Swede in cooking for a long time almost did not notice, considered too simple, a peasant vegetable.
And in vain! Fortunately, now, when the revival of Russian cuisine is in fashion, they remembered this tasty and healthy root vegetable and did it right
In Soviet times, “beetle” was mistakenly called fodder beet, a plant of a completely different family.
And the turnips themselves were hardly noticed, they were considered too simple, a peasant vegetable. Now, when the return of traditions and the revival of Russian cuisine is in vogue, they remembered this root crop and began to cook and taste again
Swede (Latin Brassica napobrassica) — biennial plant of the cabbage family.
This is a direct relative of the turnip and cabbage, more precisely, their hybrid.
Root grows in Europe, America (there it is called the interesting word «rutabag«), As well as in northern Africa.
The rind of the rutabaga is usually greenish-gray or brown on top, and below the fruit is usually yellow, sometimes with a pronounced violet tinge.
The flesh of swede white, cream or yellow. The shape of the root crops, depending on the variety, can be round, oval, in the form of a cylinder or oblate ball.
Have different varieties of swede different sweetness and different starch content.
Some researchers believe that the swede came from the Mediterranean and the ancient Greeks and Romans used it for food.
According to another theory, swede was bred in Scandinavia. The first known mention of rutabaga in Europe appeared in the Swiss botanist Gaspard Bohin in 1620.
In his description of this root, he indicated that swede grows wild in Sweden. They planted rutabagas in the English royal gardens in 1669, and a year later they started growing this root vegetable in France.
Swede was also brought to Russia in the 14th century. In Europe, the root quickly became popular, and already in 1753, the famous Karl Linnaeus described it and gave it a classification. By the 1780s, swede reached Scotland, where it became a frequent guest on the table.
In the US, rutabaga has been cultivated since 1817, and since then it has been very popular there.
Swede has long been used for medical purposes. She is beautiful antioxidant. Swede splits and removes harmful from the body cholesterol and promotes absorption gland.
The use of swede in food greatly enhances immunity.
The swede contains vitamins B1, B2, B6, provitamin A, rutin, a lot of fiber, sodium, manganese and potassium.
Content vitamin C in rutabaga more than in other root crops, and it is highly resistant to heat treatment and long-term storage.
The shape of the root crops, depending on the variety, can be: round, oval, cylindrical and rounded flat.
The pulp is yellow or white, the peel in the upper part of the root crop, protruding above the soil surface is gray-green or purple-red, in the rest of the part is yellow.
The color of the bark and pulp is the brightest varietal attribute.
The most common varieties of swede: dining "Krasnoselskaya" (with sugary yellow pulp) and table and fodder "Swedish" (less sugary yellow flesh, suitable for long-term storage) rutabaga.
Rutabagas do not have a pronounced taste, and therefore have never been particularly popular in high cooking and were considered food by the common people.
Rutabagas are common in the mills of Northern Europe — they are happy to eat it in Sweden, in Germany, and in Finland.
Lot rutabaga dishes and in traditional Estonian cuisine.
This and various porridge, which added mashed swede, and soups, and pickled pieces of root vegetables.
The swede is boiled together with meat or added together with pumpkin and carrots in vegetable stew.
In Finland, turnips are baked and served as a side dish to meat dishes, root vegetables are added to soups, and also raw in salads.
One of the mandatory Christmas dishes — lanttulaatiko, baked swede puree.
In Scandinavia, they like to make mashed swede with potatoes, sometimes adding orange carrots, onions, butter and milk.
In Sweden, this dish is called romos, and in Norway — kalrabistape.
In Scotland, mashed potatoes separately from swede and separately from potatoes, without mixing them, but served together.
This dish is called Nips’n’Tattis and usually serves as a side dish to traditional Scottish haggis — a lamb stomach stuffed with pieces of lamb heart, liver, lungs and some cereals.
In Canada, rutabaga is one of the main ingredients for Christmas sweet cake.
In the US, rutabaga is a part of many stews, it is mashed and added to salads.
A lot of swede eating in Russia.
She was soared in the oven, like a turnip, fried with mushrooms, cooked türik with swede — cold soup with bread, added to pies.
Fresh tops can be used as a seasoning in salads, and dried tops in soups and sauces.
In the middle zone, turnips are usually harvested in September, some varieties — later.
When buying rutabagas you should not chase after the size of the root crops: small, barely ripened fruits are much softer than large ones with a thick, rough skin and a hard fibrous middle.
Rutabagum is well kept in the refrigerator in the vegetable compartment or in the vegetable drawer in a cool and dark place.
You can store it with other root vegetables.
If there is a cellar — swede can lie there until the end of winter.
Turnip — the simplest cooking vegetable. This fact is known to many thanks to the saying.
This is a very summer food, in most of our country — the end of summer, when it ripens in the gardens.
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