Rutabagas, or “Swedes”, belong to the crucifer family.

In the seventeenth century this vegetable variety was created when a Swedish botanist cross-bred a turnip and a type of cabbage.

While rutabagas can be eaten raw, most people prefer them cooked. Roasting mellows their flavor and produces a sweet, peppery flesh that makes for a delicious side dish.

Rutabagas are an excellent source of vitamin C plus a good source of potassium. They also contain cancer-fighting glucosinolates and dithiolthiones.

Selecting and Storing Rutabagas

Look for rutabagas with tan skin and a dark purple crown, free of major scars and bruises. Rutabagas are hardy vegetable and store well. In the refrigerator, they'll keep for two weeks or more.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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