There are a few words in the English language that are, well, fun to say. Repeat after me....rutabaga, rutabaga, rutabaga. I think that's a cool word for a very cool veggie. Combine a white potato, a sweet potato, and put a smidgen of turnip in there and you've got rutabaga.
Being a root veggie, rutabagas store through the fall and winter right alongside potatoes, sweet potatoes, carrots, parsnips, and onions. The nutritional claim to fame of this veggie is the amount of vitamin c that it packs in one cup cubed---that would be 32 mg or 53% of the recommended daily allowance. WOW! That's impressive. Along with the punch of vitamin c, 1 cup of rutabaga has 3% of the MDR of Vitamin E, 1% Vitamin K, 9% Thiamin, 4% Riboflavin, 6% Niacin, 9% Vitamin B6, and 6% Folate. Gee, we need to be eating more rutabaga.
A wonderfully simple and tasty way to prepare rutabaga is to wash and peel (if necessary) carrots, potatoes, rutabaga, sweet potato, onion, and garlic, then cube into 1 to 1-1/2 inch cubes and place on a baking sheet. Drizzle with olive oil, salt and pepper to taste, then roast at 350 for about 45 minutes or so. Stir them around about half way through and stick a fork in them occasionally to test for doneness. It's good to make extra because they are wonderful as leftovers.
Let's hear it for rutabaga, another veggie winner!
The nutrition data was obtained from Nutritiondata.self.com; a wonderful resource for nutritional data for the veggies we eat.