Using three very different ingredients – whole chicken, vanilla bean and rutabaga, you can cook a delicious meal that your whole family with love.
In this episode of “Stump the Chef,” chef Matt Weaver creates a unique meal of chicken fricassee and rutabaga fries, both with a hint of vanilla. Though it doesn’t look that appealing, all three of the judges give this meal a big thumbs up.
The “Stump the Chef” show is fun to watch because it demonstrates that you can almost always make a delicious meal even with some mismatched ingredients.
Rutabaga is in the cruciferous vegetable family, but not a very common choice. Many people think it is a vegetable that evolved from a cross between a turnip and a wild cabbage. It looks very similar to a turnip, but has a yellow flesh.
Rutabagas are available all year, but are particularly good if bought in early fall. You can store rutabagas in your refrigerator for up to a month.
1 small rutabaga
- 70 calories
- 16 g carbohydrates
- 5 g fiber
- 2 g protein
- 650 mg potassium
- 40 mg sodium
Percent Recommended Daily Value
- 20 vitamin A
- 80 vitamin C
- 10 calcium
- 6 iron
Though you can make fries from rutabaga as shown in the video, there are dozens of other ways to cook rutabagas. They can be boiled, steamed, mashed, roasted or stewed. You can boil them with potatoes and mash them together for an interesting twist on mashed potatoes.
Some people love raw rutabaga. Just peel it with a vegetable peeler and enjoy as a healthy snack.