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Rutabaga - 1 lb

$3.00

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 • Store rutabagas unwashed in the refrigerator’s vegetable compartment or in a cool, dark place. They will stay fresh for up to 2 weeks in the refrigerator or 1 week at room temperature.
 • Sweeter than turnips, rutabagas can be prepared as you would other root vegetables. Boil or bake them, then mash or cream them with butter and salt, or add them to mashed potatoes. Cube and roast rutabagas with salt and oil, or add chunks to a favorite stew.
Description
Rutabaga is actually a cross between cabbage and turnips, and it shares turnips' slightly bitter flavor. Raw rutabaga tastes milder than turnips though, almost like a carrot without sweetness. It's crisp, juicy, and just a tiny bit piquant.

In cooked dishes, though, that's where rutabagas shine. The rutabaga has a more mellow, golden appearance than turnips or potatoes, and when cooked it turns sweet yet savory — like the richest golden potato you can imagine. It's less starchy, but still very satisfying.

Another plus to the rutabaga: It's actually quite easy to peel! The outer peel is usually waxed to preserve freshness all winter long, and it peels away easily with a sharp vegetable peeler. The flesh itself is very hard, but I like to slice it away in thin slices, starting from the outside.
Lancaster Farm Fresh Co-op

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