The Sad Lack of Rutabagas

A downside of living in Southern California is the sad lack of rutabagas.

A rutabaga is a root vegetable which looks rather like a pale-orange elongated turnip. Like most roots it is a good source of minerals, especially potassium, and has traces of all essential vitamins, including a large amount of beta carotene.

Because rutabagas store well, they are traditional winter fare, and can be found in the root vegetable section of supermarkets in northern climes. (I seem to remember a small campaign to name the rutabaga the national vegetable of Canada.)

They are a delicious addition to a roasted vegetable dish of beets, turnips, carrots, parsnips and potatoes. (Peel and chop the vegetables. Toss in a little olive oil, rosemary, salt and pepper. Roast, covered, at 450° until fork-tender.)

The Scots call them neeps, and Bashed Neeps are in my family lore. I don’t remember eating any, but I’ve never forgotten the name.

Only twice this winter have I found organic rutabagas at the Hollywood Farmers Market, but what rutabagas they were: small and fresh, with the greens still attached. The first bunch I roasted as above. Delicious!

But with the second bunch in hand, I came across Bert Greene’s recipe for Bashed Neeps in his vegetable primer Greene on Greens.

It is the best rutabaga recipe ever, almost like orange mashed potatoes but with an ethereal lightness.

I share it with you in the hopes that you will find some neeps to bash.

Bashed Neeps
1 lb rutabagas, peeled and cut into cubes
1/2 lb potatoes, peeled and cut into cubes
1-2 tbsp unsalted butter
1/4 tsp freshly grated nutmeg
salt and pepper

Cook the rutabagas in boiling salted water for 10 minutes. Add the potatoes. Cook until both vegetables are cooked, about 15 minutes longer. Drain.

Mash with the butter until smooth. (Use a regular potato masher.) Add the nutmeg and salt and pepper to taste.

Should serve 4 but probably won’t.