Q: How do you use rutabaga?

There are three main ways to use rutabaga: Raw - add to crudités (veggies and dip), salads or coleslaw Roasted - roast on its own or with other roots to really bring out the sweetness of rutabaga Boiled - use boiled cubes or mashed rutabaga as a side dish

Question 1

What is a Rutabaga?

Accepted Answer

a cold weather root vegetable
a member of the cabbage family, specifically Brassica napus
a cross between a turnip and a cabbage - hence the various turnip acronyms

Rutabaga may or may not have a purple top, but it is always creamy/pale yellow.

Question 2

What does a Rutabaga Taste Like?

Accepted Answer

Raw, it is very crisp and crunchy with a little bit of sweetness and a little sharpness like mustard greens. Imagine a firm broccoli stem, just a little more intense.

When cooked, especially roasted, the sweetness becomes more pronounced. And if you peel it properly (see how to prepare) and choose middle aged rutabagas (younger rutabaga are more bitter) there shouldn't be any bitterness.

Question 3

Is Rutabaga Healthy to Eat?

Accepted Answer

You bet. It has all the benefits of any cabbage family member. When you eat rutabaga you're getting Vitamin C, Vitamin B6 (folate), Vitamin E, calcium, potassium, magnesium and fibre.

It is low in calories with less starch than a potato.

Question 4

What's the Difference Between a Turnip and Rutabaga?

Accepted Answer

rutabagas are milder in flavour
rutabagas have a rougher outside and are a creamy yellow colour inside
both can have purple tops on the outside
turnips are white, smooth and usually smaller than rutabagas
turnips have a sharper flavour, more like a radish

Question 5

When is Rutabaga in Season

Accepted Answer

Look for it anytime between October and March. You'll get the best deals mid winter.

I got a 10 lb bag for $1.48 mid January! Big score!!

Question 6

How do you Peel and Cut Rutabaga?

Accepted Answer

Rutabaga is very dense and wobbly, proceed as follows:

wash well
cut off a slice from the top and bottom
use the flat surface to stabilize the root
use a knife or vegetable peeler to peel the skin and outer layer of the root - go deeper than you would with other vegetables to remove the tough, bitter layer around the root (see photo below).
cut into slabs or slices, then cut these into strips and finely into cubes or whatever shape you'd like

Like most veggies, the peel is edible but unlike potatoes or carrots, you'll want to peel rutabaga. Producers or grocers add a wax coating to protect the root and keep moisture locked in. You'll want to remove this wax. Peeling also allows you to remove the bitter outer layer.

Remove the outer layer with the peel for more tender and less bitter rutabaga. Also remove any brown or woody spots (like the center in this photo).

Question 7

How to Select the Best Rutabaga

Accepted Answer

Pick medium sized rutabagas, about the size of a softball (3-5 inches). Small, immature roots can be bitter and giant ones can be tough and woody. In comparison to others in the bin, choose one that is firm, heavy for it's size (a sign it isn't dried out) and doesn't have any soft spots.

Question 8

How do You Store Rutabaga?

Accepted Answer

Store rutabaga in a cool, dark, dry space with any leaves or shoots removed. They should keep for several weeks to months.

If you don't have a cool space, you can also store rutabagas in the fridge. Keep in a plastic, perforated bag. Add a damp paper towel if your rutabagas start to shrivel and a dry towel if there is noticeable moisture in the bag.

Rutabaga, unlike potatoes, will not turn brown when cut, so you can take your time to prepare them. You can even peel and cut them 2-3 days in advance, just keep them in a sealed container.

Question 9

Can you Freeze Rutabaga?

Accepted Answer

Yes, you can freeze rutabaga. For best results, blanch rutabaga first.

Wash, peel and cut the root into cubes. Bring a pot of water to boil and then add rutabaga, wait for water to return to a boil and boil for 3 minutes. Drain and shock with cold water to stop them from cooking further. Cool completely then place in air tight container and freeze. You can also freeze them on a baking sheet before putting them in the container so they won't clump. Best used within 6-12 months.

Frozen rutabaga works great for roasting, soups, stews and even boiling.

Blanch for 3 minutes and cool completely before sealing and freezing.

Question 10

How do you use rutabaga?

Accepted Answer

There are three main ways to use rutabaga:

Raw - add to crudités (veggies and dip), salads or coleslaw

Roasted - roast on its own or with other roots to really bring out the sweetness of rutabaga

Boiled - use boiled cubes or mashed rutabaga as a side dish

Question 11

Do you have any cooking tips?

Accepted Answer

Rutabaga is very dense and takes longer to boil or roast than other veggies.

When boiling, just give it time, expect it to take 5-10 minutes longer than potatoes.

When roasting with other veggies, either give rutabaga a five minute head start (put it in the oven to roast before adding the other veggies), cut it smaller than the other veggies or blanch it before roasting (boil in water for 3 minutes).

Pro Tip: Blanching root veggies (including carrots, parsnips and potatoes) before roasting prevents them from shriveling, speeds roasting time and generally improves results.

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