I read somewhere that while Americans call everyone’s favorite big turnipy-looking root vegetables “rutabagas,” pretty much everyone else in the world calls them “Swedes.” But I also read that the word rutabaga is derived from a Swedish word, so presumably the Swedes don’t call them Swedes, either. I feel like we’ve got sort of a linguistic home field advantage here, guys.
And if etymology is not enough to tempt you into cooking up some rutabagas, then you should know that they are also rich in vitamin C and zinc. So while your co-workers are nursing their dreary colds, you can munch on your rutabaga leftovers, feeling pleasantly superior.
The question, as always, is how to cook them. You can, of course, cut them up and roast them with some herbs, the tried and true method for root vegetables of all kinds. But because they taste a little like cabbage and because sour cream just seems like the sort of food any respectable Swede would like, I decided to go a different route, which I’ve outlined below. At the very least, I figured it might top Jason’s culinary experiment of the week, which involved post-Halloween candy corn and breakfast cereal. I’ll leave you to be the judge.
Smashed Sour Cream and Onion Rutabagas Continue reading
