Michigan Fresh: Using, Storing, and Preserving Rutabagas (HNI52)
Michigan-grown rutabagas are available late September through November.
Using, Storing and Preserving Rutabagas
American Purple Top, Thomson Laurentian and Joan
- Rutabaga belongs to the Cruciferae or mustard family and the genus Brassica, classified as Brassica napobrassica.
- Developed during the Middle Ages, rutabagas are thought to be a cross between the turnip and the cabbage.
- The rutabaga is an excellent source of vitamin C and potassium, and a good source for fiber, thiamin, vitamin B6, calcium, magnesium, vitamin A and manganese.
- Similar to the turnip but sweeter, rutabagas are inexpensive and low in calories.
Tips for buying, preparing and harvesting
- Look for smooth, firm vegetables with a round shape. Avoid rutabagas with punctures, deep cuts, cracks or signs of decay. They usually are trimmed of taproots and tops before they are sold to the public.
- Use rutabagas in soups or stew, or bake, boil or steam and slice or mash as a side dish. Lightly stir-fry or eat raw in salads. Rutabaga is traditional in Michigan pasties, along with potatoes, carrots and beef.
- Harvest when they reach the size of a softball. You may harvest rutabagas as they reach edible size and throughout the season since they will keep in the ground.
Storage and food safety
- Wash hands before and after handling fresh fruits and vegetables.
- Rutabagas will keep for months in a cool storage place. They store well in plastic bags in a refrigerator or cold cellar.
- Keep rutabagas away from raw meat and meat juices to prevent cross contamination.
- Before peeling, wash rutabagas using cool or slightly warm water and a vegetable brush.
How to Preserve
Preparation: Select young, medium-sized rutabagas. Cut off tops, wash using cool water and a vegetable brush, and peel.
Canning: Rutabagas are best frozen. Canned rutabagas usually discolor and develop a strong flavor.
Freezing: Freeze by cutting into cubes and water blanch for 3 minutes. Cool, drain and pack into freezer containers or freezer bags, leaving 1/2-inch headspace. Label and place in a 0 °F freezer.
Place 1 to 3 pounds quartered and peeled rutabagas in a shallow baking dish. Cover and bake in a 350 °F oven until tender, usually 40 to 50 minutes. Mix with carrots and parsnips for a great fall bake.
- Cornell Cooperative Extension of Oneida County. (2006). Home grown facts: Growing rutabagas. Oriskany, NY: Author.
- Michigan State University Extension. (2006). Get fresh too! (CYFC065)(Rev. ed.). East Lansing, MI: Author.
- Schroepfer, M., & Lueders, J. (2005, September). Parsnips, rutabagas, turnips – Oh my! Columbia, MO: University of Missouri Extension.
- Smith, P., & Shaughnessy, D. (2003). Turnips and rutabagas (HGIC 1324) (Rev. ed.). Clemson, SC: Clemson University.
- University of the District of Columbia, Center for Nutrition, Diet and Health. (n.d.). Rutabaga, 1, 12. Washington, DC: Author.
- University of Georgia Cooperative Extension. (2006). So easy to preserve (5th ed.). Athens, GA: Author. Retrieved from http://setp.uga.edu/
Prepared by: Katherine E. Hale MSU Extension educator