From Sound Dietitians, a partner of the Verdant Health Commission. View the complete blog post and recipes from Sound Dietitians at www.sounddietitians.com/sd-blog/rutabaga-not-just-another-turnip.
When I was looking for vegetable purée recipes to use as sauces on pasta, I decided to try one that included rutabagas since that was an unfamiliar vegetable for me. I had previously avoided it because it seemed too close to turnips, which I was also unfamiliar with and have a reputation for being bitter and fibrous. So I gave the rutabaga a try and totally love them.
Rutabagas are root vegetables that are a cross between a turnip and a cabbage, so they are in the cruciferous vegetable category (Brassica family). Rutabagas have purple “shoulders” and a creamy “body.” Like many other root vegetables (beets, turnips), they have a skin that needs peeling (and a possible wax coating which is removed when peeled). And like most root vegetables, they are harvested in the fall. Rutabagas are also known by other names, such as “Swede,” “neep,” or “yellow turnip.” (1)
What does a rutabaga taste like?
How do you eat rutabaga?