Rutabaga
Rutabaga is a hearty root vegetable with sweet, earthy flavor that's delicious mashed or roasted. Learn how to peel, prep, and cook this winter staple.
Storage
Store unwashed in a cool, dark place with good air circulation, or in the refrigerator crisper drawer. Remove any greens, which draw moisture from the root.
Keeps For
Farm-fresh rutabaga keeps at least a month in the fridge, or up to 6 months in a root cellar. Grocery-store rutabagas are a gamble—don't count on more than a couple of weeks.
Flavor Profile
Sweet and earthy with subtle peppery notes—like a cross between a turnip and cabbage, but milder than either. The texture is dense and starchy like a potato when cooked. Roasting caramelizes the natural sugars and deepens the flavor.
How to Prep
Peel thoroughly with a sharp vegetable peeler or paring knife—the skin is tough, and store-bought rutabagas often have a wax coating. Cut into cubes or wedges. The flesh is denser than potatoes, so cut pieces smaller for even cooking. They take longer to cook than you'd expect.
Ways to Cook
- 1 Mash with butter and cream as a lower-carb potato alternative
- 2 Roast until caramelized and golden with maple syrup and thyme
- 3 Add to soups and stews for body and sweetness
- 4 Cube and add to pot roasts and braises
- 5 Mash together with potatoes for a lighter take on mashed potatoes
- 6 Slice thin and bake into gratins
- 7 Make rutabaga fries by cutting into sticks and roasting
Pairs Well With
Good to Know
The wax coating on commercial rutabagas must be peeled away completely. They're denser than potatoes and take 30-40 minutes to become tender—test with a fork. Don't confuse with turnips, which are smaller and cook faster.
Did You Know?
Rutabaga is called swede in the UK and Australia, and neeps in Scotland, where mashed rutabaga is traditionally served alongside haggis on Burns Night. The vegetable is actually a cross between cabbage and turnip.