The rutabaga resembles a large purple and yellow turnip and is sometimes called a Swedish turnip. This root vegetable was probably first cultivated in Russia, Finland or Scandinavia in the Middle Ages. The rutabaga is a cross between wild cabbage and turnips. The rutabaga is sweeter, though slightly harder than a turnip. Rutabagas are usually planted in midsummer and are one of the first fall crops. A fall frost brings out a richer flavor. Rutabagas are a highly nutrient dense food. Rutabagas, which are excellent mashed, are actually more nutritious than potatoes with half the calories, half the carbohydrates, four times more dietary fiber, and much more vitamin C and E, magnesium, calcium, and B vitamins. In addition to vitamin C, rutabagas are rich in phytonutrients.
Peak Time: October to December
Average Price: $1.79 per pound
Tips for Selection and Storage: Choose smooth-skinned rutabagas that are firm and heavy for their size. Ripe rutabagas have a purple tinged skin and yellow flesh beneath. Avoid those with brown spots, cracks, or leafy sprouts. Smaller rutabagas (4 inches) tend to have a sweeter flavor than larger varieties. These root vegetables keep well in a cool storage place for months. Rutabagas should last at room temperature for about a week or several weeks if refrigerated in a plastic bag. They may be frozen by chopping into cubes and blanching for 3 minutes. Cool quickly in ice water and then drain and store in the freezer in an airtight container.
Tips for Preparation: Commercial rutabagas might be coated in a food grade wax to keep them from drying out. Be sure to peel this off and rinse before preparing your rutabagas. Garden rutabagas will also have their beautiful blue green leaves attached that can be cooked like turnip greens. Small early rutabagas are more tender, but more mature and larger roots will be sweeter and, sometimes, with a peppery taste. Rutabagas are used in recipes like potatoes and turnips. They are typical in fall roasted root recipes with sweet potatoes, turnips, carrots, parsnips, and beets. You can use rutabagas raw in salads or slaws. Rutabagas are great in soups, stews, and casseroles. They can be cooked like French fries and are spectacular roasted like most root vegetables.
Nutritional Highlights: Rutabagas are rich sources of the antioxidant vitamins C and E as well as folic acid, thiamin, vitamin B6, iron, calcium, magnesium, potassium, copper, manganese, and phosphorus. In addition to these vitamins and minerals, rutabagas are packed with phytonutrients like beta carotene, lutein, and glucosinolates that reduce inflammation and help protect the body from heart disease and certain cancers. Rutabagas have excellent sources of dietary fiber and especially insoluble fiber that is a prebiotic, feeding healthy gut bacteria, and also lowering the risk of heart disease and certain cancers.
