Rutabaga (Swede)

Yes. Rutabaga is a good source of folate, B vitamins, notably B6 for cell energy, and potassium, contributing to baby’s nerve, muscle, and heart health. Like many root vegetables, it offers a good amount of fiber to support digestive health. It also contains alpha linoleic acid—a plant-based omega 3 fatty acid—to support a healthy brain and development. Rutabaga and its edible leaves contain glucosinolates, a unique group of compounds with anti-cancer properties that are also responsible for rutabaga’s touch of bitterness. The root contains vitamin C as well, which helps support baby’s immune system and aids in iron absorption from plant-based foods. Lastly, rutabaga has a touch of calcium for strong bones.

★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.

Yes. For children under the age of five, raw, hard vegetables and fruits are high on the list of choking hazards, as they are tough to chew. To minimize the risk, peel and cook rutabaga until soft. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

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.

Recommended Guide: Introducing Allergens

Yes. Rutabaga offers good amounts of fiber, particularly insoluble fibers (which help bulk up bowel movements), as well as glucosinolates and phenols. Together, these components contribute to overall digestive health and bowel regularity. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.

Rutabaga works well as a potato substitute in most recipes. As in dishes throughout Northern Europe and Russia, try pairing rutabaga with lamb, pork, or venison, as well as rich fats like butter, ghee, or olive oil. For a lighter meal, try raw, grated rutabaga in slaws with the bright flavors from apple and the rich nuttiness of hazelnut to balance the root’s slightly bitter flavor, as in the dish called kålrabi salat from Denmark and Norway. You can also serve rutabaga alongside sources of plant-based iron, like beans, dark leafy greens, lentils, nuts, quinoa, and seeds.