Rutabaga

Description

Rutabaga is a root vegetable with a round shape, most often with white flesh and smooth skin, sometimes with a purple hue in surface varieties. The taste is mildly spicy with sweet notes, crunchy when raw and creamy after cooking, making it a versatile addition to dishes. Nutritionally, rutabaga is low in calories, rich in fiber, vitamin C, potassium, and folic acid, as well as sulfur compounds with anti-inflammatory and antioxidant properties. In the kitchen, it is used raw in salads, pickled, roasted, stewed, as a base for soups and purees, and pairs well with meat, fish, other root vegetables, and spicier seasonings. For storage, a cool, moist place is suitable; remove the leaves before storing, keep the roots in the refrigerator in a perforated bag or in the pantry (cellar) for several weeks, avoiding prolonged freezing of raw rutabaga.