What’s fresh in January? Rutabaga

Elevate your veggie game in 2024 with this underrated root

Story By Bailey Gilliam

Fun fact: Rutabagas ripen best in cool autumn weather, and their flavor is enhanced after the first frost.

Rutabagas, also known as Swedes, are the unsung heroes of root vegetables, often overshadowed by the likes of potatoes and carrots. Many people have never had the pleasure of trying one, and some may not have even heard of them. Despite their somewhat unassuming appearance, with a purple top and beige bottom, rutabagas have a lot more to offer than meets the eye. Beneath their rustic exterior lies a buttery-yellow flesh that’s sweet and earthy, making them a delightful addition to your culinary repertoire. They are not only delicious but also versatile, healthy and deserving of our attention. The origin story of rutabagas, once believed to be the result of promiscuous turnips crossing with wild cabbages in the 1600s, has been challenged by recent scientific research, pointing to a different path of evolution for this round taproot. What we do know for certain is that they were first utilized in Swedish cuisine, hence their alternate name “Swede,” derived from “Swedish turnip,” and have since spread across the globe. Rutabagas are readily available, and not only their roots but also their greens are edible. As a root vegetable, they make a fantastic substitute for carrots, potatoes or turnips, with lower sugar content, higher fiber and less starch, making them a superior choice for mashed “potatoes.”

Health benefits

Rutabagas are a nutritional powerhouse, boasting high fiber content and an array of health benefits. A single rutabaga provides more than 100 percent of your daily vitamin C requirement, crucial for a robust immune system and a healthy nervous system. Moreover, they are low in calories, containing half the calories of a potato. Swapping potatoes for rutabagas can aid in weight management and reduce the risk of diabetes and cardiovascular issues. These root vegetables are rich in potassium, promoting proper nervous system and muscle function, maintaining blood pressure, guarding against strokes and preventing kidney stones. Rutabagas also pack a punch with antioxidants that combat oxidative damage to cells, warding off chronic health problems and fortifying the immune system and organs against free radicals.

Growing rutabagas with ease

If you’re keen to grow your own rutabagas, it’s a straightforward process. Plant rutabaga seeds in the fall, burying them about half an inch deep in well-draining soil in a sunny spot. Ensure they receive at least one inch of water per week. Once your plants reach a height of 3-4 inches, thin them out to provide ample space for growth (you can even enjoy the greens if you leave enough for the roots). Rutabagas are ready for harvest when they reach a diameter of 3-5 inches, but keep in mind that the larger they grow, the tougher they become, so choose your harvest time accordingly.

Selecting the best 

Choosing the right rutabaga is essential for a satisfying culinary experience. Look for creamy yellow rutabagas that are firm, smooth and oval or round in shape. They should feel heavy for their size. Avoid rutabagas with punctures, deep cuts, cracks or signs of decay. Small nicks are generally acceptable. Note that most rutabagas you encounter are covered in a protective wax coating that will need to be removed with hot water. 

Keep them fresh

Rutabagas can be stored similarly to potatoes. Keep them whole and uncut in a dry, cool place for 1-2 months. A paper bag allows them to breathe without spoiling while keeping them in the dark, as light can lead to sprouting, which affects taste. Once peeled or prepared, store rutabagas in an airtight container in the refrigerator for 3-7 days, or freeze them for up to six months.

Taste and cooking tips

Raw rutabagas offer an earthy, slightly peppery flavor. When cooked, they transform into a buttery, savory and mildly sweet delight. Their texture is reminiscent of turnips, with a satisfying crunch akin to carrots. When preparing rutabaga, keep in mind its dense nature and longer cooking time. To expedite the cooking process, cut it into relatively small pieces. Here are various ways to enjoy this delectable root:

Bake: Dice rutabaga, coat with oil and seasoning, then bake on a cookie sheet at 375 degrees for 45 minutes or until tender.

Boil: Dice rutabaga and add it to water. Bring to a boil, reduce heat, cover and cook for 25 minutes until fork-tender.

Mash: Drain boiled rutabaga and mash it with oil or melted butter.

Spiralize: Run rutabaga through a spiralizer and enjoy it raw, bake it into a noodle casserole or prepare it like any noodle dish.

Au gratin: Thinly slice rutabaga, layer it in a buttered cast iron pan, pour hot cream on top, sprinkle with Gruyere, and bake at 375 degrees for 30 minutes.

Salad: Shave or grate rutabaga, toss with vinegar and oil, and let it sit for 15 minutes.

Air fry: Air fry rutabaga at 375 degrees for 15 minutes.

Deep fry: Heat oil to 325 degrees and fry rutabaga for 5-6 minutes.

4 Ingredient, 4 step recipe

Easy mashed rutabaga 

Ingredients

2-3 pounds of rutabagas, peeled and cut into chunks

2 teaspoons salt, divided

1/3 cup butter

1/2 teaspoon freshly ground black pepper

Directions

[1] Place the rutabagas in a large saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil. [2] Reduce heat, cover, and simmer for 25-30 minutes or until tender. [3] Drain and let the rutabagas dry. [4] Mash the rutabagas with butter, the remaining salt and black pepper.

Rutabaga soup 

Ingredients

2 cups roasted rutabaga (see above)

2 carrots, diced

1 onion, diced

1 clove garlic, minced

1/4 teaspoon ground nutmeg

1/2 teaspoon thyme

1/2 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1/2 teaspoon salt

4 cups vegetable stock (or water)

Directions

[1] Heat 1 tablespoon of olive or canola oil in a pot and sauté the onion until it’s soft and translucent. [2] Add the garlic and cook for 1 minute or until fragrant. [3] Add the remaining ingredients and simmer until the vegetables are soft. [4] Turn off the heat and blend until the soup is smooth, using a hand blender. Top with preferred herbs and spices.