FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Cooking Tips Section
Cooking and Kitchen Tips & Hints
Measurements, Cooks Tips, Shopping Hints, Serving Recommendations
. Home . . Articles & Features . . Facts & Trivia . . COOKING TIPS . . Recipes . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbooks . . Food Posters . . Catalogs . . Magazines . . Flowers . . Cooking Schools . . Gourmet Tours . . Key West Info . . Festivals & Shows . . Search .

Next Tip>

Video Cam

 

 

YOU ARE HERE >>

 
 COOKING TIPS >  Cooking Tips "Q-R" >  Rutabaga >

Be sure to also check in ‘Facts/Trivia’ & ‘Articles’ for more info

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 or so in the refrigerator or at room temperature for a week or so. Rutabagas are usually covered in wax, so it’s best to quarter the root, then peel the skin before cooking.
 

 

 

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact:
james@foodreference.com
 
. Home . . Links . . Culinary Schools . . About/Contact .
. Cooking Tips "Q-R" . . Quart Equivalents . . Quince . . Quinoa . . Radish . . Raisins . . Raspberries . . Red Pepper . . Refried Beans, Canned . . Refrigerators . . Relish or Salsa . . Rhubard . . Rice . . Rice Wine . . Road Kill . . Rosemary . . Rutabaga .

3 Young Chefs
Click the
3 Young Chefs
for the BEST
Cooking Schools
Restaurant, Hotel & Travel Management Schools