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.
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.