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What is it?

Because they’re sometimes marketed as yellow turnips or wax turnips, rutabagas are frequently confused with turnips. Both of these root vegetables are members of the Brassica family, which includes cabbages, but the rutabaga is probably a hybrid of a cabbage and a turnip.

Rutabagas usually have yellow flesh and a purple-tinged yellow skin, and they’re bigger than turnips. Both vegetables have a slightly sweet but snappy flavor reminiscent of cabbage, but rutabagas are sweeter.

How to choose:

Choose firm rutabags that feel heavy for their size.

How to prep:

Before peeling a rutabaga, trim off the top and bottom; this gives you a flat surface on which to stand the vegetable and will eliminate wobbling. Rutabagas are often sold coated in food-grade wax, so a paring knife—rather than a vegetable peeler—is the best option for peeling.

How to store:

If the greens are still attached when you buy your rutabaga, remove them before storing the bulb in a plastic bag in the refrigerator for up to two weeks.


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