Have you ever eaten rutabaga? I love vegetables, but I have to admit that rutabaga is not commonly used in my kitchen.
However, I recently started to notice them at the grocery store and farmers market. I asked my friend for a description of the flavor and suggestions for using them. My friend said that rutabaga is best cooked along with a fat or added to soup, and gave me inspiration to try rutabaga in my next potato soup!
So what does rutabaga taste like? Well, it's has all of the comfort of a normal root vegetable like a potato, with a little more bite like turnip, but none of the heat. It adds a little more flavor than just plain potato would. Sounds interesting right? You'll just have to try it for yourself!
 Laura Miller Rutabaga is a root vegetable that we often ignore, but it tastes like a delicious combination of potato and kohlrabi. |
Loaded Rutabaga Soup
Nothing shouts fall more than this hearty, in-season, vegetable soup. Serve it with a side of crusty bread, wrap yourself up in a cozy blanket, turn on the tv, and enjoy...
Ingredients:
- 1 pound bacon
- 1 onion, diced
- 2 leeks, chopped and rinsed well
- 1 huge rutabaga or 2-3 medium, diced
- 1 carton broth of choice
- 2 cups milk of choice
- 1-2 tbsp flour or cornstarch
- Salt and pepper to taste
- Your favorite baked potato toppings
- Optional: carrots, kale, or other veggies
Directions:
1. Cook the bacon as desired. (I recommend baking on a rack so you can save the grease) Set aside.
2. Heat a soup pot over medium heat, then add some of the bacon grease and the onions.
3. As the onions begin to soften, add the leeks and cook for a few minutes.
4. Add the diced rutabaga and any other root veggies you're adding along with the broth. Add water to cover if needed and bring to a boil, then simmer until the rutabaga is tender.
5. Mash or blend some of the rutabagas to make a creamier soup.
6. Add any other veggies such as chopped kale.
7. Mix the milk and flour/cornstarch and then add to the soup and stir until it thickens.
8. Chop the bacon into small pieces and add to the soup. Reserve some for topping.
9. Top with your favorite baked potato toppings such as sour cream, shredded cheese, bacon, and green onions.
Try this recipe on your picky eaters — they might not even be aware of all of the veggie goodness you are giving them! Then get ready to enjoy this meal many times because it's so delicious!
Original post inspired by Laura Miller, the publisher of Macaroni KID Appleton, Wisconsin.
