Rutabaga

Seasonality: Year Round
Origin: USA

Rutabagas are very similar to turnips, but they are longer and rounder in shape with larger, fleshier leaves.

Melissa’s Rutabagas are a cross between savoy cabbage and a turnip. Rutabagas are very similar to turnips, but they are longer and rounder in shape with larger, fleshier leaves. Melissa’s Rutabagas have somewhat of a pungent flavor and are yellowish in color.

This root vegetable can be enjoyed raw or cooked. Most often the rutabaga is incorporated into stews and soups, but can be mixed with mashed potatoes and carrots. Substitute Melissa’s Rutabagas in almost any turnip recipe.

When selecting Melissa’s Rutabagas look for well-formed, heavy for the size and without blemishes. Rutabagas should be smooth, hard and free of soft spots or sprouts. Refrigerate, unwashed in a plastic bag up to 10 days.

Rutabagas should be scrubbed with a brush under running water, prior to use.