Norwegian culinary secret: The rise of rutabaga in Canada
Rutabaga? Who has recently seen it on their plate? Probably very few of us. It doesn't enjoy much popularity or recognition, quite unlike in Norway. There are many reasons to bring this forgotten vegetable back to our tables.
Rutabaga, though inexpensive and easy to grow, is often an underrated vegetable in Canada. Considered "poor man's food," it is more often found in animal feed troughs than on our plates. Meanwhile, rutabaga is appreciated in Scandinavia for its taste and nutritional value. In the North, they can create many delicious dishes with it.
What rutabaga contains
Rutabaga is completely underrated, yet it has many valuable nutrients. It's an excellent source of vitamins, especially A, C, and K. It also contains essential minerals like calcium, zinc, iron, and potassium. It's a low-calorie vegetable, so it’s recommended for weight loss. Another of its advantages is its high fibre content, which keeps you feeling full for a long time.
How to use rutabaga in the kitchen
Rutabaga is a winter vegetable. It tastes great when boiled or stewed, making it ideal for soups, stews, or one-pot dishes. It can also be fried or baked.
Norwegian rutabaga casserole
Ingredients:
- 1.35 kg rutabaga,
- 175 ml breadcrumbs,
- 350 ml plant-based milk,
- 2 tablespoons tahini,
- 120 ml maple syrup,
- 120 ml rutabaga cooking broth,
- 1/3 teaspoon ground ginger,
- ¾ teaspoon nutmeg,
- black pepper (plenty) and salt (to taste),
- olive oil (for greasing),
- parsley or other greens for garnish.
How to Prepare:
- Peel the rutabaga, cut it into large cubes, and cook until soft in salted water (about 20-25 minutes). The rutabaga will turn orange. Drain and reserve ½ cup of the broth.
- Set aside ¼ cup of breadcrumbs for later. Mix the remaining breadcrumbs with the milk (1.5 cups) and leave for a while to let the breadcrumbs absorb the milk.
- Mash the cooked rutabaga into a purée. Add the breadcrumbs with milk, tahini, maple syrup, spices, and about ½ cup of the rutabaga cooking broth (the mixture should be fairly thin but not liquid).
- Grease a heatproof dish with olive oil. Place the mixture in the dish, smooth the surface, and sprinkle with the reserved breadcrumbs.
- Bake the casserole at 150°C for about an hour.
- Garnish with parsley and freshly ground black pepper.
This casserole may not become a staple dish we eat multiple times a month. However, it’s worth trying — if only out of curiosity about what the residents of Scandinavian countries enjoy both daily and on special occasions – wrote Renia in her post.
