RAH-RAH Rutabaga! Also known as neeps, swedes or waxed turnips, rutabagas are a cross between wild cabbage and turnip. When raw the taste of rutabaga is like a less sweet carrot and can be used in salads. When cooked, the flavor sweetens and is akin to potato. Roasting is a great way to caramelize the natural sugars adding a depth of flavor to this versatile vegetable. For a crispy, sweet, and savory side dish try our recipe for Rutabaga Fries, it will have you rooting for rutabaga.
Tips and Storage: Rutabaga skin is edible, but it might have a stronger flavor, so peeling is recommended but not necessary. However, if you purchased rutabaga at a grocery store, it’s most likely covered in wax and will require peeling. Why are they waxed? With a higher moisture content than other root vegetables, rutabaga are prone to dehydration and are often wax coated to prevent deterioration. Store unwashed, tops removed. If unwaxed, store wrapped in a damp cloth or paper towel in a ventilated bag in crisper drawer of refrigerator.
Ingredients
Instructions
- Heat oven to 400 °.
- Clean and cut the rutabaga in half, use a pairing knife to remove skin and waxy coating if needed. Slice half into 1/2– inch planks. Cut planks into long even pieces (like French fries).
- Put rutabaga pieces in mixing bowl. Drizzle with oil, sprinkle with salt, pepper and optional spice. Mix well until all pieces are coated.
- Spread out onto a baking sheet, do not crowd. Use 2 pans if needed.
- Roast in oven until edges brown and rutabaga is tender – about 30 minutes– turn over halfway through so both sides brown. Garnish with parsley.
Tip: Can reheat next day in frying pan, toaster oven or microwave to enjoy as leftovers.
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