Preparation, uses, and tips
Rutabagas are harvested in autumn and then dipped in wax to preserve them over the winter.
Wax-coated rutabagas should always be peeled before cooking.
Scrub rutabagas just before using, and peel if the skin is thick or wax coated. They can be
steamed, boiled and mashed, sautéed, baked, or roasted, and lend themselves especially
well as an addition to soups, and to dishes that include a bit of sweetness, such as honey or
dried fruit. Boil cubed rutabagas until
tender, then toss with raisins, chopped
walnuts, and a little honey. They are especially good when mashed with an equal amount of
potatoes.
Buying and storing tips
Rutabagas can be found in the produce section of health food stores and supermarkets.
Choose heavy, firm rutabagas with smooth, unblemished skin and no sign of wrinkling or
shriveling. Store them, refrigerated, in a plastic bag for up to a week.
Varieties
The golden-fleshed variety is the most generally available. A white variety of rutabaga
exists, but it’s not often seen for sale.
Nutrition Highlights
Rutabagas, 1 cup (135g) (raw, cubes)
Calories: 50
Protein: 1.68g
Carbohydrate: 11.4g
Total Fat: 0.28g
Fiber: 3.5g
*Excellent source of: Vitamin C (35mg)
*Good source of: Potassium (472mg), and Vitamin A (812 IU)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.