How to Select, Store and Cook Rutabaga

Have you tried rutabaga? Not sure what it is or how to use it? Rutabaga, also known as swede or yellow turnip, is a wonderfully versatile root vegetable that often gets overlooked in favour of more popular crops like carrots or potatoes. If you’ve seen it in the produce aisle and wondered what exactly it is this post is for you!

Also Read: Easy Roasted Root Vegetables, Roasted Root Vegetable & Halloumi Sheet Pan, Hamburger Soup

What is Rutabaga?

Rutabaga is a hardy, cool-season root vegetable that belongs to the Brassica family, which also includes cabbage, kale, and turnips. It is a cross between a turnip and a cabbage and has a round, bulbous shape with a yellow or purple skin and bright yellow flesh. Rutabagas grow are often harvested in late fall or early winter and store well, making them a perfect choice for comforting soups, stews and other cold weather favourites.

Rutabagas are a nutritional powerhouse! They are low in calories and high in fibre, making them great for digestion. They’re also packed with vitamin C, which helps support your immune system, and contain antioxidants that can help protect against oxidative stress. Rutabagas are a good source of potassium and magnesium, important minerals for heart and muscle health.

What Does Rutabaga Taste Like?

Rutabaga has a mild, earthy flavour with a subtle sweetness. It’s often described as a combination of turnip and cabbage. When cooked, it becomes tender and slightly creamy, making it a great addition to mashed vegetable mixes or soups. The sweetness intensifies when roasted or caramelized.

What’s the Difference Between Rutabaga and Turnip?

Rutabagas and turnips are both root vegetables, but they differ in size, flavour, and texture:

• Size & Shape: Rutabagas are larger, more round shaped and rougher, while turnips are smaller, smoother and about the size of a tennis ball.
• Appearance: Rutabagas have purple or reddish skin with yellow flesh, while turnips are white with a purple top and white flesh. Turnips are often harvested while young and tender when they tend to look more like a radish while rutabagas are grown longer and have a rougher outside appearance.
• Flavor: Rutabagas are sweeter and milder, while turnips have a sharper, more peppery or bitter taste.
• Texture: Rutabagas are denser and starchier, becoming creamy when cooked, while turnips are crisper and softer.
• Uses: Rutabagas are great for mashing, roasting, or soups; turnips are better raw in salads, slaws, or roasted.

Which tastes better? Rutabagas are sweeter and starchier, while turnips are lighter and more bitter. Generally speaking more people prefer the less bitter flavour of rutabaga to turnip. But there are some die hard turnip fans out there!

5 Ways to Use Rutabaga

1. Raw Rutabaga

While it’s not common, rutabagas can be eaten raw. Shred or julienne raw rutabaga into salads, slaws, or even as a crunchy topping for sandwiches.

2. Mashed Rutabaga

One of the most popular ways to prepare rutabaga is to mash it. Simply peel, chop, and boil until tender, then mash it with butter, cream, or a little garlic for extra flavor. You can also blend it with potatoes for a more complex mashed side dish.

3. Roasted Rutabaga

Roasting brings out the sweetness in rutabaga and creates a nice caramelized crust. Toss cubed rutabaga with oil, salt, and your favourite herbs, then roast at 400°F (200°C) for 30–40 minutes, turning halfway through, until golden and tender. Toss with other root veggies for a tasty side dish.

4. Boiled Rutabaga

Boiled rutabagas become tender with a mild, slightly sweet, and creamy flavour. Boil them just like you would potatoes. Peel, cube, cover with water and boil for 15-20 minutes.

5. Soups & Stews

One of my favourite ways to use rutabaga (other than roasting) is as an addition to soups and stews. It can replace potatoes or carrots in many recipes. Simply cube it (slightly smaller than potato cubes) and add it to your favorite broth-based soups for a hearty and filling meal. They take slightly longer to cook than potatoes – about 20 minutes.

Pro Tip: Did you know that you can eat the leaves of rutabagas? Use them just like swiss chard, beet tops or other dark leafy greens.

How to Select the Best Rutabagas

For the tastiest, most tender rutabaga choose those that are:

• no bigger than 5-6 inches wide, really big ones can be tough and woody inside
• free from soft spots, cracks or other signs of damage
• not wrinkly which indicates they are old

How to Store Rutabagas

Rutabagas have a long shelf life and can be stored in a cool, dark place for 4-6 weeks. They can also be stored in a refrigerator. Keep in a plastic bag. Rutabaga’s like a humid environment but should not be wet – check stored rutabagas to ensure they are not too wet or too dry.

Cut rutabaga can be stored in the refrigerator for about 3–5 days in an airtight container or a bowl of water. To help it stay fresh longer, make sure it’s fully submerged in water, which prevents oxidation and keeps it from drying out.

Freeze rutabagas for longer storage—simply blanch the chunks in boiling water for 2–3 minutes, cool them quickly in ice water, then freeze them in a single layer before transferring them to a sealed container