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The word “rutabagas” makes me think of my friends Dave and Bekah, because they would always tell me how much they’d laugh at the way I would say it on A Cooking Show with Rachel O.

As fun as it is to say, they can be tricky to use, if you’ve never seen a rutabaga before. One of the great things about being an Abundant Harvest Organics subscriber is the new things that we are introduced to. Right?! So fun!

So let’s talk about what you can do with rutabagas.

I think of rutabagas like a spicy potato. They taste a bit like a potato that was crossed with a cabbage and a turnip… I think… So I like to use them the way I could a potato or a turnip. Which means they’re perfect for soups, roasting, mashing… pretty versatile.

To prepare them for any dish, give ’em a good scrub, take off the tops and bottoms (and save them for your vegetable stock), and peel them, if you’d like.

Cut according to your chosen recipe.

Need some recipe ideas? Keep reading…

In a Skillet with Bitter Greens: Chop or dice and toss them into a skillet with some cayenne, all spice, olive oil, salt, and pepper. Cook until tender, then add some bitter greens and wilt down. Serve alongside a roast pork, or pork chops.

In Soups: I used them a couple of times on the show in soups. I made a Roasted Vegetable Soup and a Chowder. Both were super good. This can be a good way to introduce rutabagas, if you’re new to them. Cooking them will tame their flavor a bit and they can be hidden amongst friends like carrots and potatoes… if they need to be. 😉

Roasted with Basil and Ginger: Cut into large chunks, toss with olive oil, salt, and pepper. Roast until crispy outside, tender inside (I’d go for 375F-425F for 25-45 minutes, checking and turning periodically). Then toss them with some fresh basil, and a bit of ginger. (You could also do a mixture of potatoes and rutabagas.)

Rutabaga Fries: Carol Peterson has some great rutabaga recipes on the Abundant Harvest Organics blog. She’s roasted themsmashed themmade them into soup, and into fries. Whoa!! I can’t wait to make some rutabaga fries! Her recipe sounds great! Another idea could be to cut them into wedges/French fry shapes, and toss with olive oil, a pinch of cayenne, salt, and pepper. When they’re good and crispy, remove from the oven. Serve with a blue cheese and honey dip!

Scalloped: Over on my blog, I’ve scalloped them. Twice. One time just on their ownone time with carrots, beets, and turnips. Please do this. It’s such a delicious idea (and a perfect addition to an Easter dinnnnnnner!)

I think you’re ready. Let’s eat some rutabagas!!

Author Rachel Oberg

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