Rutabagas pair well with strong meats.

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Nutritional Information:

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.

Best Uses:

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.