Rutabaga

• Looking for a healthy side dish? Try roasting rutabaga with olive oil, herbs like thyme or rosemary, and a sprinkle of sea salt. Roasting brings out its natural sweetness and creates a caramelized exterior, perfect served alongside roasted meats or as a vegetarian main course.
• Want to add depth to your winter soups and stews? Dice rutabaga and add it to your favorite recipes for a hearty and nutritious boost. It pairs particularly well with carrots, potatoes, and parsnips, and complements rich flavors like beef or lamb.
• Seeking a low-carb alternative to mashed potatoes? Mash cooked rutabaga with butter or cream and seasonings like nutmeg, salt, and pepper for a creamy and flavorful side dish. It's a great way to sneak in extra vegetables and offers a unique twist on a classic comfort food.
• Interested in making a flavorful rutabaga puree? Combine cooked rutabaga with vegetable broth and blend until smooth for a creamy and satisfying base for sauces or soups, or as an accompaniment to grilled fish or chicken.
• Looking for a way to add a unique twist to your salads? Grate raw rutabaga and add it to salads for a crunchy and slightly sweet element. It pairs well with apples, carrots, and a tangy vinaigrette.

• Rich in vitamin C, supporting immune function and skin health.
• Good source of fiber, promoting digestive health and regularity.
• Contains glucosinolates, which may have cancer-protective properties.
• Low in calories and carbohydrates, making it suitable for weight management.
• Provides potassium, which is important for maintaining healthy blood pressure.
• Source of antioxidants, fighting free radicals and reducing inflammation.

Rutabagas are best stored in a cool, dark, and humid place like a root cellar or the crisper drawer of your refrigerator. Whole, unpeeled rutabagas can last for several weeks to months when stored properly. Once cut, wrap tightly in plastic wrap and refrigerate for up to a week. Avoid storing near ethylene-producing fruits like apples and bananas, as this can cause them to spoil faster. You can also freeze rutabaga after blanching to extend its shelf life for several months; this helps preserve its texture and flavor.