Rutabaga

Rutabagas, known as swedes in much of the world, are an excellent source of vitamin C, potassium, and manganese, and a good source of fiber, thiamin, vitamin B6, calcium, magnesium, and phosphorus.

How to Select

The root vegetable ranges from tan to rich violet in color and is larger in size than a turnip. When selecting rutabagas look for smooth, heavy, and firm roots. Smaller rutabagas that are around four inches in diameter tend to have a sweeter flavor than larger varieties. Peak season: October through March

How to Store

You can store rutabagas for up to two weeks in the refrigerator or keep them at room temperature for about one week.

How to Prepare

Wash the rutabaga thoroughly to remove any dirt. Put the rutabaga on a cutting board and, using a sharp knife, slice it in half. Cut through the central stalk, so you’ll have two halves that can be easily laid flat on the board. This can be difficult (especially for inexperienced chefs), since the rutabaga’s oval surface makes it hard to stabilize the fruit for cutting. Hold the knife properly so it will not slip. Turn each of the rutabaga on the flat side, and then cut into half-inch thick semicircles. You can discard the first and last piece, as they are covered in thicker skin. Remove the outer skin of each semicircular piece using a paring knife. Lay each piece flat and cut into cubes.