Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Vegetable Preparation Methods and Tips

Segment 35: Rutabaga

Chef Cyndie: A rutabaga is a cross between a Savoy cabbage and a turnip. Select rutabagas that are heavy for their size and free of soft spots or cracks.  Nutritionally, rutabagas are an excellent source of potassium and a good source of Vitamin C and minerals.

Rutabagas are waxed during harvesting to protect the skin.  When preparing, rinse first, then peel to remove this outer wax coating plus the skin.
To peel, use a sharp chef’s knife.  This vegetable is very hard and will be even more difficult to peel if your knife is dull.  Remove the top and the bottom of the root and place cut side down on the cutting board.  Using your knife, make cuts down the side and rotate 20 degrees after each cut.  You may need to flip the root over and remove any peel you could not see or get to on the other side.
Next, cut the root in half so that you can lay the flat side on your cutting board for easy handling.  To make rutabaga sticks, cut the root into half inch planks.  Then cut each plank into ¼ to ½ inch sticks. 

Depending on the amount of product you need, this task may be difficult and time consuming.  In some instances processing whole rutabagas may require a food processor to complete these tasks easily and quickly. See the segment titled Automated Food Processing Equipment for more information on slicing rutabagas.

So don’t just ask, beg for more fresh fruits and vegetables every day.