Rutabagas are crosses between cabbages and turnips. The root vegetables feature deep purple skins and can be roasted or mashed with butter and milk, similar to potatoes. You can also slice raw rutabagas into thin sticks and toss them into fresh salads for added color and crunch. Before freezing the rutabagas, you'll need to prepare them by blanching in boiling water. You can store blanched rutabagas for several months in your freezer and use them to prepare your favorite dishes.
Things You'll Need
- Paper towels
- Vegetable peeler
- Large kettle or blancher
- Blanching basket
- Airtight plastic storage container or zip-top freezer bag
- Freezer tape
Rinse the rutabagas under running water, and dry with paper towels. Peel the rutabagas with a vegetable peeler.
Boil 1 gallon of water per pound of rutabagas in a large kettle or blancher. Cut the rutabagas into cubes. Place the cubes in a metal blanching basket, and boil them for 3 minutes.
Transfer the rutabaga cubes to a bowl of ice water to stop the cooking process. Drain the cubes in a colander.
Place the rutabaga cubes in a rigid plastic storage container or a heavy-duty plastic freezer bag with a zipper seal. Allow a 1/2-inch headspace at the top of the container, or leave 3 inches at the top of the bag. Top the container with an airtight lid, or press the air out of the freezer bag before locking the zipper seal.
Label the container or bag with a piece of freezer tape featuring the storage date. Freeze the rutabagas at or below 0 degrees for 12 to 18 months.