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Home > Explore an Ingredient > Rutabaga

Rutabaga

Seasonality

Fall/Winter

Quick Tips

Cooking

Rutabagas are excellent in soups in stews but can also be delicious when braised, roasted or in a skillet hash.

Buying

Like many other root vegetables, choose rutabagas that are heavy for their size. Smaller roots have a stronger flavor and less fibrous texture. Avoid roots with deep cracks or soft spots.

Storing

Stored unwashed in a plastic bag, rutabagas will keep up to a month in a root cellar or refrigerator.

Varieties

Most commercially available rutabagas are a single variety. Home gardeners can grow American Purple Top or Laurentian rutabagas.

About

Rutabagas can sometimes be confused for turnips, but they tend to be much larger with a golden hue below the deep purple top. They are, however, are a cross between turnips and cabbage. Both the leaves and root of the rutabaga are edible, but the roots are the most commonly eaten. Rarely will you find rutabagas with green tops in the market. When preparing rutabagas, be sure to remove the skins with a knife or vegetable peeler. They have a sweeter flavor that many of the other vegetables in the Brassica family.

Rutabagas are named for the Swedish word for “root bag.” Originally grown for animal feed, these vegetables have also been carved instead of pumpkins for Halloween in Ireland and the UK.

Roasted Rutabaga Pasta

see full instructions >

 All Vegetarian Rutabaga Recipes

  • Bulgur Lentil Ragu with Parsnip-Rutabaga Mash
    Bulgur Lentil Ragu with Parsnip-Rutabaga Mash
  • Roasted Rutabaga Pasta with Cashew Sauce
    Roasted Rutabaga Pasta with Cashew Sauce
  • Root Vegetable Pot Pie
    Root Vegetable Pot Pie
  • Slow Cooker Rutabaga Gratin with Millet
    Slow Cooker Rutabaga Gratin with Millet
Rutabaga

Recent Recipes

  • Bulgur Lentil Ragu with Parsnip-Rutabaga Mash
    Bulgur Lentil Ragu with Parsnip-Rutabaga Mash
  • Slow Cooker Rutabaga Gratin with Millet
    Slow Cooker Rutabaga Gratin with Millet
  • Root Vegetable Pot Pie
    Root Vegetable Pot Pie

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