Rutabaga (Swede)
Vegetable
Age Suggestion
6 months
Iron-Rich
No
Common Allergen
No
When can babies have rutabaga?
Rutabaga may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.
Centuries ago, wild cabbage crossed with turnip in the northern fields of Asia and Europe, creating the cruciferous vegetable known as rutabaga—a loanword meaning “baggy root” in an old Swedish dialect. Trade brought rutabaga to the United Kingdom, where the vegetable was called Swedish turnip or simply “swede” as a nod to its assumed origin. Today, rutabaga is known as bryukva, gulrófa, kålrot, lanttu, and neep across the northern regions of Europe and Russia. Grocers tend to sell rutabaga that are about the size of a fist, though the root can keep growing when left to sweeten in the soil with the winter frost. Some grow so big that they are carved into lanterns at Halloween and Sauin (Samhain), the Celtic festival marking the transition from harvest-time to winter.
How do you serve rutabaga to babies?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
6 months old +:
Offer peeled rutabaga wedges that have been cooked until soft and mashable that baby can grab and munch on. Alternatively, serve mashed rutabaga, either on its own or as a binder for cooked grains, lentils, or seeds. If you’d like to serve rutabaga leaves, cook the greens from young plants (the leaves become bitter and tough as they age), then finely chop and stir into the mashed root, egg dishes, meatballs, or fritters. If you would like to offer a tough cooked leaf to baby, they can use this as a teether to help build a map of the mouth, but don’t expect anything to be chewed or swallowed.
9 months old +:
At this age, babies develop the pincer grasp (where the thumb and forefinger meet), which enables them to pick up smaller pieces of food. When you see signs of this development, try moving down in size and offering bite-sized pieces of peeled rutabaga that have been cooked until soft and mashable. Alternatively, serve raw grated rutabaga, either on its own or mixed into other foods. If you prefer, you can continue to offer cooked, mashed rutabaga. Try not to fret if you see baby trying to shovel food into their mouth: it is normal at this age and a good learning experience for the child as they understand the boundaries of their mouth.
12 months old +:
Continue serving bite-sized pieces of cooked, soft rutabaga, and once a toddler has developed the ability to bite and tear with their teeth, raw rutabaga can be cut into paper-thin slices, which you can serve on their own, dressed with a simple sauce, or mixed with other foods. You can also use cooked rutabaga (mashed or grated) in bean patties, dumplings, fritters, meatballs, and pancakes.
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Is rutabaga a choking hazard for babies?
Yes. Raw or undercooked rutabaga is very firm and challenging to chew, which are qualities that pose a high risk of choking. To reduce the risk, prepare and serve rutabaga in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals.
Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.
Is rutabaga a common allergen?
No. Allergies to rutabaga are not common, though in theory, an individual can be allergic to any food. Individuals who are allergic or sensitive to other members of the cruciferous family, such as mustard greens and broccoli, could in theory be sensitive to rutabaga.
As with all new foods, introduce rutabaga by serving a small quantity and observe as baby eats. If there is no adverse reaction, gradually increase the quantity over future servings.
Is rutabaga healthy for babies?
Yes. Rutabaga is rich in fiber and water, in addition to micronutrients like calcium, folate, magnesium, potassium, and vitamins B6 and C. They also contain plant compounds called glucosinolates that may have anti-cancer properties. Together, these nutrients support baby’s developing gut microbiome, hydration, bone density, brain development, electrolyte balance, metabolic processes, iron absorption, immunity, and more.
★Tip: Once harvested, rutabagas are often coated with inedible paraffin wax to help preserve them for long-term storage. Remove the wax before cooking by scrubbing or peeling the skin.
How much food should I serve to baby?
When first getting started, offer a small amount and trust that baby knows how to show interest in wanting more by grunting, pointing, or reaching out. Keep in mind that most babies between 6 and 9 months of age do not consume much solid food at first. For babies between 10 and 12 months of age, work toward what a balanced adult meal would look like, just with smaller portions than what you might have. Follow the child’s lead: when baby indicates “more”, offer more food. When baby shows signs that they are finished, stop offering food.
What are some great first foods for babies?
There are many wonderful options. Look for foods that are easy for baby to feed to themselves, that are low in choking risk, and that offer nutrients babies need, such as iron. A few of our favorite first foods include cooked broccoli, oatmeal, and mango pits.
Our Team
Written by
Dr. Rachel Ruiz
Pediatrician & pediatric gastroenterologist
Dr. Sakina Bajowala
Pediatrician & pediatric allergist/immunologist
Kim Grenawitzke
Pediatric occupational therapist, feeding & swallowing specialist, international board-certified lactation consultant
Venus Kalami
Pediatric registered dietitian & nutritionist
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