Rutabaga

Winter root with mildly sweet aroma

Wiki about rutabaga Nutri-Score A Vegan Yes Gluten-free Yes Lactose-free Yes Nut-free Yes

NUTRITION / 100 g

37 kcal 1.2 g Protein 8.6 g Kohlenhydrate 0.2 g Fett

Introduction

Rutabaga: an underrated root with history, flavor and versatile cooking

As a 35-year-old editor from Europe I discovered the rutabaga rather late. In my childhood it rarely appeared on the plate, often hidden in my grandmother's hearty stews. Today I experience it as a modern, regional ingredient with surprising variety: mild-sweet, subtly earthy, pleasantly juicy and usable in the kitchen from rustic to elegant. A colleague of mine swears that his marathon training was much easier thanks to rutabaga puree and roasted vegetables, while a chef friend likes to serve the root in fine, thin slices as carpaccio with a citrus vinaigrette. This range shows how adaptable the rutabaga has become in European cuisine.

What is the rutabaga?
Botanically the rutabaga (Brassica napus subsp. rapifera) belongs to the mustard family, related to cabbage, turnip and mustard. The tuber is round to oval, externally yellowish to green-violet, internally pale yellow. Its taste balances between sweetness and gentle sharpness; texture and aroma vary depending on variety, soil and storage. Especially in Northern and Central Europe the rutabaga has a long tradition — it thrives in cool regions and provides valuable nutrients in autumn and winter.

Nutritional values and health aspects
The rutabaga is low in calories, high in fiber and contains vitamin C, vitamin B6, folate and minerals such as potassium and calcium. Its secondary plant compounds — including glucosinolates — are typical for Brassicaceae and are appreciated in modern diets for their potentially positive effects. A colleague from the nutrition desk says she processes rutabaga cubes together with lentils and spinach into a warming bowl to recharge energy and micronutrients on dark winter days.

Taste and texture
Raw the rutabaga resembles a mix of kohlrabi and spring turnip — crunchy, slightly peppery and fresh. Cooked it becomes creamy and mild; in the oven it caramelizes at the edges, which gives it its

Availability & types

Availability and types of rutabaga – simply explained

The rutabaga is a root vegetable that belongs to the large plant family of Brassicaceae. It is related to cabbage, turnips and mustard. It is recognized by its round to slightly oval shape, the fairly thick skin and the firm, usually yellowish-white or whitish interior. Many people also know the rutabaga by other names, for example “wruke”, “kohlrübe” or “butterrübe”. It is robust, adaptable and has therefore been an important winter vegetable for centuries.
To help you understand when and where rutabagas are available and what types exist, here is a detailed, easy-to-understand overview.

Origin and history

The exact origin of the rutabaga is not 100 percent documented, but many experts believe it originated from a cross between turnip and cabbage in Northern Europe. It was cultivated early especially in Scandinavia, Great Britain and Germany because it tolerates cold well and provided reliable food in winter. In the 19th and 20th centuries the rutabaga was an important staple in Germany, especially in times when other foods were scarce. Today it is enjoying a kind of “comeback” as regional and seasonal cuisine becomes popular again.

Availability during the year

Rutabagas are typical autumn and winter vegetables. Although they can be grown almost year-round somewhere in the world, in Central Europe there are clear main seasons:

Harvest time: usually from September to February, depending on the region also into March.
Main season in trade: October to January. During this time they are fresh, inexpensive and widely available.
Storage: Rutabagas can be stored for several weeks in cool, dark rooms. Therefore you will often still find them at the end of winter.

<

Details & nutrition

Property	Value
Unit	g
Average weight per piece	800
Calories per 100	37
Protein per 100	1.2
Carbohydrates per 100	8.6
Sugar per 100	4.5
Fat per 100	0.2
Saturated fat per 100	0.03
Monounsaturated fat	0.02
Polyunsaturated fat	0.09
Fiber per 100	2.3
Vitamin C (mg) per 100	25
Vitamin D (IU) per 100	0
Calcium (mg) per 100	43
Iron (mg) per 100	0.7
Nutri-Score	A
CO₂ footprint	0.25 kg CO2e/kg
Origin	Europe
Gluten-free	Yes
Lactose-free	Yes
Nut-free	Yes
Vegan	Yes
Note	Brassica vegetable; may cause bloating in sensitive individuals. Keeps well and ideal for stews and purées.

Technical & scientific information

Rutabaga (Brassica napus var. napobrassica): The rutabaga, regionally also called wruke, kohlrübe or Swedish turnip, is a biennial cultivated plant in the family Brassicaceae. Botanically it is a cultivated form of Brassica napus, notable for the development of a thickened hypocotyl and root tuber. The edible tuber is globular to slightly elongated, often bicolored with a yellowish-white to cream-colored lower part and a shoulder area colored violet to green. The flesh is yellowish to cream-colored, firm and juicy. The rutabaga is an important field and vegetable crop in temperate climates, resistant to cold and known for winter storage.

Botany and morphology: In the first year the plants form a strong rosette of blue-green, waxy leaves with a pruinose cuticle (glaucous phenomenon), which can reduce transpiration. The tuber arises by secondary thickening of the hypocotyl and root. In the second year the rutabaga bolts and forms a tall, branched inflorescence with typical four-petaled cross-flowers (yellow), from which pods (siliques) with numerous round seeds mature. Pollen and fruit characteristics correspond to the Brassica type, including glucosinolates that give the vegetable its characteristic aromas.

Origin and breeding: Historically the rutabaga is described as a cross between turnip (Brassica rapa) and rapeseed/rape (Brassica napus). Its distribution is documented in Northern and Central Europe, with strong use in Scandinavia and the British Isles. Modern breeding focuses on improved drought tolerance, uniform tuber shape, reduced levels of bitter compounds (glucosinolates) and good storage stability. There are varieties with yellow or white flesh, with yellow-fleshed forms preferred in cuisine and animal feed.

Site, cultivation and crop management: Rutabagas thrive on deep, humous loam soils with good water-holding capacity and

Wiki entry for: rutabaga

Back to top

Menu & categories

Discover over 2000 recipes

Rutabaga

Introduction

Availability & types

Details & nutrition

Technical & scientific information