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Rutabaga or Brassica napobrassica belongs to the Brassicaceae (formerly Cruciferae) family, like cauliflower, radish and other cabbages.When its flesh is white this vegetable is also called turnip cabbage.
Its plant likes cold and humid climates and can reach 30 to 40 cm. We can thus enjoy this vegetable, healthy for our health, during autumn and winter.
There are many varieties such as the Red-necked Champion, Globus or even Oestgoeta and Virtue. The color of the collar varies from purple to green through red.
The vegetable, often too forgotten, has many health benefits.
- Read also: how to grow rutabaga
Rutabaga, for the record
Discovered at the end of the Middle Ages, the swede is native to Scandinavia. It comes from the cross between a kale and a turnip. Indeed the term "rutabaga" means in Swedish "cabbage-turnip".
Rutabaga arrived in France during the 18th century.
This vegetable was one of the main foods eaten during the Second World War. It replaced the potato, because it was confiscated by the Germans. Too likened to a period of war and restriction, swede subsequently fell into anonymity.
Previously considered the vegetable of the poor, swede is now returning to our stalls to our delight.
It is cultivated today in Brittany as well as in Nord-Pas-de-Calais mainly.
Rutabaga, its benefits and virtues
Rutabaga is an excellent transit accelerator. It facilitates digestion in constipation and in lazy intestines.
Regular consumption of rutabaga is effective against the growth of fungi in the digestive tract. More specifically against candida albicans. It’s a very good anti-fungal.
Rutabaga, in prevention :
This root vegetable is an excellent source of vitamin C, an essential element for the body. It is indeed a powerful anti-oxidant which protects us from free radicals, by stimulating our immune system and fighting against the cell degeneration.
Its other antioxidant components prevent the risk of cancer development and premature aging.
Rutabaga for blood pressure:
Good for the heart it regulates blood pressure thanks to its interesting potassium content (326 mg / 100 g) and improves cardiac disorders. Thus reducing the risk of cardiovascular disease.
In addition, this vegetable does not provide any bad cholesterol, to the delight of our arteries.
Rutabaga, for the urinary tract :
It is also a very good diuretic. It can be consumed in juice, in fact it is rich in water: around 90%.
Rutabaga, for a healthy diet:
Less carbohydrate than the potato (9g of carbohydrates per 100g), rutabaga can help with weight loss. It can also very well integrate the diet of diabetic diets.
At the respiratory level, rutabaga is appreciated by people with asthma.
Indications about rutabaga
We recommend the consumption of rutabaga in case of urinary retention, constipation, or like intestinal detoxifier and digestive.
Some people find rutabaga leaves effective properties for severe migraines.
Rutabaga provides many minerals and elements that are beneficial to the body and its functioning: potassium, sodium, phosphorus, magnesium, iron and zinc. As well as vitamins B1 and B6, vitamins that play a metabolic role in the body.
Rutabaga in the kitchen
After being abandoned, swede is making a comeback on our plates.
Calorie intake: 38g / 100g. Lipid intake: 0.22 g / 100g.
We love swede for its delicious nutty taste.
It can be eaten raw, but it is usually cooked cooked, steamed or in a pan. Its cooking time is longer than turnip, up to about 1 hour. It must first of all be peeled!
Rutabaga is appreciated as a gratin with potatoes, as a stew or even mashed.
It accompanies soups and soups. And goes very well with other vegetables, onions, leeks and carrots and many spices: cumin, nutmeg, cinnamon ...
It can also be eaten in a salad when it is grated.
You can eat the leaves of rutabaga, like spinach or in soup. Rutabaga is a very good substitute for potatoes.
> Gourmet idea:
Fry your pieces of rutabaga in a pan, with a teaspoon of liquid honey, a few pinches of cinnamon and nutmeg, on a background of water. Simmer over low heat, until the heart is tender.
Storing rutabaga : It will keep for a week in a dark room at room temperature or for several weeks in the crisper, wrapped in paper.
Choosing your rutabaga : Prefer rutabagas, small, firm and heavy. When you peel it, remove the core when it is brownish.