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SPRING/FALL/WINTER VEGETABLE Also known as a swede, the rutabaga is a root vegetable that has been compared to a turnip although it is sweet and not as peppery and sharp tasting, like the turnip. To prevent moisture loss, this root vegetable is usually covered in a layer of wax when you find it in the grocery store. The flesh is a creamy yellow color. Selecting: When selecting, choose roots that are firm and heavy for their size. The skin should be smooth. Avoid any that have bruising or visible cracks. When storing, place in a plastic bag in the refrigerator for up to 2-3 weeks. Wash thoroughly under cold running water. Trim off the top and the bottom. With a knife, carefully cut off the skin and a thin layer of the flesh before cooking. Boiling: cut into chunks and place in a pan with enough water to cover and cook for approximately 20-25 minutes until tender. Microwave: dice the rutabaga and place in a covered microwave safe dish with a small amount of water. Cook for approximately 10-12 minutes until tender. Serving Suggestions: Mashed Potato Dish: Cook and mash either alone or in combination with potatoes for a quick and delicious side dish. Roasted: Cut into chunks and add to other cut up root vegetables, toss in a little olive oil to coat and season as desired and roast in an oven until tender, tossing occasionally. Stews: This is a great vegetable to include in any potpie recipe or a lamb or vegetable stew. Seasonings and Foods to use with Rutabaga: chicken, cream, lemon, olive oil, onions, potatoes, thyme, vinegar Return from Rutabaga to Spring Produce Guide
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