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Rutabaga

The rutabaga, also known as a swede or neep, is a root vegetable hybrid resulting from the cross between a cabbage and a turnip. Originating in Europe, this hearty vegetable has a round, slightly oblong shape and a yellowish-brown outer skin. The tender, inner flesh ranges from pale yellow to pale orange in color and offers a unique, mildly sweet and peppery taste. Rutabagas are versatile in their culinary applications, and can be used similarly to other root vegetables like potatoes and turnips. Often found in soups, stews or casseroles, they can also be roasted, mashed, or simply eaten raw in salads. Rich in fiber, vitamins, and minerals, rutabagas are a nutritious option for home cooks looking to diversify their meals.
#109
IN FRESH VEGETABLES
37
CAL / 100G
$0.11
AVG / OZ
rutabaga
87%
CARBS
2%
FAT
11%
PROTEIN
Rutabaga FAQ
Often, people are unsure of what to do with a rutabaga. Their somewhat strong taste can come off as intense if not prepared properly. When cooking with rutabagas, some people go wrong by not peeling them sufficiently. Their waxy, outer skin is tough and should be removed before cooking. To get the most from this humble vegetable, it is recommended to pair it with herbs and spices that help to balance and enhance its natural flavors, such as rosemary, garlic, or caraway seeds. A little-known trick is to soak the vegetable in cold, salted water for an hour. This helps in reducing its strong flavor, making it more appetizing. While roasting is often a go-to method for root vegetables, rutabagas shine when they are mashed or added to soups and stews. Remember, when roasting or boiling, it’s best to cut them into uniform pieces to ensure even cooking. Don't shy away from combining rutabagas with other root vegetables, either. They pair well with potatoes, carrots or parsnips.
How do you peel and cut a rutabaga without getting hurt?
What does rutabaga taste like?
Can you eat rutabaga raw?
Why are my rutabagas bitter after cooking?
What can I use instead of rutabaga in a recipe?
Are there different varieties of rutabaga?
Can you grill rutabaga?
Does rutabaga make good fries?
Is rutabaga good in soup?
Are rutabagas good for you?
Expiration & Storage Tips
When does rutabaga expire?
An unopened, whole rutabaga stored in a cool, dark place can stay fresh for up to 4 weeks. However, if you purchase your rutabaga with the greens attached, you'll want to remove and discard these before storing, as they can draw out moisture and expedite spoilage. Once cut, rutabaga should be wrapped in plastic and refrigerated, where it is good for about a week. If you've cooked your rutabaga, you can keep the leftovers in an airtight container in the fridge for up to 4 days. Rutabaga can be frozen for longer preservation – just make sure you blanch it first. After blanching, you can store the rutabaga in a freezer-safe bag for up to 9 months.
How do you tell if rutabaga is bad?
Your nose is a great tool for determining if rutabaga is no longer good. If it smells an unpleasant, sour odor, it's time to toss it. Visual indicators are also reliable. Discard any rutabaga that has become excessively soft, discolored, or exhibits signs of mold. Lastly, if the texture is slimy, it's an indication the veggie has gone bad.
Tips for storing rutabaga to extend shelf life
• Store in a cool, dark, dry place if uncut. • If cut, tightly wrap in plastic and keep in the vegetable crisper of your refrigerator. • To freeze, first wash, peel, and cut the rutabaga into chunks. Blanch in boiling water for two minutes and then quickly immerse in cold water to stop the cooking process. Dry the pieces thoroughly before packing into freezer-safe containers or bags. • Avoid storing rutabaga with ethylene-producing fruits, like apples or pears, as it may cause the veggie to spoil faster.
EXPIRES WITHIN
3 - 6
WEEKS
Health Info
Macros
12g
CARBS
0g
FAT
1g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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