Many years ago my daughter Sarah called me, almost breathless. She said, “MOM, have you ever used rutabagas or parsnips? I found a recipe for a soup that uses these and it is amazing!” I remember thinking to myself, “Are you kidding me, excited about rutabagas and parsnips?”


I had to admit, no, I’d never tried rutabagas or parsnips. Back then, I’d never held them in very high esteem—in fact, I even had an unfounded prejudice against them (food snobbism, I call it). But due to Sarah’s recommendation, I decided to open my mind and give them a serious look. And I found they were certainly worth looking at. Nutrition-wise, these vegetables have a lot to recommend them.

The rutabaga, believed to be a hybrid of the turnip and some form of cabbage, is often called Swedish turnip. They are high in vitamin C and a rich source of potassium, which makes it a superb addition to the diet for decreasing risk of heart attacks and stroke. And to continue the heart benefits, it also helps lower high blood pressure. Rutabaga stimulates milk production and also enhances digestion and stamina. It lowers the risk of cataract formation and even supports the structure of capillaries. Finally, the rutabaga is very beneficial in addressing constipation problems.


When shopping for it, you’ll know you have a ripe one if it has purple-tinged skin. If you scratch its skin slightly you should see yellow flesh beneath. Stay away from rutabagas that are bruised or blemished. And toss that rutabaga back if you notice any green shoots coming out of it, which typically means it's overripe.

And parsnip health benefits? They provide an excellent source of vitamin C, fiber, folic acid, pantothenic acid, copper, and manganese.  Parsnips also offer a LOT of niacin, thiamine, magnesium, and potassium. They are a good source of riboflavin, folic acid, and vitamins B6 and E. This is one nutrient-dense vegetable we’d be smart to learn to use and use more often!  


It is best to choose parsnips that are small to medium in size, about 5 to 10 inches in length. Avoid any that are limp or shriveled; the tips should be firm and pointy. Also, look for firm flesh without any soft spots, blemishes, cuts, or cracks.

Rutabagas and parsnips are generally available year-round. If you want to grow them, just know that they prefer cooler climates. They are root vegetables, and like most root vegetables they store well. They’ll last awhile in the pantry and even longer in the refrigerator.


Since those many years ago when Sarah first introduced me to these vegetables, I’ve done a lot of experimenting with them. I’ve discovered how versatile rutabegas and parsnips are. For instance, I’ll cook and mash them, then add them to mashed potatoes. They contribute a great flavor, extra fiber, and vitamins to a typically low-nutrient dish.

And they also do really well in salads. I slice and roast them and pair them with a diced apple and toss it all into a bed of fresh greens.

But back to Sarah’s soup. She sent me to the epicurious.com website and there it was. To this day I thank Sarah for her enthusiastic recommendation, and I offer Epicurious my hearty thanks for this hearty and delicious recipe!