Learn how to cook rutabaga in 3 different ways! Rutabaga is delicious, inexpensive, and very versatile. In this post, I am showing you how to make roasted, boiled, and mashed rutabaga.
What is Rutabaga?
Rutabaga is a cross between cabbage and turnip. It’s a large round root vegetable with yellow flesh.
Rutabaga has been around for a few centuries and is popular in Northern Europe.
Depending on the region, it is also known as swede, Swedish turnip, yellow turnip, neep, or snagger.
What Does Rutabaga Taste Like?
Raw rutabaga is crunchy and quite mild. Cooked rutabaga tastes very much like a turnip.
Roasted rutabaga reminds me of cauliflower with a light turnip flavor.
In general, the flavor profile of rutabaga is savory-sweet with some bitter notes.
How Do You Serve Rutabaga?
Whether you are looking for a low-carb replacement for potatoes or a hearty side dish for Thanksgiving dinner, this funny-looking vegetable will not disappoint.
Rutabaga can be served cooked or raw.
Raw rutabaga tastes excellent in salads and can be eaten as a snack.
Cooked rutabaga is great served as a side dish with meat, fish, or chicken. It’s also perfect for grain and vegetable bowls. You can also add it to soups and stews.
How to Prepare Rutabaga for Cooking
Despite the strange appearance, rutabaga is pretty easy to handle.
Here are a few tips on prepping rutabaga for cooking…
How Do You Clean Wax off a Rutabaga?
If you purchased rutabaga at a grocery store or a farmers market, it’s most likely covered in wax.
You don’t have to remove the wax before peeling rutabaga, but if you still decide to do it, it’s quite easy.
Here is how to remove wax off rutabaga in a few easy steps:
- place the rutabaga into a sink under running hot water;
- let it warm up for about one minute to soften the wax;
- using the dull side of a knife, scrub the wax off;
- rinse well and wipe the rutabaga with a paper towel.
Do You Have to Peel Rutabaga Before Cooking?
Rutabaga skin is edible, but it might have a stronger flavor.
In addition, if you purchased rutabaga at a grocery store, it’s most likely covered in wax. Larger rutabagas also have tough skin that is often bruised.
For these reasons, I prefer to remove the skin before cooking the vegetable.
How Do You Peel and Cut Rutabaga?
Rutabaga is a dense vegetable, but it’s surprisingly easy to peel and slice.
If you didn’t remove the wax before peeling the rutabaga, thoroughly wash it under running water after peeling it.
If you intend to roast it, wipe it with a paper towel to remove excess moisture.
Always peel rutabaga before slicing it, and don’t attempt to cut off large chunks.
If you try to slice the vegetable in half, your knife will most likely get stuck. Instead, slice off thin slices starting from the outside and then cut them into desired shapes.
What to Keep In Mind When Cooking Rutabaga
Rutabaga is a very dense vegetable and takes a long time to cook.
So, to have the rutabaga ready in a reasonable amount of time, cut it into relatively small pieces before cooking:
- for roasted rutabaga, slice it into small cubes around 1/3 of an inch;
- for other methods, such as boiling or stewing, slice it into 3/4-inch slices.
How to Cook Rutabaga – 3 Basic Methods
There are many different ways you can prepare rutabaga.
Here you will find three basic methods that will help you start cooking this under-appreciated vegetable more often.
Method #1 – Roasted Rutabaga
This perfectly caramelized roasted rutabaga is incredibly flavourful.
It’s very easy to make, and you can serve it the same way you would any other roasted root vegetables.
Ingredients:
- 1 large rutabaga (about 2 pounds)
- 2 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/2 Tbsp garlic powder
- salt to taste
- 1 Tbsp apple cider vinegar
How to Roast Rutabaga:
- To make roasted rutabaga, cut it into small dice, about 1/3 of an inch (photo 1).
- Place the cubed rutabaga into a bowl. Add the olive oil, maple syrup, garlic powder, and salt. Mix to make sure rutabaga is evenly coated in oil (photo 2).
- Transfer the rutabaga to a baking sheet and place it into the preheated oven. Bake the rutabaga at 375F for about 45 minutes or until it’s cooked through. Make sure to mix it once or twice during cooking (photo 3).
