Sneha's Recipe: Rutabaga

Rutabaga is called Shalgam in India. Shalgam is a member of the radish family that tastes much milder and sweet, is a winter is a root vegetable. This is the first time I have cooked shalgam. For me shalgam and turnip / kohlrabi / navalkol in Marathi are two different vegetables. Turnip is light green and shalgam is white with a pink band. I found shalgam/ rutabaga to be sweet.

I, may be wrong, correct me if someone has the exact information on these two vegetables. I, was grown up eating homegrown turnips / navalkol. Hence, I could see the difference in taste and color.

This is a very healthy, oil free, vegan and gluten free soup. Its so delicious , since rutabaga has a sweet taste.

Serves 3
Ingredients
2 Medium Rutabaga - diced
1 Large Carrot - diced
1 Large Onion - finely diced

6 Cups Vegetable stock
Salt and Black pepper to taste

Method

In a large pot / pan add all the above ingredients except salt and pepper. Bring it to a rolling boil, then reduce the flame and cover the pot, let the veggies soften. Let it simmer for an hour or till the soup should also reduces to 4 cups.

When the soup reduces to 4 cups turn the heat off and let the soup cool a little before blending it. I used the immersion / stick blender. Place it back on low flame add salt and pepper to taste. Let it come to boil.

Serve it warm with a dash of pepper and few basil leaves.
Labels: Rutabaga, Shalgam, Soup, Carrot, Oil Free, Healthy, Soup Swappers, Vegan, Gluten free, Sunday Funday