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.
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M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.