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The Rutabaga is a root vegetable that
looks very much like a turnip with yellow-orange flesh and ridges at its neck.
Although this beta carotene-rich vegetable has been grown and marketed in our
country for nearly 200 years, it remains an uncommon food in American dining.
It's actually a great tasting vegetable with a delicate sweetness and flavor
that hints of the light freshness of cabbage and turnip. With its easy
preparation and versatility, great nutrition, and excellent flavor, the
rutabaga can easily become an endearing family favorite.
1.Rutabagas store so well, up to one
month in the refrigerator and up to four months in commercial storage at 32
degrees, they are available year round.When buying rutabagas, select the
ones that are yellow to tan in color and have a smooth, unblemished skin with
no signs of wrinkling or shriveling. For cleaning rutabagas, scrub them first
and peel in case the skin is thick or wax coated.
2.Rutabagas are very low in Saturated Fat and
Cholesterol. They're also a good source of Thiamin, Vitamin B6, Folate,
Calcium, Magnesium and Phosphorus, and an excellent source of Dietary Fiber,
Vitamin C, Potassium and Manganese.
3.Rutabagas can be steamed, boiled
and mashed, sautéed, baked or roasted. They make a great addition to soups and
dishes with a little sweetness like honey or dried fruit. Rutabagas make an
excellent dish when mashed with an equal amount of potatoes. Cut the rutabagas
into cubes and boil them. Toss them with raisins, chopped walnuts and a little
honey. Rutabagas are great when served fresh in salads or chopped up and served
with crunchy vegetables as a snack.
cup sugar snap peas, trimmed and each cut in half lengthwise
cup fat-free, less-sodium chicken broth
tablespoons low-sodium soy sauce
teaspoons mirin (sweet rice wine)
Heat oil in a large nonstick skillet
over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add turnip
and rutabaga; stir-fry 1 minute or until crisp-tender. Add sugar snap peas;
stir-fry 30 seconds.
broth, soy sauce, cornstarch, and mirin in a small bowl; add to pan. Bring to a
boil; cook 1 minute, stirring constantly.