Rutabaga – what kind of vegetable is it, benefits and contraindications, use in cooking, cosmetology and traditional medicine

The content of the article

• What is rutabaga
• Chemical composition
• Benefits and contraindications
• The use of rutabaga in folk medicine
• Rutabaga in cosmetology
• Rutabaga recipes
• Salad
• Soup
• Stew

In the vegetable market you can find familiar tomatoes, cabbage, potatoes, beets and hundreds more items. Not every modern housewife prepares something from turnips, knows the recipe for botvigny and much of what was on the table at the ancestors. Rutabaga, which, in addition to excellent taste, has medicinal properties and is used as a cosmetic product, belongs to the same category of almost forgotten vegetables..

What is rutabaga

This 2-year-old plant belongs to the Cabbage family: rutabaga (Brassica napobrassica, Swedish turnip) in the photo. It is believed that the species developed by cross-mixing ordinary white cabbage and turnips. Rutabaga is grown for two purposes: fodder for livestock and culinary (food). Varieties Krasnoselskaya and Swedish are popular in Russia (there are still Wilma, Kuuziku, Marian, Lizi, Ruby, etc.). Harvested about 120 days after planting. The root crop itself in shape resembles a light purple turnip, the leaves are fleshy, like beets.

The taste of rutabaga combines both ancestors: cabbage and turnips. It is important to collect root crops in time so that they do not become stiff, fibrous, do not begin to prepare for wintering. In its raw form, the Swedish turnip resembles our usual turnip, only more sweet. It is used in salads and side dishes. Boiled root vegetables resemble potatoes to taste, and baked in the oven – it becomes almost a dessert.

Chemical composition

From the point of view of nutritional value and usefulness, rutabaga surpasses turnips. The root crop will be useful for those who adhere to proper nutrition or are going to lose weight: the total calorie content is 37 kcal. In rutabaga there is a large amount of vitamin C, mustard oil is present, which has antibacterial and antifungal effects. Key substances, minerals and vitamins in the composition of the root crop:

Benefits and contraindications

What is the use of rutabaga for the body? Due to the high content of calcium in the composition, it is useful for patients suffering from softening of bone tissue. Dietary fiber stabilizes the digestive tract (gastrointestinal tract), contributes to the development of normal microflora. Swedish turnip has an effective diuretic effect, which is useful for kidney problems. Vessels, due to the composition of the vegetable, are cleared of cholesterol plaques. Rutabaga perfectly acts as an antiseptic and anti-inflammatory, wound healing agent. Contraindications for the use of vegetables:

• digestive problems, intestinal conditions;
• acute stages of gastrointestinal diseases;
• allergy to the plant;
• pancreatic pancreatitis;
• it is not recommended to abuse the vegetable during pregnancy;
• children under 6 months can be given in small quantities in boiled form.

The use of rutabaga in folk medicine

The plant is effectively used in traditional medicine. The use of rutabaga becomes a quality complement to the classic treatment. The experience of the people proves that Swedish turnip therapy is effective against respiratory diseases (bronchitis, dry cough), arthritis, polyarthritis, and decreased immunity. The main thing that is required is to find rutabaga grown in the cleanest conditions. Some examples of medical recipes:

1. A mixture of swede and honey works effectively against dry cough. A small root vegetable should be peeled, pass through a meat grinder twice. Mix the mass with honey in a ratio of 2: 1. The mixture is taken 4 times a day, 1 dessert spoon until fully recovered..
2. Swedish turnip with dry bronchitis: chop 500 grams of vegetable, stew in 50 g butter. Add 3 tablespoons of honey, 50 g of walnuts and remove from the stove. 2 times a day to use as a separate dish for 10 days.
3. Mixed half a glass of vegetable juice with a teaspoon of honey. Take the medicine once a day for 2 weeks to prevent arthritis.

Rutabaga in cosmetology

Juice and pulp from rutabaga are used as a means of cleansing the skin, normalizing its condition. In most cases, facial masks are made from mashed potatoes with additives. They contribute to the opening of pores, the removal of acne, the healing of microtraumas, and relieve local inflammatory processes. Swedish turnip juice promotes healthy hair and strengthens hair follicles. The simplest vegetable-based cosmetic recipes:

1. A moisturizing mask will require 100 grams of grated swede, sour cream (for cream consistency), a teaspoon of honey, cucumber juice. Everything should be mixed, applied to the skin of the face, hold for 15 minutes. After take off using tea leaves.
2. To strengthen the hair, mix vegetable juice with a few drops of lemon juice and rub into the scalp. The same composition helps to get rid of freckles and age spots..

