The Rutabaga – A Low Carb Alternative

What is a rutabaga?  The rutabaga is a cross between a cabbage and a turnip.  It’s a member of the cabbage family.   Rutabagas are larger than turnips and are white and purple on the exterior with a creamy, orangish flesh on the inside.  When roasted, they have a sweet flavor.

When I opened my Perfectly Imperfect Produce box this past week, lo and behold I found a rutabaga!   Not sure that I had ever cooked with one, so I decided to give it a try.   Here’s what I did with it:

I peeled and cut the rutabaga into hunks and tossed them in a roasting pan with hunks of onion and jalapeño.  I added olive oil, salt and pepper and roasted this for 30 minutes at 425F.  Voila – total yummines!  I’d say it roasts like a potato because it didn’t get soft like a sweet potato.  I was pleasantly surprised to find that it got sweeter as it roasted, but not quite as sweet as a sweet potato.  I’m so happy I received this in my Perfectly Imperfect Produce box or I may have never tried a rutabaga!  I will definitely be making it more often 🙂

Roasted rutabaga
Click on the image to find an additional Food Network recipe for roasted rutabaga.


Why bother with a rutabaga?  For starters, rutabagas are a low-carb alternative to potatoes.  They are also rich in beta carotene, potassium, manganese, thiamin, vitamin B6 and a good source of fiber.  According to Organic Facts, the rutabaga also prevents cancer, boosts your metabolism, fights premature aging, and improves digestion.  So, the better question, is why not try it?

Have a rutabaga recipe you want to share?  Comment below – we’d love to hear about it!

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