What to Do with Rutabagas – Real Food Basics

This is a root vegetable with many names. Rutabaga is the most common name in North America, but it’s also called Swedish turnip, or even just Swede. In Swedish it’s “kålrot”, meaning “cabbage/kale root”.

Rutabaga is a cross between cabbage and turnip, and it’s thought to be originated from Sweden. The most common way of eating rutabagas in Sweden is “rotmos” (“root mash”); rutabaga mashed with butter and either stock or milk/cream. There are many different ways of preparing rutabagas:

• Roasted
• Baked
• Sautéed
• Boiled
• Mashed, by itself or together with other root vegetables
• Grated into salads or coleslaws
• Added to soups and stews

Rutabagas/Swedes, and other root vegetables like it, keep several months if stored in a cold area or cellar. This is one reason why root vegetables are considered in season during winter, even though they’re harvested in fall, because they last throughout winter when stored properly.

Rutabagas are high in fiber and antioxidants, making them a great healthy vegetable to eat regularly. Rutabagas are a part of the Brassica family of vegetables that are all known for their cancer-fighting properties. Rutabagas are also high in Vitamin C which helps support your immune system.

What to make with rutabagas: