by Lisa Giroday, Sandra Lopuch and Sam Philips | Look, it’s winter. And it’s been a cold one. Instead of viewing root veggies as survival food, why not embrace the comfort they can provide?

Consider, if you will, the poor forgotten rutabaga, aka Brassica napobrassica. To be perfectly honest, they look kinda boring, right? It’s no surprise that, historically, they’ve mostly been used as fodder for grazing farm animals, but this cruciferous vegetable (and cousin of the turnip) makes the most insanely good and comforting mash in cold and dreary times. It has the crispness, juiciness, and subtle, complex spiciness of the turnip but it isn’t as starchy as a potato. When cooked, it finds the perfect balance between sweet and savoury. Try ’em raw (as you would carrots), too. They pack a nice crunch. And, like carrots, rutabagas are high in beta-carotene.

The rutabaga is fairly new on the veggie scene and is believed to have evolved as a cross between wild cabbage and turnip. They have always been popular in Scandinavia, earning them the nickname “Swedes” (a term still used in Europe). Canada and the Northern US are today’s largest producers of the rutabaga, having first cultivated them in the early 1800’s. They are typically harvested in late summer or early autumn, but store well and can be eaten all winter long.

Interested in growing some next year? Even if you’re tight on space, rutabagas go a long way. Start them between mid-June and mid-July. And don’t forget the leaves! They’re excellent as well, so don’t let them go to waste. Our favourite variety is Laurentian, a behemoth of a root that is golden with a purple top. You’ll only need 2-3 large ones for a freakin’ dinner party. Check out this recipe for some satisfying home comfort…

Awesome Smoky Mashed Rutabagas

3-4 pounds peeled rutabagas cut in large chunks
Cold salted water
3 to 4 tablespoons butter
2 tbsp olive oil
2 garlic cloves, minced
2 tsp smoked paprika
½-cup sour cream
Salt and pepper to taste

Directions | Peel rutabagas with a chef’s knife, and cut them into large chunks. Put them in a pot of cold salted water, cover, and bring to a boil. Simmer until very tender, 30-40 minutes. Drain the rutabagas; return them to the pot, and heat gently for a few moments to dry them. Sautee in the garlic at this point with a little olive oil. Mash the chunks with a potato masher or fork; keep in mind, the puree will have a bit more of a fibrous texture. Work in butter, olive oil, sour cream, smoked paprika, taste, and adjust the seasoning.

THE VICTORY GARDENS ARCHIVE

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Victory Gardens is a team of local urban farmers for hire. Lisa, Sandra and Sam help transform tired or underused residential and commercial green spaces into food producing gardens. Their goal is to challenge the way communities use space and to participate in the change needed to consume food more sustainably. For the rest of the growing season, they’ve hooked up with Scout to share some cool tips and tricks on how to get the best from of our own backyards.