Rutabaga Basics: What They Are and How to Cook Them

Admittedly, the rutabaga is not generally considered a traditional holiday food like sweet potatoes or pumpkins. But it’s worth taking a second look at this humble root vegetable. Here is some information on rutabagas – what they are and how to cook them.

What Is a Rutabaga?

A cold-climate vegetable, the rutabaga may have originated as a cross between cabbage and turnip. Because it grows well in cold climates, you’ll find that the people of Norway, Scotland, Sweden, Finland, and other northerly areas know it well. It has some other names around the world, too, such as swede, cabbage root, yellow turnip, and neap.

The leaves of the rutabaga are edible as well, and can be cooked and eaten like kale or turnip greens. Usually, the root is the main part that is consumed and the part that most recipes refer to.

What Do You Do with It?

Now that you’ve identified just what a rutabaga is, you might be wondering what to do with one! Here are some recipes and ideas on how to cook and prepare rutabagas.

1. Mashed

Like turnips and potatoes, rutabagas can be mashed. Here’s how.

Ingredients:
* 4 large rutabagas
* 1/2 teaspoon salt
* 2 tablespoons butter
* Salt and pepper to taste

First, peel the rutabagas as you would a turnip, using a vegetable peeler or sharp paring knife. Then, chunk up the flesh and put it in a large saucepan. Add the salt and water to cover, then cover the saucepan. Bring to a boil and cook for about 15 minutes.

Once the rutabagas are tender, drain them and reserve the liquid. Mash them with a potato masher and add cooking liquid as needed (you can substitute milk for all or part of the cooking liquid if you prefer). Add butter while the rutabagas are still hot. Season to taste and serve as you would mashed potatoes.

2. Roasted Rutabagas and Carrots

Combine rutabagas with carrots for this healthful, vegetable-rich treat.

Ingredients:
* 3 large carrots, peeled and cut into 3-inch strips
* 2 large rutabagas, cut into 3-inch strips
* 1/2 cup water
* 1 tablespoon + 2 teaspoons olive oil
* 1 tablespoon brown sugar or evaporated cane juice
* Juice and zest of 1 lemon
* Salt and pepper to taste

Begin by preheating your oven to 400 degrees F. Then steam the strips of rutabaga and carrot in the water for 5 minutes over high heat. Drain, then pour the steamed veggies into a bowl and toss with remaining ingredients. Pour onto a parchment paper-covered cookie sheet. Bake at 400 for 15 to 20 minutes.