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Rutabaga

bunch of rutabagas on potato sack fabric

The “Laurentian” variety grown in the Fraser Valley is easily identified by their bright purple tops, yellow bottoms and creamy white dense flesh. Rutabagas are sweeter than turnips, with lower water content and more pronounced flavour.


Rutabaga

rutabaga best used for boiling, steam, raw

 

info

Rutabagas are often described as a mix between turnips and cabbages, but they have a much stronger flavour. One cup of cooked rutabaga contains only 66 calories.


Select:
Firm, smooth, globular rutabagas
Heavy for their size

Availability

Local BCfresh rutabagas are available all year round.rutabaga-availability

Nutrition

Rutabagas are high in vitamin C which acts as an antioxidant and supports the immune system. Rutabagas also have good amounts of potassium, magnesium, phosphorous, and manganese.


Nutrition Information

Per 120 g serving of raw Rutabaga
Energy 47 cal
Protein 1.4 g
Fat 0.2 g
Carbohydrates 10 g
Sodium 24 mg
Potassium 404 mg

Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Best used for

Raw with dip as an appetizer
Combine with potatoes, carrots and apples
Soups, stews, salads
Baked goods


Boil, blanched, steamed, braised, sautéed, roasted, stir-fried, mashed, microwaved.

Care/Storage

Store at 32°F (0°C) with a relative humidity of 90-95 percent.
Store rutabagas in a cool, humid location to prevent dehydration and shrivelling.

didyouknow

  • Curiosity

    In England and Ireland, the rutabaga is often called a “swede”; in Scotland it’s called a “neep”.

  • Curiosity

    The International Rutabaga Curling Championship is held on the last market day of the year at the Ithaca, New York Farmer’s Market and can draw over a hundred contestants.

 

 

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