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Rutabaga

$3.95

1-1.25 lbs

Montecucco (OR)

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Rutabaga is actually a direct cross between cabbage and turnips, and it shares turnips' slightly bitter flavor. Raw rutabaga tastes milder than turnips though, almost like a carrot without sweetness. It's crisp, juicy, and just a tiny bit piquant. In cooked dishes, though, that's where rutabagas shine.

The rutabaga has a more mellow, golden appearance than turnips or potatoes, and when cooked it turns sweet yet savory — like the richest golden potato you can imagine. It’s less starchy, but still very satisfying.

Another plus to the rutabaga: It’s actually quite easy to peel! The outer peel is usually waxed to preserve freshness all winter long, and it peels away easily with a sharp vegetable peeler. The flesh itself is very hard, but I like to slice it away in thin slices, starting from the outside.

Rutabagas will keep for months in a cool storage place. They store well in plastic bags in a refrigerator or cold cellar.Before peeling, wash rutabagas using cool or slightly warm water and a vegetable brush.

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