Rutabaga - Allergy Associates of La Crosse

Rutabagas are also known as swedes, Swedish turnip, wax turnip, or neep.

Background

Rutabaga is a member of the Brassicaceae botanical family which includes a variety of vegetables such as arugula, bok choy, broccoli, cabbage, kale, radish, and turnip.
Rutabagas are a cross between a turnip and wild cabbage and are believed to have originated in Russia or Scandinavia.

Purchase rutabagas at your local grocery store or during the fall at a farmers market.
Choose medium sized rutabagas that are firm and heavy for their size. Avoid those with blemishes or soft spots.
Rutabagas may have a waxy coating which increases their shelf life. Remove wax with a vegetable peeler or paring knife.
Prepare by washing the outside of the rutabaga prior to peeling. Cut a slice off the bottom to create a flat surface then carefully cut into slabs, slices, cubes, or as indicated by your recipe.
Store in a cool, dry place such as a root cellar for up to several weeks. If you do not have a cool, dry place, store unwashed rutabagas in an unsealed plastic bag in the refrigerator.
Prepare by roasting, baking, mashing, boiling, or steaming. Add rutabaga to a stir fry, soup or stew. Use raw in salad or coleslaw recipes.

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