Separate the roots from the greens before storing and keep (unwashed) in different, loosely closed, plastic bags in the fridge. Wrapping them with a paper or cloth towel will help keep them dry. The greens will last just a couple of days, but rutabagas will last a couple of weeks.
Rutabagas are known as the “Swedish” root- they are a cross between a cabbage and a turnip, and is a cool (often winter) crop. It is very high in iron, vitamin C and A.
Chop and add to soups, stir frys, or mash in with potatoes; they’re excellent roasted too. Actually, in Sweden and other northern European countries, are often used instead of potatoes. Once peeled, they can be eaten raw, and are a great addition to your veggie tray and served with dip. Cut into matchsticks, dice, or shred, and add to your salad. The greens are very healthy too, though best not to eat raw; add to a stir fry or soup.
Rutabagas can be frozen if blanched, but will be suitable only for cooking.
Peel and chop into about 1” cubes, then blanch by dunking into boiling water (using a sieve) for about 2 minutes. Immediately submerge into ice cold water or run under very cold tap water. Dry completely on towels, then freeze on a rimmed baking sheet; transfer to Ziploc freezer bag and return to freezer. Best if used within about 8 months.
Liz Talley, Urban Graze
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