During World War 1, the rutabaga kept large parts of the German population alive after grain and potato crops failed, and gained a reputation as a 'famine food'. The rutabaga still unjustly retains this bad reputation to this day.
The beta carotene rich rutabaga looks very much like the turnip, with yellow-orange flesh and ridges at its neck, and has a delicate sweetness and flavor reminiscent of both cabbage and turnip.
One of our favorite Rutabaga recipes combines rutabaga with Oka cheese for a hearty and healthy meal on a cold winter's night. Not only is this Rutabaga recipe rich in nutrients, is is also surprising easy to make and tastes wonderful as well!
Rutabaga Oka Soup
Ingredients
1 tblsp (15 ml) butter
1 onion, chopped2 cloves garlic, chopped
4 cups (1 L) peeled and diced rutabaga (or turnip)
1 cup (250 ml) peeled and diced celeriac
4 cups (1 L) chicken broth
2 sprigs fresh thyme
Salt and freshly ground pepper to taste
1 cup (250 ml) milk
1 apple, peeled and quartered
1/4 cup (60 ml) unsweetened apple juice
3 oz (90 g) Oka, gouda, mild, medium or old cheddar, or slices of brie cheese
Directions:
1) In large saucepan over medium-high heat, melt butter ans saute onion and garlic with rutabaga and celeriac.
2) Add chicken broth and thyme. eason generously and bring to boil. Simmer over low heat for 20 minutes.
3) Meanwhile, in a blender, blend apple and apple juice. Heat and reserve for serving.
4) Remove thyme sprigs and puree soup with a handheld blender or regular blender. Add milk while blending
5) Ladle soup into bowls and garnish with a drizzle of apple puree, diced cheese and a few leaves of thyme.
Enjoy!
Rutabaga Recipe courtesy All You Need Is Cheese magazine.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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