Rutabaga recipes

Dishes from the Swedish turnip have been known for a long time, but they are rarely prepared in modern cuisine. Vegetables have become less common than potatoes or cabbage. The root crop is great as a side dish for fish and meat, used independently. Soups, mashed potatoes, stews, casseroles are made from vegetables. Dishes are great for those who follow a diet or seek to lose weight. How to cook rutabaga tasty and easy: a few recipes:

Salad

• Time: 10 minutes;
• Servings Per Container: 4 Persons;
• Calorie content: 413 kcal per 100 grams;
• Purpose: snack, addition to the main dish;
• Cuisine: Russian;
• Difficulty: Easy.

Salad is perfect for those who are going to lose weight. The combination of apple, lemon, rutabaga gives a large supply of vitamins for the whole day. For adults without problems with the gastrointestinal tract, there is virtually no restriction in the use of this salad. If desired, you can replace sour cream with low-fat cream or yogurt, add fruit for a change. The original recipe is distinguished by the pronounced taste of each of the ingredients..

Ingredients:

• medium-sized swede – 2 pcs.;
• small apple – 2 pcs.;
• lemon juice – 2 tsp;
• sour cream – 4 tbsp. l.

Cooking method:

1. Peel rutabaga and apples, grate separately.
2. Mix lemon juice with apple mass and let stand for 5 minutes.
3. Mix apple with grated Swedish turnip.
4. Add sour cream.
5. To stir thoroughly.
6. Add salt to taste.

Soup

• Time: 60 minutes;
• Servings Per Container: 6 Persons;
• Calorie content: 120 kcal per 100 grams;
• Purpose: lunch;
• Cuisine: Russian;
• Difficulty: medium.

The recipe is extremely simple, but the dish comes out hearty and tasty. The soup is suitable for vegetarians or those who are shown a low-fat diet. The dish has a bright rich taste and aroma. For those who do not want to give up meat, nothing prohibits adding boiled pork or beef to the finished dish. How to cook – the hostess herself decides. The original recipe is as follows.

Ingredients:

• young rutabaga – 1 pc.;
• carrots – 1 pc.;
• onions – 1 pc.;
• petiole celery – 100 g;
• barley groats – 100 g;
• turmeric – 0.5 tsp;
• spices to taste.

Cooking method:

1. Wash the rutabaga, dry, cut into cubes or straws.
2. Put in a pan, add chopped onions, carrots, herbs, celery.
3. Pour in water and bring to a boil.
4. Rinse the barley groats well, add it to boiling water with spices and turmeric.
5. Turn down the fire to small.
6. Cook until cereal is cooked.
7. Soup is considered ready when the vegetables become clear.
8. Serve soup decorated with fresh herbs.

Stew

• Time: 45 minutes;
• Servings Per Container: 4 Persons;
• Calorie content: 243 kcal per 100 grams;
• Purpose: lunch;
• Cuisine: Russian, Arabic;
• Difficulty: medium.

The recipe for an ordinary vegetable stew in this case is diluted with Arabic (or Indian notes). The dish is hearty, spicy and great for a diet menu. From meat, only chicken stock is present. Cooking does not require much time and experience. As in the case of the soup, if you add meat to the original dish, it will not spoil in any way: everything will also be delicious. How to cook stew:

Ingredients:

• young rutabaga – 400 grams;
• potatoes – 400 grams;
• carrots – 400 grams;
• onions – 1 pc.;
• vegetable oil – 3 tbsp. l .;
• sugar – 1 tsp;
• broth – 375 ml;
• canned chickpeas – 1 can (250 g);
• herbs, salt, spices – to taste.

Cooking method:

1. Peel and wash vegetables.
2. Potatoes, swede, carrots cut into large pieces.
3. Chop the onion with slices.
4. Fry carrots and Swedish turnips in vegetable oil in a deep pan.
5. Sprinkle with sugar, continue to fry until caramelized.
6. Add potatoes, sprinkle curry.
7. Pour in the broth and cook under the lid for 7-8 minutes.
8. Throw the chickpeas onto a sieve, add with green onions to the stew.
9. Simmer on low heat for 8-10 minutes, turn off the heat, leave under the lid.