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Rutabagas are harvested in autumn and then dipped in wax to preserve them over the winter. Wax-coated rutabagas should always be peeled before cooking.
Scrub rutabagas just before using, and peel if the skin is thick or wax coated. They can be steamed, boiled and mashed, sautéed, baked, or roasted, and lend themselves especially well as an addition to soups, and to dishes that include a bit of sweetness, such as honey or dried fruit. Boil cubed rutabagas until tender, then toss with raisins, chopped walnuts, and a little honey. They are especially good when mashed with an equal amount of potatoes.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.