Rutabaga Preparation

Rutabagas are root vegetables that can be prepared just like potatoes.

Also known as the "Swede turnip," rutabagas are a hearty root vegetable with a somewhat woody flavor. They are similar and size and appearance to turnips, but are sweeter than turnips and contain less water. They are available on the east and west coasts of the United States virtually year-round, but have limited availability in the Midwest. When selecting rutabagas, avoid rutabagas with spots of decay or punctures.

Instructions

1. Thoroughly wash and peel rutabagas. Many rutabagas are covered in wax because the crop is often put into storage, so it's important to make sure you get rid of any residual storage wax. Follow the same preparation technique as a potato.

2. If serving raw, slice the rutabagas. Arrange the rutabaga pieces on a serving plate, and serve with a hearty dip. Since the flavor of rutabagas is a bit stronger than potatoes, they go well with creamy dips or guacamole.

3. If you are cooking your rutabagas, prepare them as you would a potato. You can boil, mash, roast or fry them. They can also be sliced and included in a medley of roasted root vegetables, such as potatoes, carrots and onions.

4. Store your rutabagas for later use. Wash, peel and cube the rutabagas, then blanch the pieces in batches, for two to three minutes each. Put the pieces in freezer containers and freeze.

Tips & Warnings

• Chop your rutabagas in large pieces and add to the same roasting pan as a chicken, turkey or beef roast. The pieces will baste in the juices of the meat and turn out quite tasty

• Rutabagas will last for about a week when stored at room temperature. If refrigerated, they will be usable for about two weeks.

References

• Fruit and Vegetable Guru: Rutabaga
• Texas A&M Aggie Horticulture: Rutabaga