FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

 You are here > Home > Food Articles

 

CULINARY SCHOOLS &
COOKING CLASSES

Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

RUTABAGA

 

A cousin to the turnip, rutabagas are a cross between a cabbage and a turnip. Virtually unknown in the United States until the 19th century, this root gets its name from the Swedish word ‘rotabagge’ meaning round root. People have avoided this root because it is a cruciferous vegetable that becomes more flavored and odorous when cooked.
 

Availability, Selection, Storage, and Preparation

rutabaga

Rutabagas are available year round with a peak in the fall and winter. These roots range from tan to violet in color and are much larger than turnips; choose smooth, heavy, and firm roots. Smaller rutabagas, 4" in diameter, tend to have sweeter flavor. This root stores for about 2 weeks in the refrigerator or at room temperature for a week. Rutabagas are usually covered in wax, so it’s best to quarter the root, then peel the skin before cooking.
 

Make Rutabagas Part of Your 5 to 9 A Day!

- Bake or roast quartered rutabagas along side your favorite beef, pork, or chicken roast.
- Blanch julienne rutabagas and serve as part of your vegetable platter.
- Steam, microwave, or braise quartered or diced rutabagas and serve as a side dish to your entrée.
- Treat rutabagas like potatoes? serve them mashed, in soups and stews, or baked with your favorite toppings.
 

Nutrition

    Serving Size ½ cupeat 5 to 9 a day
    Amounts Per Serving and % Daily Value
     Calories 25  
    Calories from Fat 0 
    Total Fat 0g 0%
    Cholesterol 0mg 0%
    Sodium 15mg 1%
    Total Carbohydrate 6g 2%
      Dietary Fiber 2g 8%
      Sugars 4g 
    Protein 1g
    Vitamin A 8%
    Vitamin C 30%
    Calcium 4%
    Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.
 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

RELATED ARTICLES

  ROOTS & TUBERS >>>   ·   America's Favorite Vegetable   ·   Beet-ing the French   ·   Beets, Root Vegetables   ·   Beets, Beetroot   ·   Carrots   ·   Carrots, What's Up Doc?   ·   Celeriac, Celery Root   ·   Jicama: A Versatile Tuber   ·   Parsnips   ·   Potatoes, Baked & Foil   ·   Potatoes, Florida Sunlite   ·   Potato Varieties & Types   ·   Potatoes, Search for the Perfect   ·   Potato Trilogy, Part 1   ·   Potato Trilogy, Part 2   ·   Potato Trilogy, Part 3   ·   Radish   ·   Root of the Matter   ·   Rutabagas   ·   Salsify, Oyster Plant   ·   Sunchoke or Jerusalem Artichoke   ·   Sweet Potato   ·   Sweetpotatoes, Mother Nature's Best   ·   Sweet Potato or Yam?   ·   Sweet Potatoes, Louisiana   ·   Sweet Potatoes And Yams   ·   Taro Root, Dasheen, Eddo, Kalo   ·   Turnips   ·   Water Chestnut   ·   Yucca Root, Manioc, Cassava  
  Home   ·   About Us & Contact Us   ·   Cooking Contests   ·   Free Magazines   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.