Rutabaga Pesto Recipe
INSPIRED BY SWEDEN
Rutabaga comes from the Swedish dialect and means short root. A cross between turnip and cabbage, this root vegetable is commonly called swede because it was first raised during the late Middle Ages in this Scandinavian nation, where citizens are also referred to as swedes.
Another name for rutabaga is Swedish turnip, indicating not only the root’s origin but also that Swedish people are some of the only frequent eaters of rutabaga.
SAVE FOR LATER
Makes 2 cups
2 cups cubed rutabaga, cooked in 1 tablespoon olive oil for 15 minutes
1 medium golden delicious apple, chopped
2 tablespoons fresh rosemary
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 cup water
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, mash the rutabaga, apple, and rosemary until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
Kanelbullar, a popular bakery item in Sweden, are cinnamon buns made with a cardamom dough, orange flavoring, and crunchy sugar. They’re not usually overly sweet despite their English name.
Swedish Tuna Balls
Smörgåsbord is a Swedish culinary tradition that includes köttbullar. These Swedish meatballs are made with ground meat and herbs, but swedes also eat fish balls called fiskbullar. With a coastline about 2,000 miles long, fish and the process of preserving fish are traditions in Swedish culture.