Say hello to Rutubaga (Dutch: koolraap)! Rutubaga is a turnip like vegetable that originates from Sweden (Northern Europe), hence it is also sometimes called ‘swede’. It is harvested in late autumn, just like apples. Because they are in season (and because rutubaga is not really a sexy vegetable), these veg & fruit are cheap this time of year. In this recipe we use both of these ingredients to make a wonderful winter vegetarian quiche.
Benefits of Rutubaga
Rutubaga (Brassica nepobrassica) vegetable, or swede, or swedish turnip, belongs to the family of cruciferous vegetables (just like broccoli, and brussel sprouts, for example). It is rich in vitamin C (41% of daily value per 100g), but to be fair – most of this vitamin C is lost by baking the vegetable above 70 C. But, rutubaga also has other benefits. One study reported that especially women, but also men, who consume rutubaga have a decreased risk of developing colon cancer compared to those individuals who do not eat Brassica vegetables. In men, regular consumption of cruciferous vegetables is associated with a decreased risk of prostate cancer.
Recipe (for 4 large portions, to be served with green salad of choice)
– frozen puff pastry (30x20cm piece aka 6 pieces of 10×10 cm), defrosted
– 200ml sour cream
– 4 eggs
– 1 rutubaga, peeled and diced in small cubes
– 2 apples (sweet-sour type, like Goudreinet), diced into same size cubes as rutubaga
– Camembert cheese, 250g
– dried sage, 4 teaspoons
– 1tbsp of butter, for lining oven dish
Heat up the oven to 180C. While you are waiting or the puff pastry to defrost, peel the rutubaga and dice it in small cubes. Peel and dice the apples to the same size cubes as rutubaga. Mix the rutubaga and apples in a big bowl, add the sage and toss until sage is evenly spread through the mix. In a small bowl, mix up sour cream and eggs until the mix is smooth. Line an oven dish with a thin layer of butter (this will prevent the pastry from sticking to the dish). Cover the oven dish with the puff pastry, and add all the rutubaga and apple mix as bottom layer of the quiche.
Cut up the Camembert cheese and place small pieces of it all over the dish. Finally, pour the egg & sour cream mixture all over the rest (not over the pastry).
Now bake in the oven for 50-60 minutes until the top of the quiche is golden brown. Serve with a green salad and enjoy! P.s. this quiche keeps in the fridge for a couple of days or can be frozen for up to two months.