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Rutabaga helps the liver remove carcinogens, as well as other toxic chemicals. It is also known to reduce the risk of cataract formation and support the structure of capillaries. 

One cup of Rutabaga contains every essential amino acid the body needs and 53 percent of the recommended daily value of vitamin C. Also, because it is such an excellent source of vitamin C, rutabaga helps in reducing wheezing in asthma patients.



The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild   cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first
eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption.

Rutabaga Pie
Vegetarian Times Issue: January 1, 2003   p.64   

Pumpkin meets its match in this custardy dessert, which is less dense than traditional pumpkin pie. The rutabaga lends a deep, complex flavor and contains nearly half the calories and about twice the vitamin C of the venerable pumpkin.

Ingredient List
Serves 10


1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup shortening
4 to 5 Tbs. ice water

1 1/4 lbs. rutabaga, peeled and cut into 1/2-inch cubes
1/2 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
3 large eggs, lightly beaten
1 cup heavy cream
To make crust, in medium bowl, mix flour and salt. Cut in shortening until mixture resembles coarse meal. Stir in just enough ice water to hold dough together; do not overmix. Roll out dough on floured surface, and fit into 9-inch ovenproof glass or other pie plate.
To make filling, in large saucepan, bring generous amount of water to boil over medium heat. Add cubed rutabaga, and cook until very tender, 30 to 45 minutes. Drain well.
Transfer to food processor, food mill or blender, and process until smooth. If using blender, moisten mixture with 1/2 cup cream to process. Measure 2 packed cups rutabaga purée, and place in large bowl.
Preheat oven to 400F.
Stir sugar, corn syrup and spices into rutabaga purée, mixing well. Fold in eggs, then stir in heavy cream until well blended. Pour mixture into pie crust.
Bake for 45 minutes, or until set. Cool before serving.