Rutabagas originated in Scandinavia in the 1700s and can be substituted for turnips in many recipes, after all, their nickname is "swede turnips"! Rutabagas are excellent keepers. You can refrigerate them for 3-4 weeks; if stored unwashed at 35 to 40 degrees, they'll keep in good condition for 2 months. Rutabagas also have lots of vitamin A, as well, so what's not to like?

The recipes below are for just rutabaga, but remember, you can head over to the turnip recipes for inspiration as well!


Glazed Rutabaga

2 pounds rutabaga
3 T butter
1 t sugar
salt & pepper

Peel rutabaga and pare into oval disks, 1.5" by 3/4" wide. Melt the butter in a saute pan large enough to hold all the disks in one layer. Over medium high heat, roll them to butter both sides, then sprinkle with sugar. Brown the first side, then turn to brown the second, 5-8 minutes. Lower the heat, cover and let simmer, stirring occasionally, so that the disks brown. Cook for 10 - 15 minutes, until soft, depending on size of the pieces. Season with salt & pepper.

Mashed Rutabaga

Use mashed rutabaga as a shepherd's pie topping, instead of mashed potatoes.

2 small rutabagas, peeled and cut into chunks
3/4 cup milk
dash nutmeg
salt & pepper

In a medium pan of boiling salted water, cook the rutabaga chunks until fork-tender, about 15 minutes. Drain and mash. Add the milk (you may not need all of it) and nutmeg; mash until smooth. Season with salt and pepper.

Apple-Sauced Rutabaga

This is from Greene on Greens (he has a bunch of other good rutabaga recipes).

2 1/2 lbs rutabagas, peeled, cut into half inch cubes
2 T unsalted butter, softened
1/2 c heavy or whipping cream
3/4 c Lemon-Rum applesauce (recipe follows)
salt & freshly ground black pepper

Cook rutabagas in boiling salted water till very tender, about 30 min. Drain. Preheat oven to 350 degrees. Mash rutabagas in large bowl or pot till fairly smooth. Mash in butter and cream till smooth as possible. Beat in the applesauce. Add salt and pepper to taste. Transfer mixture to baking dish. Bake 15 min before serving. Serves 6-8.

Lemon-Rum Applesauce

2 large green apples, peeled, cored, sliced
1/2 t finely slivered lemon peel
1/4 c packed dark brown sugar
1/8 t ground cinnamon
1 T dark rum
1 T unsalted butter

Put apple slices, lemon peel, brown sugar, and cinnamon in medium saucepan. Cook covered, over low heat, stirring occasionally, until tender, about 30 min. Mash till smooth. Stir in rum and butter. Makes about 3/4 cup.

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