Rutabagas

How to Choose the Best

The color of rutabagas can range from a rusty-red near the stems to a light cream near the root end. Look for firm, smooth-skinned rutabagas that are blemish free and feel heavy for their size. Avoid any that are soft or spongy or have deep scars—these cause the rutabaga to dry out.

Shelf Life and Storage

Like many root vegetables, rutabagas are fairly hardy and can last for quite a while. Store them in the produce drawer of the refrigerator for up to one month.

Freezing

Roast, sauté or boil rutabagas and drain well before freezing for up to two months.

Preparation Suggestions

Rutabagas are delicious when cooked with other root vegetables. Roast them along with carrots, turnips, parsnips and beets for a delicious winter vegetable side dish. Grated raw they provide an added textural element to carrot salad or coleslaw. Rutabagas can also be pureed and used as a thickener in soups and stews. Add sliced rutabagas and a dash of nutmeg into a potato gratin for a contrasting color and flavor.