Rutabaga Info Sheet - Greater Chicago Food Depository

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Search for: Search Close Print Ingredient Library Rutabaga Rutabagas are a good source of vitamins A and C. Did you know? Rutabagas were carved as jack-o-lanterns for Halloween before pumpkins were! Characteristics

• Rutabagas are a root vegetable and are a cross between turnips and cabbage.
• Rutabagas have a slightly bitter flavor and taste like a less-sweet carrot. When cooked, rutabagas become sweeter and taste similar to potatoes.
• Select smooth, heavy and firm rutabagas. Smaller rutabagas less than 4 inches in diameter tend to be sweeter.
• 1 cup of cooked rutabaga contains:
  • 53% of your recommended daily value of vitamin C to support a healthy immune system.

Prepare

Wash well before eating. Remove tops and peel using a knife or vegetable peeler. Rutabaga flesh is quite hard, so cut it using a sharp knife. This vegetable can be eaten raw or cooked.

Try rutabagas:

• Boiled and mashed with other root vegetables like potatoes or carrots
• Pureed into a soup
• Roasted
• Raw, grated into a salad or cut into sticks for dipping into sauces

Store

• Store in the refrigerator for up to two weeks or at room temperature for up to one week.
• To freeze: Wash, remove tops and peel. Cut into cubes and place in boiling water. Cook for 3 minutes, drain and immediately cool in ice water. Dry and freeze for up to 1 year.

Play How to dice a rutabaga video. Play button on revealed video will need to be pressed. How to dice a rutabagaHow to dice a rutabaga

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