N/A · 1 large
Large Rutabaga
What it is
This is a large rutabaga, a root vegetable that is a cross between a cabbage and a turnip. It has a thick, waxy skin that is typically purple on top and yellow on the bottom. The flesh inside is a firm, pale yellow. Rutabagas have a slightly sweet and earthy flavor, often described as a mild turnip with a hint of cabbage. They are a hearty and versatile vegetable, well-suited for cooler weather cooking.
How people cook with it
Rutabagas can be prepared in many ways, offering a comforting and satisfying addition to meals.
- Roasted alongside other root vegetables
- Mashed as a side dish
- Added to hearty stews and soups
- Pureed for a smooth base
To prepare a rutabaga, start by washing it thoroughly. The thick skin can be peeled with a sharp knife or a sturdy vegetable peeler. Once peeled, the rutabaga can be cut into cubes, wedges, or other desired shapes. It holds its shape well when cooked, making it suitable for roasting, boiling, or steaming. For mashing, boil until tender and then mash with butter or cream. It can also be added to slow-cooked dishes where its robust flavor can meld with other ingredients over time.
How it differs from similar foods
Compared to turnips, rutabagas are generally larger and have a sweeter, less peppery flavor. Their flesh is also denser and holds its texture better during longer cooking times. They possess a distinct earthy sweetness that sets them apart from other brassica root vegetables.
Who it is for
Home cooks looking for a hearty and flavorful root vegetable to incorporate into seasonal dishes will appreciate this rutabaga.
How to keep the rest
Store unpeeled rutabagas in a cool, dark, and dry place, such as a root cellar or a cool pantry. If you have cut rutabaga, wrap it tightly in plastic wrap or place it in an airtight container in the refrigerator for up to a week.