History
Rutabagas, a cross between a cabbage and a white turnip, are native to Sweden. This root vegetable gets its name from the Swedish word “rotabagge” meaning round root. From Sweden, rutabagas were first introduced into Scotland, and from there to the rest of Britain and North America. Rutabagas were virtually unknown in the United States until the 19th century.
Facts
Rutabagas, sometimes called “yellow turnips”, are available all year round with a peak in the fall and winter. They range from tan to violet in color and are much larger than turnips. When purchasing rutabagas choose ones that are smooth, heavy, and firm. Avoid roots with hairy rootlets that indicate age. Rutabagas should be stored in a cool, dry place with good ventilation, preferably the refrigerator. They will store for 2 weeks in the refrigerator or one week at room temperature. To prepare rutabagas, use a chef’s knife to cut of the root ends first, and then peel around the sides.
Rutabagas are a good source of Vitamin C and have two grams of fiber in a half cup serving. They are also low in calories and fat and cholesterol free. To include rutabagas in your diet put them in stews or casseroles, mash them like potatoes, or roast quartered rutabagas with other root vegetables like parsnips, carrots, and sweet potatoes.
Nutritional information (per 1/2 cup serving): 25 calories, 0 g fat, 6 g carbohydrate, 2 g fiber, 1 g protein, 0 g cholesterol, 15 mg sodium