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Turnip and Rutabaga

Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.

Pick it!

  • Heavy for their size, no soft spots or cracks.
  • Small and medium sized turnips are sweeter.
  • Refrigerate for up to 3 weeks in a plastic bag.
  • Before using, peel the waxy outer covering from the sliced rutabaga with a paring knife.

Try it!

  • Turnip greens can be removed and used like kale or mustard green.
  • Cut roots into wedges and peel.
  • Boil, steam, sauté, or roast; pre-cook before adding to soups and stews to avoid o overpowering the dish.
  • Can also be cooked and mashed with butter and a bit of honey or brown sugar.

Like it! Roasted Root Vegetables


  • 4 medium root vegetables (use a variety of potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 Tablespoon olive oil
  • 3 Tablespoons Parmesan Cheese


  1. Preheat oven to 350 degrees F.
  2. Cut vegetables into large chunks.
  3. Place in a medium bowl and pour oil over top. Add seasonings or parmesan and mix well.
  4. Spread an even layer on a baking sheet.
  5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.

Yield: 4 servings

Nutrition Facts per Serving: Calories 240; Fat 12g; Cholesterol 5mg; Sodium 200mg; Carbohydrate 30g; Fiber 9g; Sugars 19g; Protein 5g

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.