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Rutabaga-web

What is a Rutabaga?

Rutabagas are often confused with turnips, and while they’re from the same genus, they’re typically larger and have a yellow flesh. They’re also known as yellow turnips, swedes, or Swedish turnips. You can recognize them because they are often coated with a food grade wax to help them last longer in storage.

Rutabagas are hard and dense with a sweet, mellow flavour that pairs very well with other root vegetables. It’s also a versatile vegetable and can be enjoyed both raw and cooked in a multitude of ways.

How to Select

Pick a rutabaga that’s heavy for its size and relatively free of blemishes. Due to the wax coating, it’s hard to pick one that’s brightly hued, but the brighter colour may indicate its freshness. Avoid any soft spots or cracks in the skin.

How to Store

Store rutabaga loosely in a plastic bag in the fridge for up to three weeks. They also can last on the counter for about a week, but it’s better to store them in the fridge.

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.

Tips

  • Use rutabaga anywhere a recipe calls for carrots or turnip
  • Add rutabaga to mashed potatoes for an added sweetness and texture
  • Roasting rutabaga will bring out the natural sweetness. Adding 1 tsp of brown sugar will further sweeten and caramelize them.
  • Always peel your rutabaga since they’re coated in wax for preservation
  • Use a paring knife to peel the rutabaga, a regular vegetable peeler won’t be able to handle the thick waxy exterior.

Goes well with

Dairy: milk, butter, cream, cream cheese, and Parmesan cheese

Produce: apple, pear, carrots, parsnip, onion, potatoes, and sweet potatoes

Spices: rosemary, garlic, paprika, nutmeg, cinnamon, olive oil, molasses, black pepper, mustard, and brown sugar

Savoury: egg, beef, poultry, pork, and lamb

Serving Ideas

Mash boiled or roasted rutabaga with a knob of butter and a dash of salt and pepper as a great side dish for the holidays.

You could also serve it raw and sliced thin as a crudité or in a salad.

Boil and puree rutabaga to use in gnocchi, like in our featured recipe by Sam from It Doesn’t Taste Like Chicken!

Nutrition

According to the Canadian Nutrient File, 100g of cooked rutabaga contains 30% of the recommended daily intake of vitamin C, 9% of potassium, 9% of magnesium, 8% of manganese, 7% of fibre, 7% of folate, 6% of vitamin B6, 6% of thiamine, 4% of calcium, 4% of iron, 4% of zinc, and 4% of niacin. That’s a lot of great nutrients!

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