How to Prepare
Trim the top of the rutabaga and use a paring knife to cut off the waxy exterior. Rutabaga is quite versatile and can be prepared many ways!
Raw: Grate, slice, julienne, or chop rutabaga to add to salads or coleslaw.
Roasted: Quarter or cube rutabaga, toss in olive oil and sprinkle with salt. Roast at 350ºF until tender, approximately 40 minutes.
Boiled or Steamed: Rutabaga can be boiled or steamed whole in about 30-45 minutes, or less if you decide to cut into smaller pieces. You can use the cooked rutabaga in a mash or eat as is with a bit of butter and salt.
Baked: Cut into cubes and add your favourite spices, onions and some oil and cover with foil. Bake until tender and serve as is!
Stir-fried: You can also slice or cut rutabaga into strips and stir fry until tender crisp. They’ll add a sweet crunch to your stir-fry!
How to Freeze
Trim and peel rutabaga. Cut into chunks and add to a pot of boiling water to blanch for about 3 minutes. Drain and plunge into an ice bath to halt the cooking process. Spread onto a baking sheet and flash freeze. Once frozen, transfer to an airtight container and use within 9 months.