Rutabagas are often thought of as yellow turnips having evolved from a cross between a wild cabbage and a turnip. The rutabaga is a root vegetable very rich in beta-carotene. Rutabagas have a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip.

Rutabagas can be baked, boiled or roasted and do well with other root vegetables like carrots and potatoes. A popular rutabaga dish is mashed rutabagas - cooking and mashing the roots as you would in preparing mashed potatoes.


Recipes (3)

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Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions View
Rutabaga Oven Fries View
Lentil Soup with Golden Beets and Rutabaga View

Nutritional Information

Calories 50
Carbohydrates 11 g
Dietary Fiber 4 g
Vitamin C 58 %