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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

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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