Rutabaga Recipes


Availability: October-March

Storage tips: Refrigerate in a plastic bag for at least a month.

How to eat: Rutabagas are great winter storage vegetables whose flavor really gets good after a few hard frosts in the fall. Basic preparation involves chopping them, boiling them for 15-20 minutes or until soft, and mashing them with butter. They are also great roasted, in stews, or grated in salads.

How to preserve:  STORAGE: Store them in your crisper drawer in a plastic bag.  They will keep for weeks and weeks that way.  Or blanch and freeze them (2-3 minutes depending upon chunk size) if desired.

These are delicious!  They're not as cripsy as french fries but the combo of the sweetness of the rutabaga and the spices makes you wish you made a double batch!  You can also play with the spices, trying other combos like rosemary, salt and pepper, or curry-themed.  I think that anyway you do these they'd be really good!

Rutabaga, peeled and cut into ‘fries’/spears
Olive oil
2-3 tablespoons cornmeal (or flour)
Pinch (+ or -) each of cumin, oregano, cayenne, paprika, salt & pepper (to taste)

Toss rutabaga with oil, cornmeal and spices.  Lay single layer on baking sheet leaving a little room between each.  Bake at 400-425 until cooked through and browned, 30+ min, tossing occasionally for evenness.

Our daughter just loves rutabaga.  Here is one of the ways we like to cook it.  So easy and delicious and makes great leftovers. 

Rutabaga, peeled well and cut into ¾” cubes
cooking oil
salt and pepper
thyme or other dried herb (optional)
more cooking oil (if re-heating)
eggs, cooked as desired (we like scrambled)

Preheat oven to 400 degrees.  Spread rutabaga on baking sheet.  Toss well to coat with oil, salt, pepper, and herb if using.  Roast until tender, stirring a couple of times, approx 45 min-1 hr.  Remove from oven and serve hot as a side dish with sour cream and/or ketchup.  Or put in fridge for breakfasts all week to accompany eggs cooked as desired.  To reheat rutabaga, heat oil in skillet.  Add rutabaga and sauté until warmed through.  Serve hot for breakfast!

4 slices bacon, cut into 1 inch pieces
1 lb. rutabagas, ends trimmed, peeled & cut into ½” dice
1 medium onion, chopped
1 small celeriac, ends trimmed, peeled & cut into ½” dice
½ tsp salt
Ground pepper, to taste
1/8-1/4 tsp cayenne pepper
2 cloves garlic, minced

Heat a heavy bottomed frying pan over medium. Fry bacon until crisp, about 5 minutes. Transfer bacon to
plate. On medium-high heat, add rutabaga, onion, and celeriac to the bacon grease and sauté for 2 minutes stirring constantly. Reduce heat to medium, cover, and cook stirring occasionally to prevent sticking for 15-20 minutes until rutabagas are tender. Uncover pan and add salt, pepper, cayenne, and garlic. Increase heat to brown the edges of vegetables and stir around seasonings for about 2 minutes. Turn off heat and stir in bacon. Serve hot. Serves 2-4.

  • 6 TBLS butter
  • 4-5 cups chopped rutabaga
  • 1-2 cups chopped carrots
  • 1-2 cups chopped onions
  • 1 tsp dried sage
  • ¼ cup flour
  • 2 cups heavy cream
  • 6 cups chicken stock
  • Salt and pepper to taste
  • 8 oz grated cheddar cheese

Heat 2 TBLS butter in large pot on med heat. Add veggies. Sauté until softening, 10 min. Add sage and stir for 1 min. Meanwhile heat remaining 4 TBLS butter in saucepan over med heat. When hot, whisk in flour until smooth. Slowly add cream. Bring to a simmer. Add cream mixture to veggies along with chicken stock. Bring to a boil then simmer until veggies are tender. Puree and season to taste. Serve hot topping each bowl with grated cheese.

This is a great side dish with a flexible recipe.  Use whatever proportions of rutabaga and carrots that you have on hand and it will come out good. 

2 lbs rutabaga, peeled and cut into 1 inch chunks
2 lbs carrots, peeled and cut into 1 inch chunks
3-6 TBLS butter, to taste
sugar, honey or other sweetener, to taste (optional)
salt and pepper to taste

In a large pot cover rutabaga and carrots with water.  Bring to a boil, reduce heat, and simmer until the vegetables are fork tender.  Drain well.  Mash by hand or use a food processor to puree.  Add butter, sweetener, salt and pepper to taste.

Store in a tightly lidded container in the fridge for a couple days and reheat to serve.

Rutabaga Puree
1 rutabaga, peeled and cut into long slices
1 pound potatoes, cut into 1” chunks
¼ cup milk or cream
4 tbls butter
½ tsp dried thyme
Salt and pepper to taste

Bring a pot of water to a boil, add rutabaga and simmer ten minutes.  Add potatoes, cook until vegetables are tender.  Drain.  Add remaining ingredients and mash.  Serve hot.  Makes 6-8 side dish servings.

Gene thinks that this dish really brings out the sweetness of the rutabaga!  Give it a try as a delicious side dish or add ground beef at the end and make it a one-skillet-meal!

3-4 tablespoons oil or butter
2-3 cups rutabaga, peeled and chopped into 1/2 inch cubes
1 large onion or 1 cup shallots, chopped
1 tablespoon crushed sage (or more to taste)
salt and pepper to taste

Heat oil on medium heat in large skillet.  Add all ingredients and saute, stirring for about 2-3 minutes.  Then lower heat to medium-low and cover the skillet.  Cook until tender and soft but not mushy, stirring to prevent sticking, for about 45 minutes.  Taste and add more salt, pepper, and/or sage if needed.  Serve hot!

This is another great winter soup that can be made just about anytime during winter with almost all locally grown ingredients!

2-4 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon fresh ginger root, chopped
1 large carrot, peeled and chopped
1 pound rutabaga, peeled and chopped
1 large apple, peeled and chopped
2-4 cups chicken or vegetable broth
1/2 cup cream or milk
salt and pepper to taste

Over medium heat, saute onion in butter until softened, about 5-10 minutes, stirring.  Add garlic and ginger root and cook, stirring for 1 minute.  Add carrot, rutabaga, apple and chicken broth.  Bring to boil, and simmer until veggies are tender, about 20 minutes.  Puree, then add cream/milk and salt and pepper to taste.  Serve hot on a cold day.