An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Foodcollection / Getty ImagesRutabaga
This tasty, often overlooked root vegetable is a budget-friendly source of fiber, vitamin C, potassium, and more.
Season: Available year-round; peak season is September through March.
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How to Choose Rutabagas
Rutabagas are round, with skin that is usually purple at the top and whitish yellow on the bottom. They’re larger than turnips, with yellow rather than white flesh. Select rutabagas that are 3 to 5 inches in diameter—the smaller, the sweeter—and that feel firm, smooth, and heavy, with no cracks or soft spots. They may have a wax coating that prevents moisture loss. -
How to Store Rutabagas
Store rutabagas unwashed in the refrigerator’s vegetable compartment or in a cool, dark place. They will stay fresh for up to 2 weeks in the refrigerator or 1 week at room temperature.
How to Prepare Rutabagas
After washing, cut off the stem and root ends and peel off any wax and the skin with a knife or a sturdy vegetable peeler. -
How to Use Rutabagas
Sweeter than turnips, rutabagas can be prepared as you would other root vegetables. Boil or bake them, then mash or cream them with butter and salt, or add them to mashed potatoes. Cube and roast rutabagas with salt and oil, or add chunks to a favorite stew.
—Lori BairdReal Simple Rutabaga Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
