Learn how to cook rutabaga in 3 different ways! Rutabaga is delicious, cheap and very versatile. In this post, I show you how to make roasted, boiled and mashed rutabaga.

What is Rutabaga?

Rutabaga is a cross between cabbage and turnip. It is a large round-rooted vegetable with yellow flesh.

Rutabaga has been around for some centuries and is popular in Northern Europe. Depending on the region, it is also known as Swedish, Swedish turnip, yellow turnip, neep or hitch.

What does Rutabaga taste like?

The raw rutabaga is crispy and quite smooth. The cooked rutabaga tastes very similar to a turnip. The roasted rutabaga reminds me of cauliflower with a slight turnip flavor. In general, the flavor profile of rutabaga is salty-sweet with some bitter notes.

How do you serve Rutabaga?

Whether you’re looking for a low-carb replacement for potatoes or a hearty plate for Thanksgiving dinner, this fun-looking vegetable won’t disappoint.

Rutabaga can be served cooked or raw. Raw rutabaga tastes great in salads and can be eaten as a snack.

The cooked rutabaga is excellent served as a garnish with meat, fish or chicken. It is also perfect for bowls of grains and vegetables. You can also add it to soups and stews.

How to prepare rutabaga

for cooking

Despite the strange appearance, the rutabaga is quite easy to handle. Here are some tips on how to prepare rutabaga for cooking.

How do you clean the wax from a rutabaga?

If you bought rutabaga at a grocery store or farmers market, chances are you’re covered in wax. You don’t have to remove the wax before peeling the rutabaga, but if you still decide to do it, it’s pretty easy.

Here is how to remove wax from rutabaga in a

few simple steps:

place the rutabaga

in a sink with hot water;
1. let it warm up for about a minute to soften

the wax;

2. using the opaque side of a knife rub the wax;
3. Rinse thoroughly and clean the rutabaga with a paper towel.

Should I peel the rutabaga before cooking?

The skin of Rutabaga is edible, but can have a stronger flavor. Also, if you bought rutabaga at a grocery store, chances are you’re covered in wax. Larger rutabagas also have hard skin that is often bruised. For these reasons, I prefer to remove the skin before cooking the vegetable.

How is Rutagaa peeled and cut?

Rutabaga is a dense vegetable, but it is surprisingly easy to peel and cut.

If you did not remove the wax cuff before peeling the rutabaga, wash it thoroughly after peeling it under running water. If you intend to roast it, wipe it with a paper towel.

Always peel the rutabaga before cutting it into slices and do not try to cut large pieces. If you try to cut the vegetable in half, chances are your knife will get stuck. Instead, cut the thin slices starting from the outside and then cut them into the desired shapes.

What to keep in mind when cooking Rutabaga Rutabaga

is a very dense vegetable and takes a long time to cook. So, to get the rutabaga ready in a reasonable amount of time, cut it into relatively small pieces before cooking:

for

• roasted rutabaga, cut it into small cubes about 1/3 inch; for

other methods,

• such as boiling or stewing, cut it into 3/4-inch slices.

How to cook rutabaga – 3 basic methods

There are many different ways to prepare rutabaga. Here you will find three basic methods that will help you start cooking this underappreciated vegetable more often.

Method #1 – Roasted Rutabaga

This perfectly caramelized roasted rutabaga is incredibly tasty. It’s very easy to make, and you can serve it the same way you would any other roasted tuber.

Ingredients

: 1 large rutabaga (about 2

• pounds)

2

• tablespoons olive oil

1 tablespoon

• maple syrup

1/2 tablespoon garlic powder

• salt to taste

1

• tablespoon apple cider vinegar

Method:

To make

1. roasted rutabaga, cut it into small cubes, about 1/3 inch (photo 1).
2. Place the routebaga in cubes in a bowl. Add olive oil, maple syrup, garlic powder and salt. Mix to make sure the rutabaga is evenly covered with oil (photo 2).
3. Transfer the rutabaga to a baking sheet and place it in the preheated oven. Bake the rutabaga at 375F for about 45 minutes or until well cooked. Be sure to mix it once or twice during cooking (photo 3).
4. Take the rutabaga out of the oven and sprinkle with apple cider vinegar before serving (photo 4).

Method #2 – Boiled Rutabaga

This boiled rutabaga is smooth and satisfying. Add some olive oil or melted butter and season with freshly ground black pepper to make it even more delicious.

Ingredients

: 1 large rutabaga (

• about 2 pounds)

1

• bay leaf

2

• sprigs of thyme
• salt to taste
• 2 tablespoons freshly ground olive oil or
• black pepper

butter

Method:

1. To make boiled rutabaga, start by peeling and cutting it into 3/4-inch cubes (photo 1).
2. Place the rutabaga in a pot and add water. Rutabaga floats on water, so be sure to add enough to make the rutabaga boil. Add the bay leaf and thyme (photo 2).
3. Bring the water to a boil. Reduce heat, cover and cook for about 20 to 25 minutes until the rutabaga is tender. Carefully drain the water. Remove the bay leaf and thyme. (photo 3).
4. To serve, add olive oil or melted butter to rutabaga and season generously with black pepper (photo 4).

Method #3 – Rutabaga Puree

This rutabaga puree is a great low-carb substitute for mashed potatoes. Serve it as is or add a little olive oil, butter, cream or sour cream to make it richer.

Ingredients

: 1 large rutabaga (

• about 2 pounds)

1

• bay leaf

2

• sprigs of thyme
• salt to taste
• 2 tablespoons olive oil or melted butter

Method:

1. To puree rutabaga, start peeling and cutting it into 3/4-inch cubes (photo 1).
2. Place the rutabaga in a pot and add water. Rutabaga floats on water, so be sure to add enough to make the rutabaga boil. Add the bay leaf and thyme. Bring the water to a boil. Reduce heat, cover and cook for about 20 to 25 minutes until the rutabaga is tender. (photo 2).
3. Carefully drain the water. Remove the bay leaf and thyme. Crush the rutabaga with a potato crusher for a coarse texture or use an immersion blender or food processor for a smoother texture (photo 3).
4. Add the olive oil or melted butter and serve (photo 4).

Now it’s your turn!

So, what do you think about rutabaga? Have you tried it? Do you like to cook it? What is your favorite method of cooking rutabaga? Please share it with us in the comments below. And, if you found this article helpful, please give it a 5-star rating!