About Me: Rutabaga is a cross between a turnip and a cabbage. It might look daunting, but it has a nice sweet flavour and is great as a potato or turnip substitute. Rutabagas have yellow flesh, with a slight purple tinge near the top. Because rutabagas are larger, it’s usually best to peel the skin off because it can be a little tougher. It is best used roasted, grilled or mashed.
To store: If necessary, remove rutabaga greens and save seperately. Put dry, unwashed rutabaga bulb in a mesh bag, or paper towel, and then place inside a reused plastic bag, or container inside your fridge crisper for about a month. Rutabaga is best stored in a cold cellar, where it can last for at least 4 months.
To freeze: Cut rutabaga into cubes. Blanch 2-4 minutes, rinse under cold water, drain, let dry, and pack into an airtight container. Rutabaga will not be firm when thawed and is best used in soups, stews, or mashed.
Recipes: Coming Soon!