Contributed by Angela Cleveland

Rutabagas are often mistaken for their “cruciferous” cousin, the turnip. However, rutabagas are larger, rounder (although often irregular in shape), and have a firmer, yellow flesh with a stronger, sweeter flavour. The skin is often tanned with a dark purple band at the crown. Known as “swedes” in Europe, rutabagas, like most cruciferous (such as cabbage, mustard, and turnip) vegetables, enhance in flavour as they are cooked. The sweetest rutabagas are those around 4 inches or smaller in diameter.

Rutabagas are available all year round, although they often peak in fall and winter months. They can be stored for up to two weeks in the refrigerator and one week at room temperature. Watch for mold that can grow on the surface of the vegetable.

Because rutabagas grow in colder climates, Canada and the northern states are among the top producers of this delightful root.

Rutabagas are high in fibre, potassium, beta carotene, and vitamin C. If you like the strong flavour, rutabagas can be eaten raw. If you find them to pungent, try baking or roasting them by slicing them into Ľ inch slices and placing them at 350° on a shallow baking dish with a sprinkle of water (add sliced onions for a tasty treat) until they are tender. Rutabagas can also be boiled (sliced or whole), steamed (sliced), and stir-fried. They are a nice addition to mashed potatoes and can be grated into salads and casseroles. Here are some more tasty ways to prepare the rutabaga:

See the following recipes in our recipe archive:

1) "Hearty Rutabaga, Turnip, and Carrot Soup" in the Soups & Stews category

2) "Mashed Potato, Rutabaga, And Carrot Casserole With Caramelized Onions" in the Vegetable Side Dishes category

3) "Penne with Braised Kale and Rutabaga" in the Quick Meals for Busy People category

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