Unusual and very tasty rutabaga recipes from experienced housewives

Unfortunately, a vegetable such as rutabaga is not very popular in our area, although its nutritional value is in many ways superior to many other vegetables that are more familiar to us from childhood. Rutabaga can be used raw in salads, and it can also be fried, stewed and boiled. It goes well with other vegetables in stews, and you can even make pies with it. Let's look at a few recipe ideas in which rutabaga has performed well.

Description

Rutabaga is a cold-resistant plant; its seedlings can withstand short-term frosts. Rutabaga can also tolerate heat and drought, but in this case its root vegetables become dry and tasteless.

Rutabaga recipes

similar in many ways to turnip recipes. However, rutabaga is much superior in nutritional value. Recipes with rutabaga recommend using it raw for making salads. If we cook at home, then after hot processing, namely fried, boiled and stewed. Rutabaga recipes say it is good in vegetable stews along with other vegetables. You can even use rutabaga as a filling for making pies. Fresh rutabaga tops can be used as a seasoning in salads. Dried tops are good in soups and sauces.

Rutabaga contains a high percentage of calcium and helps strengthen the skeletal system. Rutabaga seeds can be used as a gargle to relieve inflammation. The roots of this medicinal vegetable are considered an excellent wound-healing, anti-inflammatory and diuretic. Rutabaga juice is also an effective means for disinfecting and healing wounds.

Rutabaga is a valuable food product, especially in winter, when the lack of vitamins is most felt. This vegetable is included in the diet of patients with atherosclerosis. But it should be remembered that eating rutabaga and dishes made from it is contraindicated during exacerbations of diseases of the digestive system.

Rutaberry porridge

To prepare a classic dish - rutabaga porridge, you will need the following ingredients:

• rutabaga (from 2 to 4 medium-sized fruits);
• milk (300 milliliters);
• flour (30 grams);
• white onion (about 4 medium and small sized fruits);
• vegetable oil (50 milliliters);
• salt (to taste).

Let's start cooking porridge:

1. First, wash it thoroughly, cut it into cubes and cook the rutabaga until it acquires a creamy texture;
2. Next, peel the onion and cut it into small pieces;
3. Heat the frying pan and pour vegetable fat onto its surface. Carefully throw the onion on it and fry until golden brown;
4. heat the milk and dissolve the wheat flour in it;
5. When the rutabaga is cooked, drain the water from it and knead it into a soft mushy mass. Add milk with flour, fried onions. Sprinkle with salt to improve the taste. Mix everything well;
6. Next, put the porridge on the stove over low heat and heat for about 5-10 minutes, stirring constantly.

At this stage, we can say that the porridge is ready to eat.

Taste qualities of rutabaga

The taste of rutabaga is a cross between turnip and cabbage. When raw or baked, rutabaga is aromatic, juicy and sweet. After cooking, it loses some of its sweetness and becomes more like potatoes.

Advice . To ensure that the root vegetable loses as little flavor and aroma as possible, cook it in its peel.

Regardless of the cooking method, it goes well with any type of cabbage, potatoes, meat, fish, milk, cheese, honey, nuts and apples.

Stuffed rutabaga

A fairly simple and very tasty recipe for this interesting vegetable. For it you need to take:

• rutabaga (from 3 to 6 medium fruits);
• flour (30-60 grams);
• butter (50 grams);
• sour cream (half a medium package, fat content is not important);
• sugar (5-10 grams);
• vegetable broth (300 milliliters).

Preparation consists of the following steps:

1. First, wash and peel the rutabaga. Then cook it until half cooked;
2. Cool a little, cut into two even parts and take out the middle. Place all the centers in a large bowl and mash until puree;
3. Heat the butter, add flour (1 tablespoon) and fry until golden. Then add sugar, sour cream (4 tablespoons) and mashed rutabaga center. Mix everything well;
4. put the prepared filling into the rutabaga frame;
5. Grease a baking sheet with softened butter and place the stuffed rutabaga halves on it. Preheat the oven to 200 degrees, place a baking sheet there and bake for 40 minutes;
6. you need to prepare the sauce. For it, heat the butter in a frying pan until it becomes half liquid and fry the flour in it. Then add the remaining sour cream and water after cooking the vegetables. Bring to a boil, do not forget to stir almost constantly. The sauce can be used after cooling;
7. We take the rutabaga out of the oven, place it on a plate and pour the sauce over it.

