Rutabaga is a hybrid of turnip and cabbage. It's a root vegetable like turnip, but it's rounder, larger, denser and sweeter than turnip. Rutabagas are sweet and mild in taste, with thin pale yellow skin and a white or yellow flesh. They're basically a cold weather crop grown primarily in the northern parts of the United States, Canada and Europe [source: Undersander, Kaminski, Oelke, Schulte, Oplinger]. Rutabaga is an excellent source of calcium, potassium, fiber and vitamins. If stored properly, it can last for up to six months. Rutabaga must be washed and peeled before it's prepared. Rutabaga must be checked frequently while cooking, so they don't get overcooked. If they're overcooked, they will disintegrate [source: Leslie Beck]. Here are some ways to prepare rutabaga.
- Baking Slice the rutabaga and place it in a shallow baking dish. Sprinkle it with a few tablespoons of water and bake in the oven at 350 degrees Fahrenheit (176.6 degrees Celsius) until tender. Rutabagas will need about one hour in the oven to become soft.
- Boiling Place a whole or sliced rutabaga in a pot of boiling water. Add a teaspoon of sugar to give it a bit of a sweet taste. Whole rutabaga will take about 35 minutes to cook, whereas sliced rutabaga will take about 10 minutes.
- Microwaving Place the whole or sliced rutabaga in a covered dish. Sprinkle it with a bit of water. Cook it in the microwave on high for about 10 minutes.
- Stir-frying Slice the rutabaga into thin strips and stir fry them in oil for about seven minutes [source: Leslie Beck].
- Mashing Cut the rutabaga into large chunks and place them in a pot. Cover them with water and add some salt. Bring the rutabaga to a boil. Lower the heat and let it simmer for 40 minutes. Drain the rutabaga and mash the chunks with a potato masher. Work in 4 tablespoons of butter and a pinch of powdered nutmeg or cinnamon [source: Willan].
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FAQs
Rutabagas can be eaten raw, but large ones may have a strong flavor. Place rutabagas in boiling water for about five minutes before baking, braising or stir-frying. To keep a mild flavor, be careful not to overcook. Rutabagas mix well with other root vegetables.
How do you take the bitterness out of rutabagas? ›
How Do You Get the Bitter Taste Out of Rutabagas? If you find that rutabagas are too bitter for you, add up to a tablespoon of sugar to accentuate the sweetness and stir to combine. This will help to counteract the bitterness.
What is the best way to eat rutabaga? ›
They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber.
Can you overcook rutabaga? ›
If they're overcooked, they will disintegrate [source: Leslie Beck]. Here are some ways to prepare rutabaga. Baking Slice the rutabaga and place it in a shallow baking dish. Sprinkle it with a few tablespoons of water and bake in the oven at 350 degrees Fahrenheit (176.6 degrees Celsius) until tender.
Is it okay to eat the skin of a rutabaga? ›
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.
What is the best way to counteract bitter taste? ›
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.
How to get rid of the bitter taste of turnips? ›
The humble vegetable is worthy of a second look. Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.
Is rutabaga a laxative? ›
Similar to all its cruciferous cousins, rutabagas are naturally very high in fiber. Dietary fiber improves digestion by bulking up the stool and encouraging elimination, so rutabagas can provide natural constipation relief.
Is rutabaga good for your gut? ›
They're an ideal source of roughage in your diet. Eating rutabagas can regulate your bowel movements and help you maintain a healthy gut. Including high-fiber foods in your diet can also help prevent colorectal cancer.
Is rutabaga inflammatory? ›
Rutabagas also contain high amounts of glucosinolates, which are compounds with antioxidant properties. They have been shown to reduce inflammation and potentially even your risk of heart disease and colorectal, prostate, and breast cancer ( 7 , 8 , 9 , 10 , 11, 12).
Begin harvesting rutabaga roots when they're 3 to 5 inches in diameter, about the size of a grapefruit. Early, small roots offer succulent, tender flavor; frost sweetens maturing roots.
How to tell when rutabaga is done cooking? ›
Place rutabaga pieces in a dutch oven. Cover with cold water and bring to a boil on the stovetop. When fork tender, remove from heat and drain or remove cooked rutabagas with a slotted spoon.
How do you cut and cook rutabaga? ›
Boiled Rutabaga
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.
Who should not eat rutabaga? ›
Individuals with known sensitivities to cruciferous vegetables such as cabbage or broccoli should exercise caution when consuming rutabagas. It is crucial for individuals experiencing allergic symptoms after consuming rutabaga to seek medical advice for proper diagnosis and management.
Is rutabaga healthier than potatoes? ›
Potato has MORE THAN TWICE the carbs and calories of rutabaga!! So next time you want some comfort food, peel, chop up and boil that bad boy. Drain and mash it up with a fork/masher with some cream, cheese and butter and dig in!
Why does my rutabaga taste bitter? ›
If you try it and it tastes bitter, you probably have the gene that makes certain compounds in rutabagas taste bitter. The gene is relatively rare, but that gene may be causing your displeasure. For the rest of us, a well-prepared rutabaga can be a revelation.
How do you soften bitter taste? ›
Squeeze in some vinegar or lemon juice.
Try squeezing some fresh lemon juice or adding a spoonful of vinegar to bitter dishes to neutralize the flavor a bit.
How do you make cabbage less bitter? ›
Salt is your friend: Salt acts as a natural counter to bitter tastes. Adding a bit more salt or something salty like capers to bitter-tasting cabbage will dampen the bitter tastes and increase the sensation from the natural sugars.
How do you make bitter vegetables less bitter? ›
Blanch Them
Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.
How do you cook turnip greens so they are not bitter? ›
You can drop the bitter greens into a pot of boiling water just until they wilt, drain them, and start the cooking over to reduce the bitterness, and most eat them with a splash of vinegar, which further reduces the bitter part of the taste.
