If you haven't added rutabagas to your vegetable line-up, don't pass on this flavorful root vegetable. Nutritionally, rutabagas provide fiber, vitamins A and C, and potassium. Rutabagas are completely fat free and low in calories, with a 3 1/2-ounce serving containing approximately 145 calories. Eat rutabagas raw or cook them using a variety of methods, including broiling, boiling, steaming, braising or stir-frying. Rutabagas are especially easy to cook in your microwave.
Look for rutabagas measuring 4 to 6 inches in diameter. Select firm, heavy rutabagas with an oval or rounded shape. Avoid rutabagas with cracks, punctures, bruises, soft spots or other signs of decay.
Scrub rutabagas with a vegetable brush under cool running water. Cut off the stem and root ends, then peel the rutabagas with a vegetable peeler or paring knife. Small rutabagas have tender skin and require no peeling.
Cut the rutabagas into 1-inch cubes. Cover the bottom of a microwave-safe baking dish with 1/4 to 1/2 inch of water.
Microwave the rutabagas on high for 6 to 9 minutes, or until the rutabagas are easily pierced with a fork. Stir the rutabagas about halfway through the cooking time.
Remove the baking dish from the microwave. Allow the rutabagas to rest for 3 to 5 minutes before serving.
Toss the hot rutabagas with olive oil or melted butter and sprinkle them with salt and pepper.
Small rutabagas are tasty eaten raw with dips or in salads.