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Food Feature: Rutabaga

Written By Jill Weldon, Director of Food and Nutrition


Rutabaga, pronounced ROOT-a-BAY-ga, is a cross between a cabbage and a turnip. They are sweeter than turnips and not as bitter.

Fun Facts

  • Can be eaten raw or cooked
  • Is a root vegetable often mistaken for a turnip
  • Thrive best in colder climates, making them popular in Minnesota

Book Suggestion

  • Eat Rutabagas by Jerold W Apps

Roasted Rutabaga in Brown Butter


  • 1 large rutabaga, about 1 ½ pounds
  • 4 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • Juice of ½ lemon


  1. Heat oven to 450 degrees F.
  2. Peel the rutabaga with a vegetable peeler and cut into ½ inch–¾ inch cubes (Watch How to Cut a Rutabaga!)
  3. Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
  4. Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25-40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley. [SOURCE]
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