Rutabaga

Choose rutabagas that are heavy for their size and free of soft spots or cracks. Refrigerate in a plastic bag with some air holes for up to 3 weeks. For long-term storage, pack in moist sand and store in a cold root cellar at 32-40 degrees for 2-6 months. To prepare, rinse in cold water and peel skin. Slice or grate in salads, coleslaw, or use as garnish. Microwave, steam, boil, roast, or stir-fry. Cook and mash, add to casseroles, soups, stews, and vegetable and meat dishes.

How to Select

Choose rutabagas that are heavy for their size and free of soft spots or cracks.

How to Store

Refrigerate rutabagas in a plastic bag with some air holes for up to 3 weeks. Long-term: Pack in moist sand and store in a cold root cellar at 32-40 degrees. Can last 2-6 months.

How to Prepare

Rinse in cold water. Peel skin. Eat raw: Slice or grate in salads, coleslaw, or use as garnish. Eat cooked: Microwave, steam, boil, roast, or stir-fry. Cook and mash, add to casseroles, soups, stews, and vegetable and meat dishes.

Recipes with this vegetable