December 9, 2019
Rousing Rutabaga
By Linda Dansbury

Another new root veggie will be in the pick up room this week - the little known and underappreciated rutabaga.

This sort of dumpy-looking veggie with a purple top and beige bottom, may not look very alluring, but there’s a lot more to this winter vegetable than meets the eye.

Underneath its woody-looking exterior, rutabaga’s butter-yellow flesh is sweet and earthy. Rutabagas are the result of turnips crossing with wild cabbages in the 1600s, and while they contain the genes of both veggies, they’re considered a part of the cruciferous family of vegetables (cousins include broccoli) and pack similar health benefits.

Just one cup of rutabaga contains approximately 50% of your daily value of vitamin C. They’re also rich in fiber, vitamin B6, potassium, and magnesium — and low in calories. An entire medium-sized rutabaga has only 145.

Mashed or roasted, either alone or in combination with other root veggies; rutabaga make delicious oven fries - toss in oil of your choice, salt and add herbs and spices you like and bake at about 375 for 30 min or so.

Slice thin and make into your favorite gratin recipe, or, instead of using potatoes make rutabaga Hasselback. Peel and add to your favorite soups and stews - yum!

Do you like Carrot Cake? Use rutabaga instead!

Anyway, make sure you add this little known veggie to your winter repertoire!