The recipe is ready!

Winter rutabaga preparations: recipes

So that you can enjoy this vegetable on cold days, it is canned. Here are three delicious recipes.

Plain Canned Rutabaga

The simplest and fastest option.

Ingredients:

• 1-2 rutabaga;
• 1 liter of water;
• 1 tbsp. l. vegetable oil;
• 0.5 tsp. citric acid;
• 1 tbsp. l. salt.

Preparation:

1. Peel the root vegetable and cut into cubes.
2. Place in a saucepan with oil. Blanch for 4 minutes.
3. Prepare the brine in a separate pan. To do this, dissolve salt in water and boil for 3-5 minutes. At the end add citric acid.
4. Place the vegetable in the prepared jar. Pour in brine.

Pickled rutabaga with vinegar and nutmeg

The recipe will delight you on cold autumn or winter days and will replenish the body’s vitamin reserves. Cloves and nutmeg make the dish very spicy.

Ingredients:

• 1 large rutabaga;
• 1 liter of water;
• 200 g honey;
• 100 ml apple cider vinegar;
• 3 buds of cloves;
• 1 tsp. ground nutmeg;
• 50 g salt.

Preparation:

1. Peel the rutabaga and cut into slices.
2. Place in a container prepared for storage.
3. Mix all other ingredients in a saucepan. Cook until the honey is completely dissolved.
4. Cool the solution.
5. Pour it over the root vegetable.

Salad with rutabaga

In order to prepare the salad you need to have with you:

• young juicy rutabaga (12 pieces);
• dry couscous (200 grams);
• garlic (2-3 cloves), preferably young;
• red onion (50 grams), or regular white onion;
• lemon (1/2 piece);
• olive oil (50-80 grams);
• red pepper flakes (1 large pinch); if you don’t have them, you can add fresh pepper seeds or seasoning powder.

Now let's start cooking:

1. First, we separate the youngest and greenest rutabaga leaves, wash them well and chop them into thin slices. You can also replace it with lettuce or arugula;
2. Couscous must be poured with water or broth, put on low heat and cooked until soft.
3. chop the onion into small squares and pour in lemon juice, this is necessary to marinate the onion;
4. Cut young rutabaga fruits in half or into quarters, fry in well-heated oil;
5. crush the garlic cloves with a knife or press them through a garlic press;
6. We assemble the salad: mix rutabaga fruits, rutabaga greens, ready-made couscous, pickled onions and grated garlic. Salt, pepper and oil are added optionally.

The salad is ready to eat.

Tips for cooking and rolling

To make the dishes the most delicious, it is important to choose the right main ingredient – ​​rutabaga. It should be smooth, without dents. A fruit that is too light in weight may indicate emptiness inside. Therefore, when choosing in a store, you should hold it in your hands and feel it.

At the beginning and at the end of preservation, it is necessary to sterilize the jars. This is done so that there are no microbes left in them and the workpieces are stored longer.

Before preparing, jars and lids are thoroughly washed with the addition of soda. Then sterilize over steam, in boiling water or in the oven.

Advice . For such procedures, it is better to purchase special hot tongs. Towels and oven mitts do not hold the temperature for long.

After filling the jars, they are placed in a large saucepan or basin of boiling water. Sterilize for 10-15 minutes. To cool, turn them upside down to ensure that the jars are completely sealed.

