HOW TO COOK RUTABAGA: TIPS & TRICKS + 3 EASY RECIPES

Ingredients

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
Method:
To make roasted rutabaga, cut it into small dice, about 1/3 of an inch.
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.
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.
Take the rutabaga out of the oven and sprinkle with apple cider vinegar before serving.

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

Method:
To make boiled rutabaga, start by peeling and cutting it into 3/4 inch cubes.
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. Carefully drain the water. Remove the bay leaf and thyme.
To serve, add the olive oil or melted butter to rutabaga and generously season with black pepper.
Ingredients:
1 large rutabaga (about 2 pounds)
1 bay leaf
2 thyme sprigs
salt to taste
2 Tbsp olive oil or melted butter
Method:
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

Method

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 fist before peeling the rutabaga, thoroughly wash it after peeling it under running water. If you intend to roast it, wipe it with a paper towel.

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.