Excellent source of vitamins A and C.
What to Look For:
Choose rutabaga with smooth, thick skin that is yellow to tan in color. It should feel heavy for its size.
Easy Storage and Preparation:
Rutabagas keep in a cool, dry place for a month or longer. To cook, rinse and peel the skin with a paring knife.
Cut into cubes and boil in salted water for 10 to 15 minutes. You can mash and serve them alone, or add to mashed potatoes for a richer flavor. Serve with strongly flavored meats, such as lamb or game.
NOTE: An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.
Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.