Rutabagas are a root vegetable that originated as a cross between cabbage and turnips.
The rutabaga can be found worldwide, but its roots—no pun intended—are in Sweden. There, it is cooked with potatoes and carrots and then mashed with butter. Canadians often use it as filler in mincemeat and Christmas cake, while in the United States, it is often tossed into stews or casseroles.
Rutabagas are high in vitamin C and various B vitamins, as well as calcium and magnesium. A medium rutabaga has about 143 calories, 9 grams of fiber, and less than a gram of fat.
It may look tough to peel, but it’s not. The outer peel is waxy and can be removed using a vegetable peeler. To store them, make sure they are in a cool place; you can keep them in a plastic bag in the refrigerator and they will last up to three or four weeks.
Ever versatile, they are commonly put in recipes that call for root vegetables and can also double as a substitute for mashed potatoes. Check out these recipes for some of our favorite ways to prepare rutabaga!
Creamy pesto rutabaga pasta
This recipe incorporates almond milk and mashed rutabaga into a pesto sauce that is then put on top of pasta and served with grape tomatoes. Brittany at Eating Bird Food details how she prepared this meal.
Rosemary lemon garlic rutabaga fries
These aromatic and savory rutabaga fries from the Fitchen are a great way to shake up your meals, and a must-try if you’re a French fry fanatic — especially one looking for a healthier version of the classic.
Greek style oven-roasted rutabaga
This roasted rutabaga recipe from the Healthy Foodie involves cooking it in a delicious sauce that includes mustard, lime juice, and paprika. It reminds you why sometimes just cutting and roasting root vegetables is a simple—and delicious—way to enjoy them.
Marla Sarris’ recipe for mashed rutabaga is paleo friendly and loaded with deliciousness. The rutabaga’s low glycemic load makes it a great alternative to mashed potatoes, with the added bonus being that it’s very high in fiber.
Blushing rutabaga noodles
Spiralizing is all the rage these days, so why not try it with a rutabaga or two? This blogger did and created rutabaga noodles. Rachel from Simple Seasonal then sautéed them with olive oil, vegetable broth, shallots, and diced tomatoes—and a few other ingredients—to make the rutabaga into pasta-like perfection.
Gingery coconut stew with brussels and rutabaga
It’s not uncommon to swap potatoes out for rutabaga, but this recipe from Isa Chandra really packs in the flavor, with ginger, red pepper, and coconut. Serve it with brown rice or enjoy as is on a cold winter evening.
Creamy garlic mashed rutabaga
This mashed rutabaga is stacked with flavor, and all about cutting out the unnecessary fat that would come by adding traditional cream or sour cream. Ali Conklin boils chopped rutabaga and then adds Greek yogurt to give it a creamy taste.
Roasted sweet potato, butternut squash, and rutabaga medley
One of the simplest ways to enjoy rutabaga is to roast it. Full of flavor and easy to prepare, this medley works well as a side dish or perhaps served with rice as a hearty supper.
Pinch My Salt shares this recipe for rutabaga casserole that is quick to prepare and can easily stand in for mashed potatoes or mac and cheese on the dinner table. Top the soft finished product with bread crumbs to add some crunch!