About the Rutabaga

The Rutabaga is a mix of cabbage and turnip, and it is from the Cruciferous family. It remains unknown on whether it is a valid, accidental cross or intentionally bred. During the beginning of the seventeenth century, rutabagas were mainly grown as animal food. When the summers are cool, it is very suitable for rutabagas to grow, just like other members of the turnip family. Hence, they are widely harvest in Northern Europe, Northern U.S. and Canada. Rutabagas are called Swedish turnip or Swede, while they are called as Neeps by the Scots.

Compared to Turnips; Rutabagas are larger in size. Their normal size is 3-6 inches in diameter, however, they are able to grow larger than that.  Rutabagas are coated with thick wax at the processing facility, in order to extend their storage life. The wax comes off easily with the peel.  Rutabagas must be stored in the refrigerator, or in a cool, dark place, and will last 12 weeks if waxed and stored properly.

Rutabagas can be baked, boiled, steamed and mashed. You can also try adding Rutabagas into soups and stews or served raw in salads. The Rutabaga is a perfect match as a side dish for many meals due to its sweet taste. Not to forget, they are low-calorie snacks too.

There are a lot of good minerals in rutabagas such as vitamin C and potassium. Also, it does not contain any fat or cholesterol with minimum calories only. It is suitable for everyone especially for those who want to keep fit. Furthermore, rutabagas may help prevent some forms of cancer.