HOW TO CUT RUTABAGA?
Don’t be intimidated by this giant under-served unpopular root vegetable. Not only does it have great health benefits and a great taste, but it’s also quite easy to cut and prepare.
Step 1: Wash the rutabaga. Just as you would with any vegetable, you should thoroughly wash the rutabaga in water before you begin chopping. Be sure to remove any dirt (as rutabagas are root vegetables)
Step 2 : Remove the top and bottom and cut the rutabaga in half. Place your rutabaga on a cutting board. Using a sharp knife, remove the hard top and hard bottom of the vegetable. Discard these pieces. Then slice the entire rutabaga in half lengthwise.
Step 3 : Cut each half into ½ inch (1.27 cm) semi-circles. Lying one half of the rutabaga on its flat side, carefully slice it into about ½ inch (1.27 cm) semi-circles. Repeat this process with the other half.
Step 4 : Remove the outer skin with a paring knife. Pick up one slice of rutabaga and hold it in your non-dominant hand. Then, take out a paring knife and hold it in your dominant hand. Place the edge of your knife against the rutabaga, facing toward you, and apply pressure to the rutabaga with your thumb. Slide the knife along the rutabaga slice toward you, removing the skin. Discard the skin and repeat with the remaining slices.
The outer skin of the rutabaga is thick and tough. For this reason, a traditional vegetable peeler may not work and a paring knife is recommended.
Step 5 : Cut each piece into 1 inch (2.54 cm) cubes. With the skin removed, you can now chop your rutabaga. Whether you will be boiling, roasting, or baking this vegetable, you will most likely need it to be in cubes. Take out your sharp knife and cut each slice into 1 inch (2.54 cm) cubes. Repeat with the remaining slices.
HOW TO COOK RUTABAGA
There are so rutabaga recipes and ways to prepare them, just like potatoes. The most common ways are boiling them and roasting them. We’re going to go over how to roast them today.
Once the rutabaga fries are cut, you can season them how you’d like. You can go simple with salt and pepper or jazz it up with whatever seasoning you like. I use salt, pepper, paprika and garlic powder, which is my favorite combination for potato fries too!
Then drizzle some olive oil all over the fries and rub them together so they’re all well coated by the oil and seasoning. When it comes to baking, I would recommend using two or even three baking dishes depending on the size of the rutabaga you started with.
You want to line up the rutabaga spears with enough room between them so they’re not touching. This helps to create a more crispy factor so the rutabaga fries don’t turn out mushy.