The Butter Beet – Ground Kohlrabi

Anyone who hears “turnip” likes to turn up their nose. It is frowned upon by older people as a war food, and is hardly noticed by younger people. Wrongly so. Undemanding in cultivation, fast-growing and high-yielding, this turnip has probably saved many a family from the worst: in times when Schmalhans ruled in the kitchens, the butter turnip was ever booming.

At least the variety of names is abundant for the butter beet, which evokes memories of meager fare: Wruke, Dotsche, Dorsche, Oldenburger Schmalzrübe, Unterkohlrabi, Ananas, Butterrübe or Bodenrübe are the names of the old cultivated plant, whose exact origin is as unknown as its wild forms. It is assumed that it was bred from kohlrabi and autumn turnip in the western Mediterranean area several centuries ago. It was probably already cultivated by the Gauls and Celts, but the first evidence of its cultivation comes from Babylon.

In addition to valuable minerals, the butter beet provides especially vitamins B1 and B2 and about 33 mg vitamin C / per 100 g. It is rich in corn starch and sugar, yet it is the lowest-calorie root vegetable (32 kilocalories per 100 g), due to its high water content of 84 percent. Its flavor is similar to that of sweet carrots.

It is harvested mainly in October and November. However, rutabaga cultivation has long since become a marginal part of domestic vegetable production. Probably just as much because the butter beet in the historical review e

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