Skip to Main Content
Rutabagas are a good source of vitamins A and C.
Did you know?
Rutabagas were carved as jack-o-lanterns for Halloween before pumpkins were!
  • Rutabagas are a root vegetable and are a cross between turnips and cabbage.
  • Rutabagas have a slightly bitter flavor and taste like a less-sweet carrot. When cooked, rutabagas become sweeter and taste similar to potatoes.
  • Select smooth, heavy and firm rutabagas. Smaller rutabagas less than 4 inches in diameter tend to be sweeter.
  • 1 cup of cooked rutabaga contains:
    • 53% of your recommended daily value of vitamin C to support a healthy immune system.

Wash well before eating. Remove tops and peel using a knife or vegetable peeler. Rutabaga flesh is quite hard, so cut it using a sharp knife. This vegetable can be eaten raw or cooked.

Try rutabagas:

  • Boiled and mashed with other root vegetables like potatoes or carrots
  • Pureed into a soup
  • Roasted
  • Raw, grated into a salad or cut into sticks for dipping into sauces
  • Store in the refrigerator for up to two weeks or at room temperature for up to one week.
  • To freeze: Wash, remove tops and peel. Cut into cubes and place in boiling water. Cook for 3 minutes, drain and immediately cool in ice water. Dry and freeze for up to 1 year.
How to dice a rutabaga
How to dice a rutabaga

Share this ingredient information with friends and family

Help end hunger. Join our community.

One mission, many ways to get involved! Receive our email updates.