- Take the rutabaga out of the oven and sprinkle with apple cider vinegar before serving (photo 4).
Method # 2 – Boiled Rutabaga
This boiled rutabaga is soft and satisfying.
Add some olive oil or melted butter and season it with freshly ground black pepper to make it even more delicious.
Ingredients:
- 1 large rutabaga (about 2 pounds)
- 1 bay leaf
- 2 thyme sprigs
- salt to taste
- 2 Tbsp olive oil or butter
- freshly ground black pepper
How to Boil Rutabaga:
- To make boiled rutabaga, start by peeling and cutting it into 3/4 inch cubes (photo 1).
- Place the rutabaga into a pot and add water. Rutabaga floats in the water, so make sure to add enough of it for the rutabaga to boil. Add the bay leaf and thyme (photo 2).
- Bring the water to a boil. Reduce heat, cover, and cook for about 20 to 25 minutes until rutabaga is fork-tender. Carefully drain the water. Remove the bay leaf and thyme. (photo 3).
- To serve, add the olive oil or melted butter to the rutabaga and generously season with black pepper (photo 4).
Method # 3 – Mashed Rutabaga
This mashed rutabaga is a great low-carb substitute for mashed potatoes.
Serve it as is, or add some olive oil, butter, cream, or sour cream to make it richer.
Ingredients:
- 1 large rutabaga (about 2 pounds)
- 1 bay leaf
- 2 thyme sprigs
- salt to taste
- 2 Tbsp olive oil or melted butter
How to Make Mashed Rutabaga:
- To make mashed rutabaga, start by peeling and cutting it into 3/4-inch cubes (photo 1).
- Place the rutabaga into a pot and add water. Rutabaga floats in the water, so make sure to add enough of it for the rutabaga to boil. Add the bay leaf and thyme. Bring the water to a boil. Reduce heat, cover, and cook for about 20 to 25 minutes until rutabaga is fork-tender. (photo 2).
- Carefully drain the water. Remove the bay leaf and thyme. Mash the rutabaga with a potato masher for a chunky texture or use an immersion blender or a food processor for a smoother texture (photo 3).
- Add the olive oil or melted butter and serve (photo 4).
Now It’s Your Turn!
So, what do you think about rutabaga?
Have you tried it? Do you like cooking it? What’s your favorite method of cooking rutabaga? Please share it with us in the comments below. And if you found this article helpful, please give it a 5-star rating!
More Helpful Cooking Guides
Here are a few other step-by-step guides to help you learn how to cook:
How to Cook Rutabaga
Learn how to cook rutabaga three different ways! Roasted, boiled, or mashed rutabaga makes the perfect healthy side dish for the Thanksgiving dinner and other occasions. Cooked rutabaga is great for meal-prep and can be added to salads and grain bowls.
Ingredients
For the Roasted Rutabaga:
- 1 large rutabaga (about 2 pounds)
- 2 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/2 Tbsp garlic powder
- salt to taste
- 1 Tbsp apple cider vinegar
For the Boiled Rutabaga
- 1 large rutabaga (about 2 pounds)
- 1 bay leaf
- 2 thyme sprigs
- salt to taste
- 2 Tbsp olive oil or butter
- ground black pepper
For the Mashed Rutabaga:
- 1 large rutabaga (about 2 pounds)
- 1 bay leaf
- 2 thyme sprigs
- salt to taste
- 2 Tbsp olive oil or butter
Instructions
Roasted Rutabaga
1. Preheat the oven to 375F. Slice the rutabaga into 1/3 inch cubes.
2. Place the sliced rutabaga into a bowl. Add the olive oil, maple syrup, garlic powder, and salt. Mix to make sure rutabaga is evenly coated in oil. Transfer to a baking sheet. Spread the rutabaga into a single layer. Place the baking sheet into the preheated oven.
3. Bake rutabaga for about 45 minutes or until it's cooked through. Make sure to mix it once or twice during cooking.
4. Take the rutabaga our of the oven and sprinkle with apple cider vinegar before serving.
Boiled Rutabaga
1. Peel and cut rutabaga it into 3/4 inch cubes.
2. Place the rutabaga into a pot and add water. Rutabaga floats in the water so make sure to add enough of it for the rutabaga to boil. Add the bay leaf and thyme.
