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GOOD STUFF TO KNOW ABOUT RUTABAGA

The rutabaga holds rather close relations with the turnip. Characteristically, they are denser, sweeter, and bigger than turnips, and not as spicy. Rutabaga is an excellent source of vitamin C, potassium, dietary fiber, and vitamin A.

STORAGE TIPS

Rutabaga does fine in plastic in the fridge for a couple weeks or more.

RECIPES

Buttermilk Mashed Potato & Rutabagas
Deep Dish Fennel Rutabaga Gratin
Golden Gratin of Carrots, Rutabagas & Turnips with Sage
Maple & Porter Roasted Vegetables
Roasted Root Vegetables
Roasted Roots
Roasted Rutabaga Wedges
Roasted Vegetables w/Shallots & Apple Cider Reduction
Root Vegetable Fritters
Root Vegetable Quick Pickles
Root Vegetable Slaw
Root Veggie Gratin with Horseradish Crust
Smashed Rutabagas w/Ginger-Roasted Pears
Southeast Asian Slaw
Southwest Winter Slaw
Winter Root vegetable Au Gratin

Cooking & Eating Tips

Rutabaga can be eaten raw, but definitely peel them first. They cook up rather fast when cut up in chunks, so only boil for about five minutes before roasting or baking. Roast, boil, braise, stir-fry, and steam rutabaga–it is just that versatile. Rutabaga is a great mate with the other root veggies when roasted or prepared as a winter stew.