Food Lens · Produce
Rutabaga
Sweet and earthy with a mellow, slightly peppery finish.
Lens analyzedRutabaga is a root vegetable that's a cross between cabbage and turnip, with a purple-and-yellow skinned exterior and a sweeter, more mellow flavor than a plain turnip. Its firm flesh holds up well to roasting, mashing, or long simmering in stews. It's often waxed at the store to help it keep longer.
Where it comes from
Rutabagas developed in Scandinavia or nearby Northern Europe as a hybrid cross between cabbage and turnip, later spreading through European and North American cold-weather cooking. They became a staple root vegetable for winter storage, valued for holding up in the cellar through cold months.
Buying it
Choose rutabagas that feel heavy and firm for their size, avoiding any with soft spots or shriveled skin. The waxy coating some stores apply is meant for storage and should be peeled away before cooking.
Storing it
Refrigerate rutabaga, where it keeps for about three weeks; a cool, dark pantry can also work for shorter-term storage.
Keeps about 21 days in the fridge.
In season
Peak season is October–January, though it's available year-round.
Rutabaga is harvested in cooler months and stores well, so it is commonly available most of the year.
Recipes that use rutabaga
More produce
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