Vegetable Profile: Rutabaga (Brassica napus napobrassica)
Also known as a Swedish turnip, the rutabaga came along as a cross between cababge and turnip. It resembles a turnip, but its golden flesh is firmer, more sweet, and isn't pungent like a turnip. It's common in Scandinavian and Scottish dishes.
Rutabagas are nourishing to the stomach and spleen, as they support healthy metabolism and nutrient assimilation by the body. Like other cabbage family plants, they support liver function and contain many antioxidents as well as antiviral, anticancer, and antibiotic qualities.
A hardy storage crop, rutabagas can be stored in a cool pantry or in the fridge for weeks to months. However, they won't last for ever! And the fresher they are, the better. We don't wax our rutabagas like the ones you find in the store, so they do lose moisture over time and will become wrinkly. Use them while theyre nice and firm for best results.
Used in soup, stirfry, braised, or steamed, rutabagas add bulk and sweetness to dishes alongside or in place of carrots or potatoes. They are popular prepared like mashed potatoes, with lots of butter!
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!