Rutabagas are becoming more popular in the U.S, they add a light sweetness (and fewer carbs) to our favorite comfort food dishes. Or favorite rutabaga recipes range the gambit from raw to mashed. And everything in between.
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Two years ago we published our first rutabaga recipe for roasted rutabagas. Everyone went nuts for it. I never thought of rutabagas as being a popular vegetable but more and more people have been asking for new recipes.
Rutabagas are a cross between cabbage and turnips. This is also why they are often confused with turnips. However, rutabagas are larger and sweeter in flavor. Whereas a turnip tastes more like a radish.
They range in size from a couple of inches to larger than six inches. They are purple on top towards the stem and fade to yellowish cream color at the bottom. The larger the rutabaga, the sweeter the flavor.
When eaten raw, rutabagas are similar to jicama.
Rutabagas have become popular for their similarity to potatoes while being lower in net carbs. But beyond that rutabagas are very high in Vitamin C and contain a good amount of potassium, magnesium, and calcium.
Cooking with Rutabagas
Look for rutabagas with smooth skin and without bruises or cuts. They should feel heavy for their size. Fruits in the 3 inch to 5-inch range will have the best balance of texture and sweetness.
Rutabagas can be eaten cooked or raw. I recommended always peeling your rutabagas because they are typically coated in wax to extend shelf life.
The best ways to rutabagas are:
- Raw in salads or slaws
- Roasted, along or with other root vegetables
- Baked or gratin style
- Pureed in soups
- Cubed and cooked in stews or soups
🥘 Expert Tip
Outside of a Farmer's Market, rutabagas are rarely found in the U.S. with their leaves still intact If you are lucky enough to score one you can saute up the greens which makes a nice accompaniment to mashed rutabagas. We recommend blanching before sauteing the greens.
🥗 Best Rutabaga Recipes
These are our top 10 favorite ways to cook and eat rutabaga. These recipes are full of flavor and as always, naturally gluten-free. And many are dairy-free and vegan so be sure to check them out.
Let's get started!
Most rutabaga recipes will last for 3 to 4 days when properly stored in the refrigerator. Please see the individual recipes
Raw rutabagas will keep at room temperature for 1 to 2 weeks and up to 4 weeks in the refrigerator.
If you have a root cellar, you can store your waxed rutabagas for several months.
💬Frequently Asked Questions
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