3. Bring the water to a boil. Reduce the heat, cover, and cook for about 20 to 25 minutes until rutabaga is fork-tender. Carefully drain the water. Remove the bay leaf and thyme.
4. To serve, add the olive oil or melted butter to rutabaga and generously season with black pepper.
Mashed Rutabaga
1. Peeling and cut rutabaga into 3/4 inch cubes.
2. Place the rutabaga into a pot and add water. Rutabaga floats in the water so make sure to add enough for the rutabaga to boil. Add the bay leaf and thyme. Bring the water to a boil. Reduce heat, cover and cook for about 20 to 25 minutes until the rutabaga is fork-tender.
3. Carefully drain the water. Remove the bay leaf and thyme. Mash the rutabaga with a potato masher or use an immersion blender or food processor to puree it.
4. Add the olive oil or melted butter and serve.
Notes
1. Store cooked rutabaga in the refrigerator in a glass container with a tight lid or freeze it for up to 3 months.
2. Nutrition information provided for boiled rutabaga cooked without anything else added.
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Nutrition Information
Yield 4 Serving Size 1/4 of recipeAmount Per Serving Calories 54Total Fat 0.3gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0.2gCholesterol 0mgSodium 9mgCarbohydrates 12.3gFiber 3.2gSugar 7.1gProtein 1.7g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
I enjoy your blog. No artificial sweeteners, but, healthier recipes. We were raised on rutabaga. I love them mashed with potatoes and carrots, also mashed or cubed, and cooked. Cuts the carbs of potatoes.
IN THE PAST, I HAVE MADE A WINTER VEGATABLE SAUTE WITH KOHLRABI AND CARROTS, CUT THE SAME SIZE WITH SPICES SUCH AS GARLIC, THYME, BASIL, AND WHATEVER LOOKS GOOD. I USUALLY START THE KHOLRABI FIRST, AND WHEN THEY JUST START TO SOFTEN, ADD THE CARROTS – WITH BUTTER AND/OR OIL – IN A HEAVY SAUCEPAN. I HAVE NOT BEEN ABLE TO FIND KOHLRABI AND WONDER IF I CAN USE RATABAGA IN ITS PLACE.
@Judy, I am not sure if rutabaga is a suitable replacement for kohlrabi. But it does taste great cooked together with carrots. So, I would go for it.
Thanks for the refresher on preparing mashed rutas. The smell of them boiling in the house is Thanksgiving to me. I’m planning to make and take them to a friend’s house for Thanksgiving next week. I was looking for a refresher. Thank you.
I substitute rutabaga in place of potatoes in my southern-style potato salad. Just dice two large rutabagas and boil until soft. In the meantime, boil one dozen eggs. Peel and quarter the eggs. Once rutabagas are soft, I drain them and run cold water over them until cool. Pat dry and place rutabagas and eggs in a large bowl. Add mayonnaise, mustard, dill pickle relish, salt, pepper, and finely chopped onion to taste.
@Paula, Oh, wow! This sounds amazing! Thank you so much for taking the time to share 🙂
@Maria Ushakova,my mother used to boil and mash and just put butter. Thanksgiving and x-mas. And she was born 1897.
@C, oh, wow! Thank you so much for sharing!
I love mashed rutabaga. I toss a chopped-up carrot(s) (depending on the size of the rutabaga) in with it to boil and mash them together. The carrot adds the sweetness that the rutabaga lacks, and it is SO good 🙂
My mom used to take leftover mashed rutabaga and leftover mashed potatoes and mix them together for dinner. Put a little butter, salt and pepper on it. Delicious!
Was dying for some rutabaga like my Mom made. The boiled recipe nailed it! Thank you for not just the tasty recipe but a fond trip down memory lane!
@Bennet, Aww…Thank you so much for such a nice comment! It made my day 🙂
I love mashed rutabaga. It has been a holiday staple for as long as I can remember. When I cook them, I add a little salt and sugar to the water and then also add some milk and additional salt and sugar to taste as needed during mashing. I have found that they also freeze well as mashed, so I can make a large batch and have additional portions for the future.
