Rutabagas are high in carbohydrates, vitamins A and C, and some minerals, particularly calcium. Rutabagas also belong to a handful of cruciferous vegetables believed to be effective in cancer prevention.

How to Prepare:

Scrub rutabagas with a vegetable brush to remove soil. For maximum nutrition, do not peel.

How to Cook:

Rutabaga can be enjoyed raw, steamed, cooked, baked, or fried when creating rutabaga chips.

How to Store:

Rutabaga can be stored adequately at room temperature for up to 1 week, or refrigerated in a plastic bag or hydrator drawer for up to 1 month. For longer-term storage, rutabagas may be packed in moist sand and kept in a cool but not freezing location.

Information adapted from From Asparagus to Zucchini


Smashed Rutabagas With Ginger-Roasted Pears


  • 4 pounds rutabagas, peeled, cut into ¾ – to 1-inch cubes
  • Nonstick vegetable oil spray
  • 1 ½ Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp minced peeled fresh ginger
  • 1 ½ tsp sugar
  • 3 firm Anjou pears (about 1 ¾ pounds), peeled, cored, cut into ¾ -inch cubes
  • ⅓ cup heavy whipping cream
  • 5 Tbsp butter
  • 1 Tbsp chopped fresh thyme
  • Coarse kosher salt


Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.

Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.

Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper.

Recipe courtesy of epicurious

Creamy, Smoky Whipped Rutabaga


  • 3 ½ to 4 pounds rutabagas (two small or one large vegetable)
  • 2 Tbsp unsalted butter
  • 4 garlic cloves, peeled and roughly chopped
  • 1 ½ tsp kosher salt
  • 1 cup whole milk
  • 4 ounces cream cheese, cut into small chunks
  • 2 Tbsp smoked olive oil
  • 2 tsp smoked paprika
  • Freshly ground black pepper


Cut the rutabaga(s) in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef’s knife. Cut the peeled rutabaga into small slices about 1 inch thick. Repeat with the rest of the rutabaga.

Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.

At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle. Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.

Recipe courtesy of the kitchn

Gingery Coconut Stew With Brussels & Rutabaga


  • 1 Tbsp coconut oil (refined or virgin)
  • 1 large yellow onion, thinly sliced
  • 1 lb Brussel sprouts, quartered
  • ½ tsp red pepper flakes
  • 2 cloves garlic, minced
  • 2 heaping Tbsp fresh minced ginger
  • ¾ lb rutabaga, peeled and diced (½ inch)
  • 1 cup sliced carrots
  • 4 cups vegetable broth
  • 1 15 oz can chickpeas, rinsed and drained (1 ½ cups)
  • 1 5.5 oz can coconut milk (about ½ a cup)
  • Juice of one lime
  • Zest of ½ lime
  • Salt to taste
  • Fresh cilantro for garnish (optional)
  • Jasmine rice for serving


Preheat a 4 quart pot over medium-high heat. Saute onion in the oil with a big pinch of salt, until onions are lightly browned. Now add the brussels and try to get them lightly seared by making sure that they hit the surface of the pot. So just push the onions to the sides and let the brussels cook, giving them a stir every now and again. It doesn’t have to be perfect and not every single one needs to sear, just do your best!

Add ginger, garlic and red pepper flakes and mix in. Cook until fragrant, about a minute. Add the rutabaga, carrots and vegetable broth. Cover and bring to a boil. Once boiling, lower heat to simmer, and add the chickpeas and lime zest. Cook with the lid ajar (to let steam escape) until the rutabaga is tender (5 more minutes or so.)

Add coconut milk and lime juice, and taste for salt. Heat through, and serve with cilantro and extra red pepper flakes or Sriracha if you like.

Recipe courtesy of Post Punk Kitchen

Rosemary Lemon Garlic Rutabaga Fries


  • 4-5 rutabagas [peeled, and sliced medium]
  • 2 Tbsp olive oil
  • ½ Tbsp lemon juice
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 4 cloves of garlic [minced]
  • 4 sprigs of fresh rosemary

Chipotle Dip

  • 4 Tbsp vegannaise or mayonnaise
  • 2 Tbsp lemon juice
  • ½ tsp chipotle
  • ½ tsp chili powder
  • ¼ tsp sea salt

Sriracha Ketchup Dip

  • 2 Tbsp ketchup
  • 2 Tbsp sriracha


Wash and peel rutabagas, then cut into french fry-sized pieces, about ¼” by ¼”. Preheat oven to 425º and line a baking sheet with parchment paper. In a large bowl, toss chopped rutabaga, minced garlic, olive oil, lemon juice, rosemary, salt, and pepper. Mix together using hands until the fries are lightly coated. Bake for 35-40 minutes, removing once or twice to stir fries around on baking sheet.

To make the sauces, combine the ingredients for each in a small bowl and mix using a spoon.

Recipe courtesy of The Fitchen

Roasted Rutabaga with Brown Butter


  • 1 large rutabaga, about 1 ½ pounds
  • 4 Tbsp unsalted butter
  • Flaky salt and freshly ground black pepper
  • Juice of ½ lemon
  • 2 Tbsp finely chopped parsley


Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into ½ -inch to ¾ -inch cubes.

Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.

Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.

Recipe courtesy of the kitchn