High in vitamin C which acts as an antioxidant and supports the immune system. Rutabagas also have good amounts of potassium, magnesium, phosphorous, and manganese.


Rutabagas are a vintage veggie that goes by many other names such as Swedes, Yellow Turnips and Neeps, to name a few. The “Laurentian” variety grown in the Fraser Valley is easily identified by their bright purple tops, yellow bottoms and creamy white dense flesh. Rutabagas are sweeter than turnips, with lower water content and more pronounced flavour.


Rutabagas are often described as a mix between turnips and cabbages, but they have a much stronger flavour. One cup of cooked rutabaga contains only 66 calories.

Firm, smooth, globular rutabagas
Heavy for their size

Local BCfresh rutabagas are available June to March.

Imported product is available the remainder of year.

Raw with dip as an appetizer
Combine with potatoes, carrots and apples
Soups, stews, salads
Baked goods

Boil, blanched, steamed, braised, sautéed, roasted, stir-fried, mashed, microwaved.

RECIPE: Oven-Baked Ruta-Fries

Store at 32°F (0°C) with a relative humidity of 90-95 percent.
Store rutabagas in a cool, humid location to prevent dehydration and shrivelling.

Recipes for Rutabagas

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