About Me: Rutabaga is a cross between a turnip and a cabbage. It might look daunting, but it has a nice sweet flavour and is great as a potato or turnip substitute. Rutabagas have yellow flesh, with a slight purple tinge near the top. Because rutabagas are larger, it’s usually best to peel the skin off because it can be a little tougher. It is best used roasted, grilled or mashed.

To store: If necessary, remove rutabaga greens and save seperately. Put dry, unwashed rutabaga bulb in a mesh bag, or paper towel, and then place inside a reused plastic bag, or container inside your fridge crisper for about a month. Rutabaga is best stored in a cold cellar, where it can last for at least 4 months.

To freeze: Cut rutabaga into cubes. Blanch 2-4 minutes, rinse under cold water, drain, let dry, and pack into an airtight container. Rutabaga will not be firm when thawed and is best used in soups, stews, or mashed.


Rosemary Root Stew

Rutabaga Sage Biscuits