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Fruit and Vegetable Guide

Photo of Rutabagas


Autumn, Winter

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
(SIS, p. 267). As with other winter root vegetables, roasting brings out the sweetness (SIS, p. 251).

Nutrients: Vitamin C; potassium; fiber.

1 lb raw = 3 1⁄2 cups
1 lb cooked = 2 cups

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.

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