Rutabaga’s Rock!

If you have never tried a rutabaga you have been missing out on a delightful root vegetable. While I was at mom and dads I fixed us a rutabaga one night and took pictures of it. I ran out of time for blogging while there, but now I want to share this amazing vegetable with you. Don’t judge this guy by how it looks on the outside, it’s what’s inside that counts! I usually look for smaller rutabagas but this was the only size they had at mom’s grocery store.

Peel it and cut it into junks, the smaller the size the quicker it will cook. My prefered cooking method is to steam or boil it as you would potatoes. It takes about 25-30 minutes, you want the rutabaga to be fork tender, meaning that when you insert a fork into a cooked piece the fork releases easily. Drain the rutabagas serve as is with just a little dab of butter and salt and pepper to taste.  This entire bowl full of cooked rutabaga came from that one giant rutabaga!

You can mash rutabagas with your usual method for mashed potatoes. Sometimes I make a puree of steamed rutabagas, turnips, an ounce or two of  light cream cheese, a dab of butter, salt and pepper, process in the food processor until smooth. Another method is to combine them with other root veggies like carrots, turnips, parsnips, onions and some butternut squash and oven roast them at 400 degrees for 40 – 60 minutes drizzled with a little olive oil, seasoned with salt and pepper. They get all caramelized and sweet. Delicious! Add one to your stew or along side a roast in the oven.

This is the size I can find in my grocery store here in CA. They are yellow and purple on the outside. They look a lot different than the one I bought in NE but they all taste the same.

What do rutabagas taste like? Well, they taste a little bit like a potato only sweet with a slightly peppery undertone. It is a cruciferous vegetable often called a yellow turnip and it is high in vitamin C. I love the golden color as it looks buttery to begin with.

Nutritional Information:

Serving Size: 1 cup cooked rutabaga,  66 calories, 0.4g fat, 3.1g fiber, 1.68g protein, 11.38g carbs  WWPs 1

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  1. JourneyBeyondSurvival says:

    I’ve always wondered about rutabagas. Such an exotic yet humble sounding vegetable. Now I can purchase one with confidence. Thank you!

    1. Tami says:

      Let me know if you try a rutabaga and what you thought about it.

  2. Carol says:

    This is our favorite vegetable to have with our Christmas turkey dinner….in fact, I think it’s the only time of the year we have it. I like it much better than turnips but maybe I’ll try the two together!

    1. Tami says:

      Only once a year Carol? I buy them often all year long.

  3. Weight Watcher Wannabe says:

    We Canadians call this a turnip.. Since moving to the USA I had to learn to call it a rutabaga… I love them and my baby loves them as well…. YUMMY

  4. Carol says:

    Tami…I am the only one who likes them!

    Weight Watcher Wannabe….we have always called them turnips as well. Didn’t know the difference until I was on a low carb plan.BTW…I’m from Beautiful British Columbia!

  5. Tami says:

    WWW & Carol, I think I have several followers from Canada!

    Rutabagas do look a lot like turnips but they are more yellow where turnips are more white.

  1. Mini Meat Loaves | says:

    […] you have never tried rutabagas you should give them a chance. To learn more about rutabagas, click here to see my post about this root vegetable. They are a nice replacement for potatoes but with less […]

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