Preparing Rutabaga

Quick and Healthy Rutabaga Recipes 

Rutabagas can be roasted, sautéed, baked, fried, boiled, mashed and added to soups and stews. They can also be eaten raw or grated in a salad, and enjoyed in stir-fry recipes. Read more from the USDA on growing and preparing rutabaga.

Rutabaga for the Win: Roasted Root Vegetables

Nutritional Value and Health Benefits of Rutabaga

Serving size, 1 cup, cooked

  • Calories 34
  • Protein 1.1 grams
  • Carbohydrates 7.8 grams
  • Dietary Fiber 3.1 grams
  • Vitamin D 0 mcg
  • Calcium 51.2 mg
  • Iron .3 mg
  • Potassium 273 mg

Turnip Greens

Serving size, 1 cup, cooked

  • Calories 20
  • Protein 1.1 grams
  • Carbohydrates 4.3 grams
  • Dietary Fiber 3.5 grams
  • Vitamin D 0 mcg
  • Calcium 136 mg
  • Iron .8 mg
  • Potassium 202 mg

 

Preparation & Serving

When selecting for good quality, choose rutabagas that are heavy for their size and free of soft spots or cracks. Look for smooth, firm vegetables with a nice round shape. Avoid rutabagas with punctures, deep cuts, cracks, or signs of decay.

Rutabagas will keep for months in a cool storage place. They store well in plastic bags in a refrigerator or cold cellar. Store unwashed rutabagas in a plastic bag for up to 3 weeks in the refrigerator. Store only mature vegetables of good quality. 

 

Home Preservation

Canning is not recommended for home canning.

Freezing

  • Select young, medium-sized rutabagas.
  • Cut off tops, wash and peel.
  • Cubed: Cut into cubes and water blanch 3 minutes. Cool, drain and pack, leaving 1/2-inch headspace. Seal and freeze.
  • Mashed: Cut into chunks and cook until tender in boiling water. Drain, mash, cool and pack into containers, leaving headspace. Seal and freeze.