RUTABAGAS have a yellow, sweeter than turnips. Great winter source of Vitamin C

RUTABAGAS are great for roasting, carmelizing, steaming, soups, and casseroles, adding a nutty flavor.

Remove protective skin, cut into cubes add other root vegetables in a stew, casserole, soup, baked, boiled, braised, microwaved, steamed, stir-fry or on a roasting pan. A delicious compliment to pork, duck, ham, and savory dishes.

RUTABAGAS can be eaten raw, but best tasting after blanching.
Do not overcook, Rutabagas will disintegrate.

    Comments are closed.