When we think of vegetables that grace our dinner tables, the usual suspects come to mind – carrots, broccoli, spinach, and tomatoes. But what about the unsung heroes of the vegetable world?
Rutabagas and kohlrabi are two such underappreciated gems that deserve a spot in your kitchen. These versatile and nutritious vegetables are not only delicious but also offer unique flavours and textures that can transform your meals. Let's dive into the world of rutabagas and kohlrabi and explore some tasty recipes that will make you appreciate these lesser-known veggies.
Rutabagas, also known as swedes or neeps in different parts of the world, are a root vegetable that is a cross between a turnip and a cabbage. They have a slightly sweet and earthy flavour with a texture that becomes creamy when cooked. Rich in vitamins C and E, rutabagas are also a good source of fibre, potassium, and antioxidants. Here are a few delightful ways to incorporate rutabagas into your diet.
A wonderful alternative to mashed potatoes, rutabaga mash is creamy, slightly sweet, and packed with nutrients.
2 large or 3 medium rutabagas, peeled and cubed
2 tablespoons butter
1/4 cup milk or cream
Salt and pepper
Fresh herbs (optional)
Boil the rutabaga cubes in salted water until tender, about 20 minutes.
Drain and mash the rutabagas with butter and milk until smooth.
Season with salt, pepper, and fresh herbs if desired.
Serve as a side dish with your favourite main course.
For a healthier twist on traditional fries, try these roasted rutabaga fries that are crispy on the outside and tender on the inside.
2 large rutabagas, peeled and cut into fries
2 tablespoons olive oil
Salt and pepper to taste
Paprika or garlic powder (optional)
Preheat your oven to 425°F or 220°C.
Toss the rutabaga fries with olive oil, salt, pepper, and any additional seasonings.
Spread them out on a baking sheet in a single layer.
Roast for 30-35 minutes, turning halfway through, until golden and crispy.
Serve with your favourite dipping sauce.
Kohlrabi, sometimes called German turnip, is a bulbous vegetable with a taste and texture somewhere between a cabbage and a broccoli stem. It can be eaten raw or cooked and is rich in vitamins C and B6, fibre, and potassium. Here are some delectable recipes to help you fall in love with kohlrabi.
This fresh and crunchy slaw is a perfect side dish for barbecues or a light lunch.
2 medium kohlrabis, peeled and grated
1 carrot, grated
1 apple, grated
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper
In a large bowl, combine the grated kohlrabi, carrot, and apple.
In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, salt, and pepper.
Pour the dressing over the vegetables and toss to coat.
Chill for at least 30 minutes before serving.
This comforting gratin pairs the mild flavour of kohlrabi with creamy potatoes and cheese.
2 medium kohlrabis, peeled and thinly sliced
2 large potatoes, thinly sliced
1 cup grated Gruyere or cheddar cheese
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme (optional)
Preheat your oven to 375°F or 190°C.
Layer the kohlrabi and potato slices in a greased baking dish, alternating between the two.
In a saucepan, heat the cream with minced garlic, salt, and pepper until just simmering.
Pour the cream mixture over the vegetables.
Sprinkle the grated cheese on top.
Bake for 45-50 minutes, until the top is golden and the vegetables are tender.
Garnish with fresh thyme if desired and serve warm.
Rutabagas and kohlrabi may not be the most popular vegetables, but they certainly deserve more recognition for their unique flavours, nutritional benefits, and versatility in the kitchen. Next time you're at the grocery store or farmer's market, pick up some rutabagas and kohlrabi and give these recipes a try.
