Dishes, useful properties and recipes from rutabaga

May 16, 2018 02:45 | Helpful Hints

How many interesting and useful things nature has given us! For example, not everyone could hear about the trousseau, few saw it, and tried for sure only a few. And what is it, in general, this? With what and how it is eaten? Let's find out!

What is it?

The rutabaga is a cross between cabbage and turnips. In general, it is a two-year-old plant from the cabbage family, belonging to the genus of cabbage. That is, you can say that the rutabaga is one of the many varieties of cabbage. Consists of a rutabaga from the root( which we eat), stem, leaves and fruit, which is a pod with seeds.

How does the rutabaga look like? If you study different photos, you can understand that colors, sizes and shapes can be varied, and they depend on a particular variety. As a rule, the size of the root is like a large beet or a small turnip.

Color can range from yellow or light green to burgundy and even violet( it depends on the soil).The flesh is juicy, but rather firm, usually white or yellowish. The taste of the rutabaga resembles a fleshy and not bitter cabbage stump or turnip.

A bit of history

Unfortunately, the rutabaga is a rare visitor in our gardens, but in some countries it is loved and appreciated( for example, in Germany, Sweden and Finland).It is believed that such a product was known and used food from the most ancient times, but the first mention of it is dated 1620 year.

Then this uncharted root crop was described by the Swedish botanist Kaspar Baugin. He claimed that for the first time the rutabaga appeared on the Mediterranean lands with the occasional crossing of turnips and leafy cabbage. But there is an opinion that the native land of root crops are the Siberian lands of Russia. And from there the rutabaga got to Scandinavia and began to travel around the world.

Ingredients of

The composition of the root is unique and very rich, because it includes pectins, starch, fiber, nicotinic acid, carotene, various essential oils, carbohydrates, nitrogenous substances, sulfur, sodium, calcium, iron, phosphorus, potassium, vitamin C,, vitamins of group B, and also Р, А and many other things. The calorie content of the trouser is low and amounts to only 34-37 calories.

The benefits of

We list the useful properties of the rutabaga:

  • First of all, it is a wonderful dietary product. First, it is low-calorie, and secondly, it gives a feeling of satiety( thanks to pectins and fiber, which fills the entire volume of the stomach).
  • The same pectins and fiber are incredibly useful for digestion, since they strengthen and stimulate intestinal wall peristalsis, and also purify the intestines. As a result, the stool is normalized.
  • This root helps to cleanse the body of all unnecessary and harmful, namely from toxins and toxins.
  • Potassium, which is a part of, is needed to strengthen the heart muscle.
  • This root can be safely called an effective, but mild diuretic( that is, a diuretic) remedy.
  • It is impossible not to mention wound healing properties of rutabaga, which allow not only to accelerate the healing process of wounds, but also to alleviate the condition with certain diseases of the digestive tract, for example, with ulcers and gastritis( without exacerbation).In general, this root is useful for many ailments of the digestive system.
  • Juice of rutabaga has long been used as an effective expectorant.
  • This root vegetable contains a large amount of vitamin C, and therefore its regular use strengthens immunity and protects against colds and various infections.
  • Ascorbic acid( vitamin C) strengthens and makes the walls of the vessels more elastic, thereby protecting against such a disease as atherosclerosis.
  • Many doctors and nutritionists advise older people to include rukukva in their diet, as it helps to increase vitality and strengthen strength.
  • Root crop is useful in anemia.
  • Calcium, contained here, strengthens nails, hair, teeth and bones.

Is it harmful?

Can the rutabaga cause harm to health? Yes, but only if you have diseases of the digestive system and at the moment they are in an aggravation stage. In this case, the use of such a product should be discarded. Also, you should not offer this root vegetable to children until 3-4 years of age( due to the high fiber content with which the fragile children's digestive tract can simply not cope).

What should I cook?

You can cook a wide variety of dishes from rutabaga, as this root is tasty in almost all kinds: boiled, steamed, stewed, fried and even cheese. The trout is added to various salads, vegetable dishes, casseroles are made from it.

We offer you the best recipes.

Raspberry soup with barley croutons

For cooking, you will need:

  • 1 medium size rut;
  • 1 onion;
  • 1 carrot;
  • 100 grams of barley cereals;
  • 100 grams of stalked celery;
  • ½ teaspoon turmeric;
  • 1-3 bunches of parsley greens;
  • salt and pepper to taste.

Preparation:

  1. The quilt should be washed thoroughly in running water and cut into small cubes or straws.
  2. Wash and cut into small pieces of celery.
  3. Also wash the carrot and grate on a large grater.
  4. Peel the onion. Cut it is not necessary, we will boil the bulb entirely.
  5. In a saucepan, boil the water and dip carrots, celery, bulb and rutabaga in it. Cook everything for 5 minutes.
  6. Rinse the barley in cold water and add it to the soup. Cook all together for about 15-20 minutes.
  7. Remove the bulb, add greens and turmeric, season with salt and, if desired, pepper the soup. After a couple of minutes, you can turn off the fire.
  8. Done!

Cutlet cutlets with sauce

For the preparation of cutlets you will need:

  • 300 grams of biscuits;
  • 1 kilogram of rutabaga;
  • 100 grams of butter;
  • 4 eggs;
  • 1 pinch of nutmeg;
  • salt to taste.

Ingredients for sauce:

  • 100 grams of sour cream;
  • ½ cup of raisins;
  • 1 tablespoon of flour;
  • 20-30 grams of butter.

Method of preparation:

  1. First, wash and peel the rugby, then cut into small pieces, dip into a cup or pan and pour with hot water. After 15-20 minutes, change the water and put the pan with the trout on the fire, cook it for about 15 minutes( until soft).
  2. Now chop boiled trout with a blender or meat grinder, add eggs and 200 grams of crushed breadcrumbs( the rest will go to breadcrumbs).Thoroughly mix everything.
  3. Form the meatballs, and in the frying pan, heat the oil. Each cutlet crumble in breadcrumbs and fry in oil on both sides until a golden crust appears.
  4. Now you can start preparing the sauce. Rinse the raisins well, pour a glass of water and boil until soft( about 10-15 minutes from the boiling point).Then add sour cream and mix well. Serve hot cutlets with sauce. Bon Appetit!

Useful advices for

Some useful tips:

  1. When buying sweets, pay attention to root crops without damage and foreign smells. The trouser should smell like earth and be pretty hard to touch.
  2. To remove bitterness( although it is not strong), you can fill the root with cold water for half an hour.
  3. Choose root crops of medium or impressive size, because too small can be not very juicy and bitter.

Use the trouser for a variety of dishes, please your family!