Rutabagas

Brassica napus napobrassica

October - February

Cooking Tips

Peel before using. Slice into sticks and serve with vegetable crudités.
Marinate in red wine vinegar and toss in a salad.
Dice into cubes and roast with winter root vegetables and serve with pork.
Boil and mash with potatoes—1 part rutabagas, 2 parts potatoes (called bashed neeps in Scotland).

Details

As part of the cabbage family, rutabagas are susceptible to the same pests and diseases, but healthy organic soil helps deter many of these issues. They often come ripe too late for the summer markets, but you may find them tucked into a winter CSA box. Look for unwaxed roots; most rutabagas you find in the supermarket will be waxed, which is intended to extend the shelf life, but the wax can also seal in molds that will soften the skin.

Nutrition: Rutabagas are a very good source of vitamin C, potassium and manganese and a good source of dietary fiber, thiamin and vitamin B6. Copy coming soon!