How to cook rutabaga

Information for rutabaga in our free cooking ingredients collection.

Rutabaga

The rutabaga, a member of the cabbage family, is a root vegetable similar to the turnip, but it is rounder, larger, denser, and sweeter and has a yellow flesh. Rutabagas have a thin, pale-yellow skin and smooth, waxy leaves. The root has a crisp texture and a sweet, peppery flavor.

Family - Cruciferae
Scientific name - Brassica napus L.
Common name - rutabaga

High in vitamin C and a source of potassium

Varieties

The differences among varieties of rutabaga are primarily in the color and shape of the root. Most types have yellow flesh. The American Purple Top is purple above the ground and light yellow below, with yellow flesh. The Laurentian has a dark-purple top, a pale, smooth root, and yellow flesh. The Magre has an attractive, round root shape, and the Merrick is one of the rare white-fleshed rutabaga varieties.

Origin and botanical facts

The rutabaga originated from a chance hybridization between cabbage and turnip plants. A relatively new vegetable compared with those that have been around for thousands of years, it probably emerged in medieval gardens where turnips and cabbage were grown side by side. The first mention of rutabagas occurred in European botanical literature of the 17th century. Rutabagas became very popular in Scandinavia (the Swedish word rotabagge means “round root”), from where they were brought to England in the late 18th century, acquiring the name “swede”. Their cultivation in North America began early in the 19th century. Today they are grown in the northern states and Canada, because hot weather can damage the crop. Most domestic rutabagas are imported from Canada.

Rutabagas are biennials that thrive in cool temperatures and are best produced as a fall crop. Because they require a long growing season, rutabagas should be planted in the early spring in light but rich soil with good drainage. Seeds are sown directly into fields, and the plants must be irrigated regularly to produce a sweet, tender crop. The roots are ready for consumption about 3 months after sowing, when they are 4 to 5 inches in diameter. Harvesting should occur when the ground is dry so that very little soil adheres to the roots. Because they are resistant to fall frost and light winter freezes, rutabagas can be mulched, left in the ground, and harvested throughout the fall and winter. If they are pulled immediately, they can be refrigerated or stored in cool, underground cellars. Rutabagas are available year-round.

How to cook rutabaga

Rutabagas that are smooth-skinned, firm, and heavy for their size should be chosen. They can be refrigerated in a plastic bag up to 2 weeks. Rutabagas should be washed, trimmed, and peeled before cooking. They can be cubed or sliced and boiled, steamed, or baked, then mashed or pureed and tossed with other ingredients. Rutabagas also make a tasty addition to soups and stews. Their hearty flavor serves as a complement to other strong flavors, such as pork, duck, and spicy dishes. The flavor of rutabagas is enhanced by herbs such as basil, dill, rosemary, savory, and thyme; spices such as ginger and cloves; and orange or lemon juice.

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