Rutabaga is a biennial plant belonging to the cabbage family. This culture is grown in Europe, North America, and it is found in Australia. Due to the resistance of the swede to low temperatures, this root vegetable thrives in conditions not suitable for thermophilic vegetables. Rutabaga is eaten raw and baked as an independent dish, combined with other vegetables and meat.
Among the representatives of the cabbage or cruciferous family, there are a sufficient number of species that have turned out to be useful for humans. This group of plants includes woad, which has been used for a long time for dyeing fabrics, vegetables like cabbage, turnips and horseradish, ornamental levkoi. Rutabaga is another member of this family. It is assumed that it appeared as a result of crossing cabbage with turnips. The first botanical description of this species was made at the beginning of the 17th century.
Rutabaga is grown on organic-rich soils with a neutral reaction, sowing seeds into the ground, which begin to germinate already at an air temperature of 2-3 degrees above zero. Seedlings are not afraid of spring frosts. At a temperature of 15 to 18 degrees, the swede ripens in a period of one and a half to three months. The harvested root vegetables are stored in sand or peat, which makes it possible to have fresh vegetables on the table all winter.
Sweetish rutabaga contains a significant amount of fiber and vitamin C, there is manganese, potassium, iron, phosphorus, calcium, sulfur and B vitamins in the root vegetable. This plant has laxative, diuretic and antimicrobial properties, rutabagas is also good as a dietary food. True, this vegetable is not worth eating for those who suffer from diseases of the gastrointestinal tract.
Raw rutabagas are great in fresh salads such as carrots or apples. In combination with the same carrots and celery, this root vegetable is an excellent side dish for offal dishes. Slices of rutabaga along with cabbage and potatoes are stewed with pork or lamb, and in meatless dishes this vegetable is combined with onions, peas, beets and cereals.
In Sweden and Norway, rutabagas with potatoes and carrots are mashed with butter, milk or cream. Mashed rutabaga with carrots is also included in the menu of a traditional English Sunday lunch. In North America, this root vegetable is added to casseroles and stews.
