Fall brings a fresh crop of rutabagas and turnips to the market. Actually these two vegetables grow well in the Northeast. Rutabagas are often called yellow turnips, but these vegetables are more like cousins than siblings! Turnips belong to the Brassica rapa species and have an ancient history. Eaten by Romans and Greeks, turnips were eaten throughout northern Europe by the time of the Middle Ages. Turnip got its name from a Middle English word "nepe." And combined with the word "turn" ("make round"), the label of "turnip" was formed! French and English colonists brought turnips to North America where they were enjoyed in the South as well as the North.

Rutabaga belongs to the Brassica napus species and was first recorded in the 17th century. Rutabagas were used as human and animal feed and are a cross between a cabbage and a turnip. Rutabaga gets its names from the Swedish word "rotabagge meaning round root. Rutabagas are often called "Swedes." They were grown in the northern colonies of the United States and Canada by 1806.

Turnips are smaller than a rutabaga. The turnip's flesh is usually white with purple shoulders. Rutabagas are larger, rounder, and denser than a turnip. Rutabagas are yellow with purple shading on the peel.

Turnips can be grown in successive crops in the northeast because they are smaller and take less time to mature than a rutabaga. Turnips are often grown for their greens.

Because rutabagas require a longer growing season, only one crop is grown per year in the northern United States and Canada. Rutabagas and turnips are nutritious vegetables that are often overlooked. Rich in complex carbohydrates and soluble and insoluble fiber, vitamin C and potassium, include these vegetables more often in your diet.

My mother always included rutabagas (we grew them in the garden) along with potatoes, carrots, cabbage and beets when she made a boiled dinner. As kids, we were always around when the vegetables were peeled and managed to have a stick of rutabaga before it went into the pot. The rutabaga also gave good flavor to the Red Flannel Hash that my mother made from the leftover vegetables. Actually, she cooked extra of all the vegetables just to make the hash!

One cup of cooked, cubed turnip has 33 calories, 8 grams of carbohydrate, 3.1 grams of dietary fiber, 1 gram of protein, less than a gram of fat, no cholesterol, and 211 mg of potassium and 18 mg of vitamin C.

One cup of rutabaga, cooked and cubed, has 66 calories, 15 grams of carbohydrate, 3.1 grams of dietary fiber, less than a gram of fat, no cholesterol, 554 mg of potassium, 32 mg of vitamin C and 10% or more of the Recommended Daily Allowance (RDA) of thiamine, vitamin B6 and iron.

Enjoy locally grown turnips and rutabagas this fall. Farmers markets and produce stands will have these vegetables available throughout the fall. Turnips are often sold with the greens and taproot attached. Rutabagas on the other hand usually have had the leaves, stem and taproot removed. Smaller turnips are usually sweeter and more tender. Both turnips and rutabagas should have smooth, firm skins. In the supermarket, rutabagas are usually dipped in wax to help the vegetable retain its moisture.

In fact, Vermont is famous for the Gilfeather turnip which was bred in Wardsboro, Vermont, by John Gilfeather in the early 1900s. This heirloom variety is making a comeback and every October Wardsboro celebrates the Gilfeather Turnip Festival. Food, crafts and gifts feature the Gilfeather turnip in many unusual and delicious ways!

Turnips and rutabagas can be eaten raw. Add chopped julienne slices to salads or make sticks and serve with your favorite dip. Very small, tender turnips do not need to be peeled. Larger turnips and rutabagas should be peeled to remove the tough outer skin. If the vegetable is large, you may want to halve or quarter before peeling. A vegetable peeler works well to remove a thin layer of the peel. When boiling or steaming turnip, remove the pan cover a couple of times to allow the strong smelling vapors to escape.

Here are some ways to serve rutabagas and turnips:

Add shredded turnips or rutabagas to coleslaw or tossed salad.

Add chunks of turnip or rutabaga to roasted root vegetable medley: potatoes, carrots, beets, etc. Toss vegetables with olive oil, herbs of your choice, salt and pepper. Spread on an oiled shallow pan cover and roast in a 400° F oven for 30-40 minutes. Remove cover and cook an additional 15 minutes.

Include rutabaga or turnip chunks in stews and soups.

Rutabagas and turnips can be stir-fried, baked, roasted, boiled, steamed, braised or microwave cooked.

Harvest Salsa

Ingredients:

• 2 cups washed romaine lettuce
• 1 cup washed cilantro leaves or spinach leaves*
• 1 cup diced parsnips
• 1 cup diced carrots
• 1 cup diced rutabaga

Dressing:

• 1/4 cup lime juice
• 1/2 tsp. grated lime zest
• 1 tsp. sugar
• 1/4 tsp. chili powder
• 1 Tbsp. olive oil

Directions:

Peel and dice the parsnips, carrots, and rutabaga. Combine romaine lettuce and cilantro, and divide into four plates. Place parsnips, carrots, and turnips into 1 quart boiling water. Return water to a simmer; cook vegetables for 2 minutes. Strain into a colander. Mix ingredients for the dressing right before use. Place hot vegetables on top of greens and top with homemade dressing. Serves 4.

*If you don't like cilantro, substitute spinach or your favorite green, or use all romaine.

Nutrition information per serving: 90 calories, 3.5 grams of fat, .5 saturated fat, 15 g carbohydrate, 4g dietary fiber, 2 g protein, 0 mg cholesterol and 55 mg sodium. Recipe from the Pennsylvania State Nutrition Action Committee http://panen.org/s.n.a.c

If you are lucky enough to find a Gilfeather turnip to feast on, enjoy it! Otherwise enjoy regular turnips and rutabagas in fall meals. Eat Fresh! Eat Local! Eat Well!

Dianne Lamb is a Nutrition & Food Specialist with the University of Vermont Extension.

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