Crops & Varieties: Rutabagas
The result of a 17th-century cross-breeding of a turnip and a radish.
To cook, cut into one-inch cubes and either boil or bake. From there, they can be added to casseroles, mashed like potatoes, or paired with butter and herbs and eaten alone.
Roast alongside turnips, potatoes, onions and other roots for a delicious melange.
Will last more than a month in the fridge or in a dry, cool storage place in your home. Check for damaged areas and consume damaged rutabags first.
From Asparagus to Zucchini: Well-Thymed Rutabaga
Epicurious: Carrots and Rutabagas with Lemon and Honey
Simply Cooked: Rutabaga Slaw (with apples)
Martha Stewart: Roots Anna (Layered, buttered potatoes and rutabaga)
Martha Stewart: Rutabaga Gratin
Preparation types & times
|Roasting:||25-35 mins for cubes at 450-475°|
|Simmering:||20 mins when peeled and chunked to ½”|
|Steaming:||25-30 mins, cubed|
|Roasting:||11 mins at 500°|