Grocery
Fresh Rutabaga
What it is
Rutabaga is a root vegetable, a cross between a cabbage and a turnip. It has a firm, dense texture and a slightly sweet, earthy flavor. The flesh is typically a vibrant yellow-orange, and the skin is usually purple and yellow. It is a hearty and versatile vegetable that can be enjoyed in many different dishes. It is often found in the produce section of grocery stores.
How people cook with it
Rutabaga can be prepared in a variety of ways, making it a flexible ingredient in the kitchen. Its unique flavor profile lends itself well to both savory and slightly sweet applications.
- Roasted root vegetable medley
- Mashed side dish
- Added to stews and soups
- Pureed for baby food
To prepare rutabaga, begin by washing it thoroughly. You will want to peel the tough outer skin using a sharp knife or a vegetable peeler. The flesh can then be cut into cubes, slices, or wedges, depending on your intended use. It roasts beautifully, becoming tender and slightly caramelized. It can also be boiled and mashed, often with butter and cream, or added to slow-cooked dishes where its flavor can meld with other ingredients. It holds its shape well when cooked.
How it differs from similar foods
Compared to a turnip, rutabaga is generally larger and has a sweeter, milder flavor. Its texture is also a bit denser and less watery. The color of the flesh is typically more yellow than that of a turnip, which is usually white.
Who it is for
Home cooks looking for a flavorful and filling root vegetable to incorporate into their meals.
How to keep the rest
Store fresh rutabaga in a cool, dark, and dry place, such as a pantry or root cellar. If you have cut rutabaga, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate. It should be used within a week or two for best quality.