What Does a Rutabaga Taste Like? The fact that rutabagas are a cross between turnips and cabbage is evident in the flavor. The taste is a bit milder than a turnip's when raw, and buttery and sweet-savory, though still a bit bitter, when cooked. They taste like Yukon Gold potatoes with a lot of attitude.
Rutabagas (Brassica napus) are a type of oblong root vegetable similar to turnips, although rutabagas are actually the result of a cross between turnips and cabbages. They have a slightly bitter taste and are usually yellow or purple in appearance.
Rutabagas are used in all sorts of cuisines, from Scandinavian to British to American. They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber.
Rutabagas are a hearty vegetable packed with fiber, vitamins, and antioxidants. They promote feelings of fullness, which can prevent weight gain. Furthermore, they contain powerful compounds that help fight inflammation, prevent premature aging, and are associated with a reduced risk of various cancers.
Are rutabagas better than potatoes? That depends because each vegetable has unique health benefits and nutrients. However if you're looking at it from a weight loss perspective, rutabagas are lower in both calories and carbs.
How to Select Rutabagas:
Feel: A ripe rutabaga will feel firm to the touch. If the flesh is shriveled, loose, or you notice any soft spots, that veggie is past its prime and should be avoided.
Rutabagas have a rough exterior that is normally coated in wax. The inside of a turnip is white, while the inside of a rutabaga is yellow. When cooked, turnips turn almost a translucent white, while rutabaga turns into more of a mustard yellow.
How to tell if raw rutabagas are bad or spoiled? The best way is to smell and look at the raw rutabagas: discard any raw rutabagas that have an off smell or appearance; if mold appears, discard the raw rutabagas.
The funny thing that we discovered about rutabaga is that it does in fact smell (and taste) a little like broccoli. And as I've found out over the last few days, it makes for the best mashers (add a little brown butter)…which leads to the best Shepherd's pie.
Turnips (or Brassica rapa, if you're feeling fancy) are typically white-fleshed with white (or white and purple) skin. Rutabagas (aka Brassica napobrassica) have yellow flesh and a yellow or brown exterior.
One I did I put in the microwave. I cut off the end so it could steam out. I put it in the microwaveMoreOne I did I put in the microwave. I cut off the end so it could steam out. I put it in the microwave for 5. Minutes just like that by itself playing and now it will be a lot easier to peel.
Rutabagas are waxed after harvesting to keep them from drying out. With a wax coating, they can be stored for weeks, like other root vegetables. Both are often cubed and boiled or oven-roasted until tender (add some butter, salt & pepper, and mash, or leave cubed).
You can feed leafy greens such as kale raw, lightly cooked, or dried. Rutabagas and turnips are a source of calcium and folate and, best of all, they are low in calories (17 C/small turnip). Turnips can be a great treat for your dog. Serve them dehydrated, baked, mashed, or raw.