Estimates based on 1/4 cup serving

Roasted (about 8 servings per pound)

Mashed (about 5 1/2 servings per pound)

Pie (remember to use the amount of mashed added to the pie, so with 3 pies we used 2 cups; so there are only 8 servings in 3 pies)


Like most root vegetables, rutabagas will last for a few weeks.

Have veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad.  Add canned or frozen vegetables until you have enough for everyone.


Root vegetable stew:  Peel and cut into chunks any variety of root vegetables (parsnips, rutabagas, turnips, carrots, and/or potatoes).  Add to water and bullion or stock.  Add cream of chicken soup.  Cook until vegetables are soft.  We add cut-up cooked chicken and serve over rice.