Rutabaga is part of the turnip family, and a disease-fighting cruciferous vegetable.

It’s rich in Vitamin C.


Rutabaga is an under-utilized food of the vegetable world. Most people boil it, peeling the skin and cubing it. Rutabaga however, is delicious raw, cut into slices or french fry shapes, it is slightly sweet.

When I partner rutabaga with my Maple Cranapple Baked Beans, I either boil and mash, or turn them into roasted wedges. Rutabaga is also delicious in a medley, roasted with other root veggies.

It can be used in soups, stews, stirfries, or grated raw into salad. Rutabaga is also delicious as a fermented vegetable.