Tips and Recipes
for Brookfield Farm Crops

Rutabaga (Brassica napobrassica)

The rutabaga is a relatively modern vegetable that resulted from a cross between a Swedish turnip and a cabbage. The rutabaga's flesh is yellowish, and it's taste is milder than that of the turnip.

Recipes:

French Braised Carrots and Rutabagas (from: Recipes from a Kitchen Garden)

1 pound carrots, peeled and sliced 1/2 inch thick (baby carrots are delicious in this)
1 pound rutabagas, peeled, halved and sliced slightly thicker than
the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt pepper to taste

Garnish:
chopped fresh chives

Place carrots and rutabagas in a large heavy saucepan with the chicken stock, sugar, butter, and salt and pepper to taste. Cook them, partially covered, over medium heat until they are tender, about 20 minutes. Check the seasoning. Sprinkle with chopped chives and serve in a warmed serving dish. Serves 4-6.

Heat butter in saucepan; add onions and garlic and cook over medium heat until brwn and tender. Stir in mustard and thyme, then add remaining ingredients except croutons and cheese. Cover and cook slowly, at least 30 minutes. Top with croutons and cheese. Makes 4-6 servings.

Grated Rutabaga and Potato Salad (from: Rodale's Naturally Great Foods)

2 medium-sized potatoes
water to cover
3 cups grated rutabagas
1 1/2 tsp. caraway seeds
3 Tbsp. vinegar
3 Tbsp. yogurt
salt, pepper to taste

Cook potatoes in water to cover until tender. Drain and reserve liquid for soup. peel adn grate potatoes and combine with remaining ingredients. TOss together lightly. Chill and serve. 6 servings

Storage Tips: