegetable doesn't enjoy much popularity or recognition, especially compared to Norway. However, there are many reasons to rediscover this overlooked vegetable.
Though inexpensive and easy to grow, rutabaga is often undervalued in the US. It's sometimes labeled as "poor man's food" and is more frequently found in animal feed than on dining tables. Meanwhile, in Scandinavia, rutabaga is celebrated for its taste and nutritional benefits. In the North, many delicious dishes feature it as a main ingredient.
Nutritional benefits of rutabaga
Rutabaga is indeed underrated, yet it boasts many valuable nutrients. It's an excellent source of vitamins, especially A, C, and K. It also provides essential minerals like calcium, zinc, iron, and potassium that we need daily. Being a low-calorie vegetable, it’s perfect for weight loss. Another advantage is its high fiber content, which helps you feel full longer.
How to use rutabaga in the kitchen
Rutabaga is a winter vegetable that tastes great when boiled or stewed. It is ideal for soups, stews, and one-pot dishes. It can also be fried or baked.
In Norway, a casserole made with rutabaga is popular. Renia Hannolainen, a blogger who has lived in Scandinavia for several years, shared the recipe. She writes about it here: Scandinavian Cuisine – Hipster Rutabaga Casserole – Parenting Blog Ronja.pl
Norwegian rutabaga casserole
Ingredients:
- 3 lbs rutabaga,
- ¾ cup breadcrumbs,
- 1 ½ cups plant-based milk,
- 2 tablespoons tahini,
- ½ cup maple syrup,
- ½ cup rutabaga cooking broth,
- 1/3 teaspoon ground ginger,
- ¾ teaspoon nutmeg,
- plenty of black pepper and salt (to taste),
- several tablespoons of olive oil,
- parsley or other greens for garnish.
How to prepare:
- Peel the rutabaga, cut it into large cubes, and cook in salted water until soft (about 20-25 minutes). The rutabaga will turn orange. Drain and reserve ½ cup of the broth.
- Set aside ¼ cup of breadcrumbs for later. Mix the remaining ½ cup with the milk (1 ½ cups) and let it sit for a while to absorb.
- Mash the cooked rutabaga into a purée. Add the breadcrumbs with milk, tahini, maple syrup, spices, and about ½ cup of the rutabaga cooking broth (the mixture should be pretty thin but not watery).
- Grease a heatproof dish with olive oil. Place the mixture in the dish, smooth the surface, and sprinkle with the reserved breadcrumbs.
- Bake the casserole at 300°F for about an hour.
- Garnish with parsley and freshly ground black pepper.
This casserole might not become a staple dish you eat several times a month, but it’s worth trying—at least to satisfy your curiosity about what the residents of Scandinavian countries enjoy on both regular days and special occasions – wrote Renia in her post.
