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Also known as: boiled swede, boiled yellow turnip, boiled neep, cooked rutabaga, boiled brassica napobrassica, boiled russian turnip
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container, boiled rutabaga will stay fresh for 3 to 5 days in the refrigerator.
Yes, you can freeze it. It is best to mash it first or cut it into small pieces. It will maintain quality for about 10-12 months.
Turnips are the closest substitute, though they are slightly more bitter. Potatoes or parsnips also work well depending on the recipe.
Yes, rutabaga contains about half the carbohydrates of a standard white potato, making it a popular choice for lower-carb diets.
It is done when it is fork-tender, meaning a fork can easily pierce the center of the largest piece without resistance.
Yes, rutabagas usually have a thick skin often coated in wax for preservation, which must be removed with a vegetable peeler or knife.
It has a mild, sweet, and slightly earthy flavor, often described as a cross between a turnip and a cabbage with a hint of potato.
Extremely. It is low in calories but high in fiber, Vitamin C, and several essential minerals like potassium and magnesium.
Look for one that feels heavy for its size and has smooth, firm skin without soft spots or deep bruising.
boiled unsalted rutabaga is a versatile ingredient found in cuisines around the world. With 39 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
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