Rutabaga pie

This is a rather interesting and tasty recipe that everyone should definitely try. To prepare it you need to take:

• lentils (1 cup), any will do;
• canned corn (half a can);
• potatoes (6 medium-sized fruits);
• onions (1 large size), young ones work well;
• rutabaga (about 1-2 medium fruits);
• sweet carrots (2-3 medium-sized fruits);
• garlic (a quarter of a head);
• milk (50 milliliters);
• butter (40-70 grams);
• tomato paste (20 grams);
• cumin (2-3 grams);
• dry thyme (5 grams);
• salt (to taste).

Let's start preparing this recipe:

1. First of all, wash it thoroughly, dry it, then cut the rutabaga into medium-sized cubes, and do the same with the potatoes. Next, transfer them to a large saucepan, add water so that it covers the vegetables, add salt and cook until soft;
2. after that, drain the water from the boiled vegetables, add milk to them, throw in butter and dry spices. We turn everything into puree with a masher or blender;
3. Let's start with the filling. Heat the oil in a frying pan until semi-soft and fry the onion in it first (until transparent), then throw in the carrots for a few minutes and at the end leave a minute or two for the garlic. Vegetables should become golden;
4. add lentils to the fried vegetables, fill everything with 4-5 glasses of water and cook until the lentils become soft. When the porridge is cooked, add salt, tomato paste and spices. Shovel well;
5. prepare a deep form suitable for the oven, generously greasing it with vegetable fat. We form the bottom of the pie from mashed potatoes, put porridge on it, then sprinkle with corn, and finally cover with mashed potatoes;
6. Preheat the oven to 200 degrees, place the pan and bake for about half an hour.

Warm soft tea pie with a vegetable like rutabagagot.

Rutabaga: beneficial properties and contraindications

So, what are the benefits of rutabaga? It contains carbohydrates, fiber, and many vitamins (A. PP, C, B). Moreover, vitamin C is preserved when treated with temperature, and the concentration of this useful substance in the vegetable is greater than in cabbage or carrots. To the above useful components we add potassium, phosphorus, iron and calcium. This is such a vegetable, you will agree. Moreover, when cooking, any of the vitamins or nutrients are practically not destroyed!

• Strengthens the immune system, so diseases will be avoided in winter; • If you are already sick, the vegetable will help quickly cure a cold, helps with chronic respiratory diseases; • Maintains normal heart function, reduces blood pressure; • Removes “careless” cholesterol from the body; • It will help with swelling during kidney diseases; • Rutabaga is a powerful diuretic; • Stop swallowing pills to improve digestion, because the root vegetable will help cope with problems in this area; • Strengthens bones and teeth, so doctors recommend eating the vegetable for older people; • For weight loss, by the way, rutabaga is also good.

No matter how sweet the honey is, let’s add a fly in the ointment. The vegetable is not recommended for people who have problems with the gastrointestinal tract.

Kanunik in Karelian

lamb (fat), beef, pork, onions, rutabaga, turnips, potatoes, fish

section: Pork recipes, Beef dishes, Lamb recipes

Recipes for rutabaga dishes include various soups, vegetable stews, cutlets, as well as casseroles and porridge recipes with rutabaga. Rutabaga is a biennial root vegetable. Rutabaga recipes can be quite simple. For example, rutabaga is prepared as a side dish for meat or fish. In general, the recipes for preparing rutabaga are the same as for other root vegetables.

Contraindicated for whom

A standard contraindication to the consumption of all plant crops is individual intolerance and predisposition to allergies. You can check for the presence of these by gradually introducing this product into your diet and observing the reaction.

During periods of exacerbation of gastrointestinal diseases, do not eat rutabaga. It is contraindicated for gastritis and colitis.

Excessive consumption of rutabaga juice causes bloating and gas.

Diseases and pests

Rutabaga is susceptible to the same diseases and ailments as other types of cabbage:

• underwear;
• felt disease;
• mosaic;
• clubroot;
• vascular bacteriosis;
• black skin.

In order to prevent the occurrence of diseases and pests, the following are indicated:

• disinfection of seed material;
• carrying out systematic weeding and thinning;
• compliance with crop rotation rules;
• spraying with insecticides.