@John, I do the same thing, I freeze individual portions of the mashed rutabaga 🙂
I love rutabaga I’ve always eaten it growing up. I finally bought some and I wanted to make sure that I was making it correctly. My mother was the one that made it all the time. These are very good recipes, thank you.
I bought rutabagas at the farmers over the weekend and found your recipes today. I made them tonight and they are absolutely delicious!! Thank you. Will try the other.
My dad brought a rutabaga to me and I’ve never cooked one before. I’m very excited to try your mashed recipe! Thanks for the information on wax. I was wondering why it was so waxy on the outside! Lol.
I had rutabaga mashed in school when I was an exchange student in a small town in Sweden. They served it with a big sausage, and a nice mustard. It was one of my favorites they served for lunch! Had never had it until that point in my life! I think it is a wonderful vegetable! Rates right up there with potatoes, carrots and cabbage! I recently came across it again in a Whole Foods, and will be cooking it soon! Just needed a recipe for it! Thank you for having at least three! Rah! Rah! For the Rutabega!
I found your recipes yesterday and decided to do some boiled and some roasted. I know how they taste boiled. I own a chef knife now so it was a lot easier to cut up. The roasted ones were so good. I will be sure to save your recipes.
Mum used to make this frequently as kids ( 1950’s) and it tasted so good. She called it swede but it wasn’t just swede, it also contained equal amount of carrot, boiled, all mashed together as you would normally mash potatoes, add salt and pepper to season and a knob or two of butter. so easy and tasty.
@John, this sounds wonderful! I will be doing mine mashed with carrots and 1 large parsnip!
Mash it boiled with carrots and a dash of nutmeg. Delicious!
Boil 3/4″ cubes 20-25 minutes. Drain, mash to chunky state, add a little low sodium soy sauce, add a little dark brown sugar, add butter or olive oil, very lightly salt, and then pepper as heavily as you like. So good!
I boil it, drain, mash with a stick or more of butter and about 3 tablespoons of sugar or to taste. Delicious!!
I was taught by my mother how to cook rutabaga and I prefer boiled.
We’ve always boiled and mashed our rutabaga, trying your recipe for roasted tonight. It smells amazing!
@Will, Great! Hope you like it 🙂
Rutabaga has always been a holiday favorite of mine. Can you cut up the Rutabaga the day before you cook to save time? Wonder if I store it cut up if it needs to be stored in water or just a covered bowl?
@Debbie, I would store it in a covered container.
My Mom always made rutabagas with fried rib tips. She would use two to three rib tips, cut them up season them and fry them. Then she would peel the rutabagas, cut and wash them off. Put the rib tips and the rutabagas in a pot of water season with salt, pepper,onion powder, a little garlic powder and sugar to take away that bitter taste. Make a pan of cornbread, it was the best. I’m going to try some smoked turkey with mine this time around.
@Barbara, This sounds amazing! Thank you so much for sharing 🙂
This is one of my favorite vegetables. I use it with sweet potatoes in thick soup with a bit of curry powder. Swede as we call it is a family favorite with our roast dinners, boiled with carrots and mashed together with salt, black pepper and a bit of butter. Makes great baby food too if puréed.
@Toni, Sounds great! Thank you for sharing!
This was just the information I was looking for. I have only used rutabaga in soup. This one was too big, so I am grateful for the suggestions. I will try roasting tonight
@Joseph, So glad you found the information helpful! Thank you so much for taking the time to leave a comment 🙂
We have always loved rutabaga in my family but I always had a hard time peeling it with a knife. Today, I tried using a vegetable peeler and was amazed by how EASY it is! Wish I’d tried it years ago. Tonight we are having boiled and mashed bagas. Just add LOTSA butter, salt and pepper. Yumm. Next time I will try the roasted recipe!
Sounds great!
My favorite use for rutabaga is in a beef stew. The most flavorful meat is beef shank: minimum veggies are rutabaga, celery, yellow onion; black peppercorns, bay leaf, salt to taste. I cook potatoes separately and add to the serving bowl. Top with a dollop of sour cream for that extra touch.
Wow! This sounds like a very filling meal. Perfect for winter!