How to Peel a Rutabega

Rutabagas are large, round vegetables which resemble a turnip and have sweet, yellow flesh. Rutabagas can be roasted, mashed or used in soups and stews in the same manner a potato would be used. The skin of the rutabaga is tough and hard to peel, and it is often sealed in a wax coating for preservation. Peeling a rutabaga can be challenging, however taking a few simple steps can make the process easier.

Things You'll Need

• Kitchen knife
• Cutting board

Instructions

1. Place the rutabaga in the refrigerator for one hour prior to peeling to harden the wax coating. Remove the wax with your fingers, or the flat edge of your knife, and peel away as much of the hardened wax as possible. Wash the rutabaga under warm water once the wax has been removed.

2. Lay the rutabaga lengthwise on a cutting board. Slice off each end of the rutabaga using a large, sharp kitchen knife.

3. Stand the rutabaga up on one end on the cutting board. Cut down from top to bottom on one side of the rutabaga, removing the peeling. Repeat for the additional three sides of the rutabaga, essentially forming a rutabaga block with four peeled sides.

4. Lay the rutabaga lengthwise and slide into slices of desired thickness. Remove additional peeling from each slice with the kitchen knife, or a smaller paring knife.

Tips & Warnings

• You can also use a vegetable peeler for peeling rutabagas, though it may take longer to peel through the tough skin.

References

• Dave’s Garden: The Rutabaga: Its History, Uses, and Culture
• Aggie Horticulture: Rutabaga