Veggie of the Week: Rutabagas


Rutabaga is a cross between a cabbage and a turnip. The rutabaga have a texture similar to the potato and are sweet as well as nutritious. The entire vegetable can be eaten, the root and leaf are eaten raw or cooked and the bulb is used for cooking. This vegetable can be added to soups or salads, smashed with carrots, baked in pastries, or eaten with beef or pork.

Recipes with Rutabagas

Autumn Tempeh Salad
Honey-Glazed Roots with Smoked Ham, Lacinato Kale, and Pickled Mustard Seeds
Savory Root Vegetable Pancakes with Crème Fraîche
Thai Roasted Root Vegetable Curry

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