Rutabaga

• Rutabaga makes a wonderful addition to roasted root vegetable medleys, where its subtly sweet flavor complements carrots, parsnips, and potatoes. Roasting rutabaga brings out its natural sugars and creates a tender, caramelized texture.
• Mashed rutabaga offers a lower-carb alternative to mashed potatoes. Blend it with butter, cream, and seasonings for a creamy and flavorful side dish.
• Add diced rutabaga to soups and stews for added body and nutrients. Rutabaga holds its shape well during long cooking times and contributes a mild sweetness to the overall flavor.
• Rutabaga can be grated and used in slaws or salads, providing a slightly peppery and crunchy element. Combine it with shredded cabbage, carrots, and a tangy vinaigrette for a refreshing dish.
• Consider turning rutabaga into fries. Cut rutabaga into sticks, toss with olive oil and spices, and bake or air fry until golden brown and crispy for a healthier alternative to potato fries.
• Rutabaga can be creatively used in gratins and casseroles. Layer thinly sliced rutabaga with cheese, cream, and seasonings, then bake until bubbly and golden for a comforting and flavorful side dish.

• Rich in vitamin C, boosting the immune system and acting as an antioxidant.
• Good source of fiber, promoting digestive health and regularity.
• Contains potassium, which helps regulate blood pressure and supports heart health.
• Low in calories and carbohydrates, making it a healthy choice for weight management.
• Provides glucosinolates, compounds that may have anti-cancer properties.
• Offers a source of calcium, crucial for maintaining healthy bones and teeth.

Rutabagas should be stored in a cool, dark, and humid place, like the crisper drawer of your refrigerator. Whole rutabagas can last for several weeks to a few months if stored properly. Before storing, remove any leafy tops, but don't wash them. If you've cut a rutabaga, wrap the exposed portion tightly in plastic wrap or place it in an airtight container and refrigerate; it should be used within a week.