Did You Know?
Rutabagas are Swedish turnips and originated as a cross between a cabbage and a turnip.
Rutabagas are very low in saturated fat and cholesterol. They're also a good source of thiamin, folate, vitamin B6, calcium, magnesium and phosphorus, and an excellent source of Vitamin C, dietary fiber, potassium and manganese.
Shopping and Storage
Look for rutabagas with a firm, smooth skin that is free of blemishes. The coloring should be a deep red that fades to a creamy white. Avoid any that seem soft, damaged, or have a dull coloring.
Rutabagas do well in a humid atmosphere so storage in the vegetable compartment of the refrigerator is preferred, although they can be stored for a short time at room temperature.
Rutabagas can be eaten cooked or raw. They are great in salads, cooked into soups, roasted, and can also be mashed or added into mashed potatoes.