Rutabaga & Cheddar Soup with Sage

  • 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

Rutabaga and Carrot Puree


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

Harriet’s Roasted Rutabaga Breakfast


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)

Baked Rutabaga 'Fries' with Mexican Spices


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)

Rutabaga with Sage and Onions


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

Sweet Rutabaga Soup


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

Rutabacon Hash


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

Rutabaga Puree


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.

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