I don’t expect that you have one by choice.
There are some root vegetables in the brassica family that people have been scared away from.
Radishes are common and have made their name in the farming world because they grow fast. But, because of their bad reputation, many people have never encountered turnips or rutabagas.
And, from my own experience, if you have eaten one, it was because someone older than you told you to. Or perhaps, your Community Supported Agriculture box sent them to you.
These vegetables all grow underground. And, are related to broccoli, cabbage and kale.
I’ve spent years convincing people to eat them, based on the fact that they are a better choice in the winter when potatoes are out of season.
But if you are ready to see what these root vegetables have to offer, these are the recipes to start cooking.
The Simplest Recipes
Even though root vegetables are usually cooked, they show off their natural sugars when eaten raw. Add them to salads and or create this non-cabbage slaw.
Turnip Slaw
This recipe works with rutabagas and radishes too. For rutabagas, peel them first. For radishes, you will need more, about 3 cups whole.
- 1 clove garlic, minced or crushed
- ½ teaspoon red chili flakes
- 1 tablespoon lemon juice
- 1 apple, shredded
- 2–3 turnips, shredded
- 1–2 carrots, shredded
- 1 tablespoon olive oil
- ½ teaspoon salt
In a mixing bowl combine the garlic, chili flakes, and lemon juice. Use a box grater or food processor to shred the apple, turnips, and carrots with the large holes. Combine with the garlic mixture and add the olive oil and salt. Stir well and let sit for 15 minutes or more before eating, if possible.
On the other side or raw vegetables, I now suggest cooking the turnips cousin, the radish. Cooking radishes takes off the spicy bite.
Sautéed Radishes
- 1–2 bunches radishes
- 1 tablespoon oil
- ½ teaspoon salt
- salt and fresh ground black pepper
Remove the greens from the radishes. Slice the radishes in halves or quarters, so they are approximately the same size (larger radishes into quarters and smaller into halves). In a large sauté pan, heat 1 tablespoon of oil over medium-high heat. Add the radishes and move them around, so the cut side is facing down in the pan. Turn the heat down to medium, and leave them alone in the pan, letting the radishes brown for 4–5 minutes. Turn the heat to low, add ½ teaspoon salt, and stir the radishes to cook on the other side about 2–3 minutes more. Taste and add additional salt and fresh ground black pepper.
For easy oven cooking, try whole rutabagas or cut them up into cubes or sticks.
Baked Whole Rutabaga
Preheat the oven to 375 °F. Remove the top and scrub the rutabagas thoroughly. Place the rutabagas in a baking pan and cook for 45–60 minutes until soft. Remove from the oven and let cool slightly about 5 minutes. Cut open at the top and eat the inside, like a baked potato, with salt, pepper, and butter.
Roasted Turnips or Rutabagas
- 1 & ½ to 2 pounds turnips or rutabagas, about 3–4 roots
- ½ teaspoon salt
- 1 tablespoon oil
- fresh ground black pepper
Preheat the oven to 450 degrees. Remove the greens from the vegetables and reserve for another use. Peel the larger roots and cut into 1-inch dice, or French fry shaped strips. Put the cut vegetables in a large bowl and toss with the salt, pepper, and oil. Place the vegetables on a parchment-lined baking sheet. Bake in the oven for 30–35 minutes until tender and golden brown.
The easiest way to store for a month
Radishes will last a few weeks in the refrigerator. Use them or make refrigerator pickles to keep them longer. Rutabagas and turnips will keep in a cold basement or garage for a few months. And they also make excellent pickles too.
Lost vegetables make an appearance.
Turnips and rutabagas had fallen out of favor so much that recently when I did a cooking demonstration for a group of third-graders, they had no clue what a turnip was. Without any pre-determined notions, they enjoyed their raw turnip slices, albeit dipped in ranch dressing, without a care in the world.
If you have the opportunity to cook a brassica root vegetable, try one of these recipes and keep an open mind. You might be surprised.