Important! It is recommended to plant plants such as marigolds, marigolds, and nasturtiums together with rutabaga, as they repel white flies, aphids and cabbage flies. Rutabaga is a nutritious and very healthy vegetable with many varieties.

It does not require active care and, under the right storage conditions, will please gardeners all winter. Rutabaga can be consumed both raw and processed: steamed, stewed, boiled and fried - there are a lot of recipes for preparing this wonderful product in cookbooks

Rutabaga is a nutritious and very useful vegetable in its composition, which has many varieties. It does not require active care and, under the right storage conditions, will please gardeners all winter. Rutabaga can be consumed both raw and processed: steamed, stewed, boiled and fried - cookbooks contain a lot of recipes for preparing this wonderful product.

Beneficial and harmful properties of rutabaga

Rutabaga consists of sugar, fiber, pectin, proteins, starch, vitamins B, C, A, mineral salts, rutin, essential oils.

The benefits of the vegetable are very large. Fruits and seeds are used to treat many diseases, both external and internal.

What is their predominance:

Thanks to calcium, the fruit is an excellent remedy for strengthening bone tissue; Seeds are steamed in boiling water, such a decoction is prepared for gargling, gums, to remove inflammatory processes; The juice of the fruit has antibacterial properties, which allows you to effectively heal external wounds and burns; The vitamin complex helps replenish they are in short supply during difficult weather periods and after protracted illnesses; Fiber cleanses the intestines, loosens stools, reduces swelling, and is therefore recommended for constipation, as well as the inability of the kidneys to cope with excess fluid; The composition of the vegetable has a mucolytic and expectorant effect. Relieves chronic diseases of the bronchi and lungs. Ascorbic acid, which is contained in the root vegetable, is very resistant to heat treatment and is stored for a long time. Therefore, it is necessary to use it to strengthen the immune system and for rapid recovery from colds. Metabolic processes in the body improve, harmful cholesterol leaves the body, and the blood is purified. Suitable for atherosclerosis.

The harm of the root vegetable lies in the fact that it contains a lot of fiber; in case of acute chronic processes in the stomach and intestines, the disease can be further aggravated. To avoid this, do not use it during the period of exacerbation of the disease.

Vegetable soup “Potage au Legum” Normandy style

Today, dear cooks, my program includes potage aux legumes - vegetable soup - Normandy style. Normandy is a region of northern France where the world famous Calvados is produced. Like many traditional country dishes, this soup is made from seasonal ingredients, making it very budget-friendly. A little skill and a glass of Calvados, and you have a delicious French soup on your table! He probably won’t win a beauty contest with his appearance, but beauty, as you know, comes from within, and inside this soup...

Potatoes Rutabaga Carrots Celery root Leek Minced meat Mustard Salt Butter Wheat flour Bay leaf Seasoning Black pepper Water Garlic Calvados

Goose or duck soup with beets

roast bones from 1 goose or 2 ducks, beets, cabbage, apples (sour), potatoes, onions, carrots, rutabaga, parsley (root), fat, tomato paste, herbs, sugar, vinegar, sour cream, dumplings ( prepared from wheat flour or semolina), herbs, salt to taste.

Rutabaga is an undeservedly forgotten root vegetable these days. In addition to its taste, it contains a large amount of useful substances and is considered a dietary product. The uniqueness of this vegetable is that it can be eaten in absolutely any form: raw, fried, steamed, boiled, etc. At the same time, it is very easy to grow, even in Siberia. This material contains the best cooking recipes and tips for preparing rutabaga for the winter.

Storage recommendations

When harvesting rutabaga and preparing to store it for the winter, the tops are carefully cut off at the very base. The fruit is cleared of soil and dried under a canopy. During the winter, it can be stored in two ways:

• in trenches up to 15 cm deep, buried with sawdust or straw;
• on shelves, in open wooden boxes or in bulk.

The shelf life of vegetables in the cellar is 5 months.

Rutabaga can be stored in the refrigerator for up to 3 weeks, in the freezer for up to 10 months. First, the vegetable is chopped into cubes, blanched, dried and placed in an airtight container.