Rutabagas are a root vegetable and are sometimes referred to as the Swedish turnip. You can use rutabagas as you would use almost any other root vegetable, which means they're a great substitute for mashed potatoes and also delicious when combined with potatoes and then mashed. The recipe comes together very quickly, and you can do the mashing right in the pot you've cooked them in. Save some of the cooking water if you feel the need to thin them out a little bit after mashing and adding the butter, salt, and pepper.
Rutabagas are in the Brassica genus and are thought to be an ancient cross between a turnip and a cabbage. They're mildly sweeter than turnips but still retain some bitterness; some people describe the taste as bittersweet. Serve these mashed rutabagas as a side dish to any meat or poultry entrée (think roasted chicken) or alongside a ham or pot roast.
What You'll Need to Make This Mashed Rutabaga Recipe
A Handy Vegetable Peeler
A Great Colander
A Nifty Potato Masher
"The mashed rutabagas have a buttery texture, and the amount of seasoning is just wonderful! I always forget that peeling and chopping a rutabaga is not as intimidating as it first appears. I just lopped off the ends and then peeled the waxy skin off using a Y-peeler." —Victoria Heydt
Bring to a boil. Reduce heat, cover, and simmer for about 25 to 30 minutes or until tender.
Drain and let the rutabagas dry in a colander or in the pan with the top ajar.
Mash the rutabagas with the butter, remaining 1 teaspoon of salt, and the black pepper.
Serve and enjoy.
How to Store and Freeze
You can freeze rutabagas for future use in recipes by either blanching chunks and then freezing them or freezing a puree.
Mashed rutabagas will keep in the refrigerator in an airtight container for three to five days.
To freeze, pack mashed rutabaga into freezer storage bags and squeeze out as much air as possible. Freeze for up to 12 months. Reheat frozen mashed rutabaga in a saucepan over medium-low heat, adding a little milk or butter if need be. Cook, stirring frequently until hot.
Recipe Variations
Mashed rutabagas are delicious with this sage brown butter sauce.
Add 1/2 cup of sour cream or plain Greek yogurt and 2 tablespoons chopped fresh dill or parsley.
Instead of using all rutabagas, use a combination of other root vegetables such as carrots, parsnips, and/or Yukon gold potatoes along with rutabagas.
Fold in caramelized onions and/or roasted garlic as the last step.
Add a few tablespoons of buttermilk, a dash of cinnamon, and a tablespoon of maple syrup to play up this veggie's sweetness.
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.
Do You Peel Rutabagas Before Cooking?
The outside of a rutabaga is often waxed to preserve it for the winter, so you'll want to peel the vegetable before cooking and eating it. Luckily, rutabagas are easy to peel with a standard vegetable peeler or a paring knife.
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Nutrition Facts (per serving)
130
Calories
8g
Fat
15g
Carbs
2g
Protein
Show Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories
130
% Daily Value*
Total Fat 8g
10%
Saturated Fat 5g
24%
Cholesterol 20mg
7%
Sodium 120mg
5%
Total Carbohydrate 15g
5%
Dietary Fiber 4g
14%
Total Sugars 8g
Protein 2g
Vitamin C 43mg
213%
Calcium 76mg
6%
Iron 1mg
4%
Potassium 523mg
11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Choose rutabagas that are heavy for their size and free of soft spots or sprouts; naturally occurring crevices around the top are normal. In stores, rutabagas are often coated in a food-grade wax to reduce dehydration and prolong shelf life.
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.
Good rutabagas should be between 3 to 5in in diameter at the top. Bigger ones are too tough, and smaller ones can be more bitter. Ripe rutabaga has purple-tinged skin, which, when scratched, reveals yellow flesh beneath. Pick ones with smooth skin and without bruises and sprouts.
Cook the rutabaga cubes in boiling salted water and the ½ teaspoon sugar. This will help take out some of the bitterness. Cook until the rutabaga is very tender.
Since rutabaga is a cruciferous vegetable, it contains raffinose, which is a complex sugar that can sometimes cause abdominal discomfort, bloating and flatulence.
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).
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.
The high amounts of fibers helps to regularize bowel movements. The nutrients in Rutabaga also helps to improve the metabolism of the body. Rutabaga is also known to prevent constipation and other gastrointestinal distress in the body. It is a low-calorie vegetable that is rich in essential nutrients.
Rutabagas will keep for months in a cool storage place. They store well in plastic bags in a refrigerator or cold cellar. Keep rutabagas away from raw meat and meat juices to prevent cross contamination. Before peeling, wash rutabagas using cool or slightly warm water and a vegetable brush.
Rutabaga flesh is quite hard, so cut it using a sharp knife. This vegetable can be eaten raw or cooked. Try rutabagas: Boiled and mashed with other root vegetables like potatoes or carrots.
Rutabagas are perfect for a fall crop in cooler regions or as a winter crop in warmer zones. They need about 80 to 100 days from planting to harvest. In cooler regions, count back 90 days from the average date of the first fall frost, which you can find for your area on our fall frost maps.
Some of the pests affecting rutabaga include the cabbage aphid, the flea beetle and root maggots. Cabbage aphids can stunt plant growth and even cause death. The insects are gray-green and will be visible on the leaves. These aphids only feed on cruciferous plants, but can survive on related weeds.
Rutabagas are more popular in regions like Scandinavia, Ireland, and the United Kingdom because they grow better in colder climates. The name “rutabaga” comes from the Swedish word rotabagge, which means “baggy root.” Rutabagas are also commonly referred to as Swedes, Neeps, or Swedish Turnips.
It has a range of names, including 'Swedish turnip' and 'neep' in Scotland, and is called 'turnip' in parts of England. The Swedish word 'rotobagge' (meaning thick root) has been converted to 'rutabaga' in North America, where it may also be called the 'Swedish turnip' or 'yellow turnip'.
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.
Preparation & Serving. When selecting for good quality, choose rutabagas that are heavy for their size and free of soft spots or cracks. Look for smooth, firm vegetables with a nice round shape.
Rutabagas are a cross between a turnip and a cabbage and are a staple in fall and winter cooking. They have beige colored skin tinged with purple and their inside flesh is a light yellow.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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