Varieties
The golden-fleshed variety is the most generally available. A white variety of rutabaga exists, but it’s not often seen for sale.
Preparation, uses, and tips
Rutabagas are harvested in autumn and then dipped in wax to preserve them over the winter. Wax-coated rutabagas should always be peeled before cooking.
Scrub rutabagas just before using, and peel if the skin is thick or wax coated. They can be steamed, boiled and mashed, sautéed, baked, or roasted, and lend themselves especially well as an addition to soups, and to dishes that include a bit of sweetness, such as honey or dried fruit. Boil cubed rutabagas until tender, then toss with raisins, chopped walnuts, and a little honey. They are especially good when mashed with an equal amount of potatoes.
Nutritional Highlights
Rutabagas, 1 cup (135g) (raw, cubes)
Calories: 50
Protein: 1.68g
Carbohydrate: 11.4g
Total Fat: 0.28g
Fiber: 3.5g
*Excellent source of: Vitamin C (35mg)
*Good source of: Potassium (472mg), and Vitamin A (812 IU)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
