Fruit and Vegetable Guide
Description: Although rutabagas, a root vegetable, are often compared to turnips, they have a sweeter flavor and are not peppery as turnips can be. They also have a lower moisture content than turnips and so keep better.
Selection: Choose rutabagas that are firm, smooth-skinned, and feel heavy for their size; avoid any with cracks or bruises.
Storage and handling: Refrigerate in a plastic bag up to 3 weeks. Before cooking, wash in a bowl of cold water.
Preparation: Pare the skin as well as a thin outer layer of the flesh. Boil chopped rutabaga 20-25 minutes. Microwave diced rutabaga, covered, for about 12 minutes. Roast in the oven (SIS, p. 251).
Serving suggestions: Shred young, tender rutabagas for use in salads. Mash and serve cooked rutabagas like or with mashed potatoes. Add diced rutabagas to chicken pot pie or lamb stew
Nutrients: Vitamin C; potassium; fiber.
1 lb raw = 3 1⁄2 cups
© 2011 Mennonite Central Committee