Seasons/Availability
Rutabagas are available year-round with a peak season during the winter months.
Nutritional Value
In addition to being a good source of carbohydrates, rutabagas are rich in Vitamin C and dietary fiber. They also contain Potassium and are low in fat and sodium. Rutabagas have moderate amounts of several minerals including iron, zinc, copper, manganese, magnesium and phosphorus.
Applications
Rutabagas can be cooked in a variety of ways. The most common way is boiling or steaming them until tender before mashing them with butter or cream for a creamy side dish. Additionally they can be boiled then mashed and mixed with other vegetables like parsnips or carrots for added flavor. Rutabagas can also be roasted with herbs and spices like garlic, rosemary and thyme. They can be shredded into a slaw and served as a side or main dish. Or they can be diced and added to soups, stews or casseroles for added flavor and texture. Rutabagas are the main ingredient of a classic winter favorite – Swedish Turnip Cake (Rutabaga Kaka), which is made from grated rutabagas mixed with eggs, spices, cream and flour before being baked in a cake pan.
Storage
Rutabagas should be stored in the refrigerator in an airtight bag or container for up to two weeks. If they are kept any longer than that, the roots will start to lose their flavor and texture. They should also be kept away from other vegetables as they can absorb the odors of their neighbors.
Tips
Before cooking with rutabagas, it’s important to peel off their tough outer skin and remove any fibrous strings that may be present. Additionally, when incorporating rutabagas into soups or stews, add them near the end of the cooking process so they don’t become too soft and mushy. Lastly, although it is not necessary to do so, lightly salting rutabagas before boiling can bring out more flavor in the vegetable.
