Food Uses of Radish

Radish tubers have a crisp texture and a strong, pungent, peppery flavor. Pungent flavor is due to the presence of glucosinolate, myrosinase, and isothiocyanate. Radishes are used in fresh salads. Chopped leaves are used in potato soups. Tubers and leaves may be sautéed to prepare a side dish. Tender seed pods are used in many Indian dishes.

Food Uses of Rutabaga

Oven roasted rutabagas are a delicious dish; rutabaga tubers are often roasted with herbs and spices. Thin slices of rutabaga tubers can be baked like French fries. Boiled rutabagas are mashed with butter or cream and used as a side dish. Rutabagas can be sliced and chopped and used in fresh salads. Mixed vegetables can prepared along with potatoes and carrots. Rutabagas are good flavor enhancers in soups; Soups can be prepared by adding ginger, carrots and other ingredients. Puree can be prepared from rutabaga tubers and this puree can be used as an ingredient in other vegetable preparations. Rutabagas can be pickled also. Fritters and pies are also prepared from rutabagas. According to USDA, rutabagas are a powerhouse of nutrients just like other Brassica vegetables. Protein, dietary fiber, minerals and vitamins are abundantly present in rutabagas.