Rutabaga
Brassica napobrassica
The earliest mention of the rutabaga is from the Swiss Botanist Gaspard Bauhin. He wrote about them in the 17th century, stating that they were growing wild in Sweden.
Seasonality
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Description
Rutabagas are a root vegetable in the Brassica family that most likely began as a cross between a turnip and cabbage. The tops are purple, sometimes with spots of green, while the bottoms are beige to yellow in color. Though they are similar in appearance to purple-topped turnips, the flesh of rutabagas is much sweeter.
Storage tips
If the greens are attached, remove and store them separately from the roots. Store the roots in the crisper drawer of your fridge for up to 2-3 weeks.
Culinary tips
- Rutabaga can be eaten raw or cooked: prepare it like you would other root vegetables such as turnips and beets.
- To eat rutabaga raw, thinly slice it and add it to salads.
- Rutabaga makes a nice addition to soups, stews, and veggie roasts.
- Try replacing half of the potatoes in your next batch of mashed potatoes with rutabaga.
