Rutabagas

How to select

Choose unblemished rutabagas that are heavy for their size.

How to prepare

Wash the rutabaga to remove any dirt.
Cut the rutabaga in half being careful not to let the knife slip.
Slice each half into 1/2 in. semi-circles, then peel the skin from each semi-circle using a paring knife.
Throw away the first and last pieces that are covered in thicker skin.
Dice into cubes if required for your recipe.

How to store

Place rutabagas in a plastic bag and refrigerate for up to three weeks.

Peak season

Fall

Ways to use

Combine rutabagas with other root vegetables, such as potatoes, and roast.
Add diced rutabaga to soups.
Cut into strips or circles for baked rutabaga fries.

Fun facts

Rutabagas are a combination of a turnip and a cabbage.
Rutabagas get their name from the Swedish word for "root bag."

Nutrition info and facts

Rutabagas provide vitamin B1 (thiamine), which helps you digest carbohydrates. Rutabagas are an excellent source of vitamin C. Rutabagas provide potassium and fiber.

1 medium rutabaga = 143 calories, 4 g protein, 33 g carbs, 9 g fiber, 166 mg calcium, 77 mg magnesium, 205 mg phosphorus, 1180 mg potassium