Grocery
Fresh Rutabagas
What it is
Rutabagas are root vegetables, a cross between a cabbage and a turnip. They have a firm, waxy skin that is typically purple on top and yellow underneath. The flesh inside is a pale yellow or orange color. Rutabagas have a slightly sweet and earthy flavor, often described as a milder, sweeter version of a turnip with a hint of cabbage. They are a hearty and versatile vegetable, popular in cooler climates.
How people cook with it
These root vegetables can be prepared in many ways, adding depth and sweetness to savory dishes.
- Roasted alongside other root vegetables
- Mashed as a side dish
- Added to stews and soups
- Pureed into a flavorful base
To prepare rutabagas, begin by washing them thoroughly. You can peel the thick skin using a sharp knife or a vegetable peeler. Once peeled, cut the rutabaga into your desired shape, such as cubes, wedges, or slices. They can be boiled, steamed, roasted, or mashed. Roasting brings out their natural sweetness, while boiling or simmering is common for incorporating them into soups and stews. They also mash beautifully, either on their own or mixed with potatoes.
How it differs from similar foods
Compared to turnips, rutabagas are generally larger and have a denser texture. Their flavor is also sweeter and less pungent than most turnip varieties, with a subtle cabbage-like undertone. This makes them a more approachable root vegetable for those who find turnips too strong.
Who it is for
Home cooks looking for a flavorful and hearty root vegetable to incorporate into their meals.
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 need to store cut rutabaga, wrap it tightly in plastic wrap or place it in an airtight container in the refrigerator. It will keep for several days when refrigerated.