Rutabaga

Rutabaga is a root vegetable, also known as Swedish turnip because of it’s wide popularity in Swedish food. The tender leaves are edible, but it is usually the root bulb sold at farmers’ markets and supermarkets. The bulb is round with a pointed tip, with white, yellow, light purple, and dark purple coloring. It can range in size from that of a tennis ball to a softball. Sometimes rutabaga has a wax coating that must be removed with a peeler before cooking.

Wipe clean with a damp kitchen towel or peel skin off using a peeler. If rutabaga is waxed, peel it.

ROAST: Preheat the oven to 375°F. Cut the top and bottom off of the rutabaga and place the largest flat edge on the cutting board. Cut the rutabaga in half, and then cut in half again. Slice into cubes. In a bowl, mix cubed rutabaga with cooking oil, salt, and pepper. Transfer the rutabaga to a baking sheet and spread the rutabaga out. Roast for 45 minutes, mixing the rutabaga once or twice to evenly roast.

BOIL: Boil peeled and cubed rutabaga in salt water until tender. Drain and mash with a potato masher or a fork and season with some milk or cream, salt and pepper, and butter. For a milder flavor you can do a mix of half rutabaga and half potatoes.

Store in a plastic bag in the refrigerator for up to two weeks.