If rutabagas have turned up in a recipe or caught your eye at the store, here's what you need to use them with confidence and how to choose them, cook them, store them, what to substitute, and 6 recipes to try them in.
Rutabagas are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 cup, cubes | 170 grams |
| 1 cup, mashed | 240 grams |
| In Chinese: | 芜菁甘蓝 | |
| British (UK) term: | Rutabagas | |
| en français: | rutabagas | |
| en español: | colinabos |
There are 6 recipes that contain this ingredient.
Scandinavian rutabaga and potato casserole (lanttulaatikko) with cream, dark corn syrup, and warm spices. A slow-baked Finnish holiday side for Christmas dinner.
Glazed root vegetables with turnip, rutabaga, sweet potato, and winter squash baked in a brown sugar, ginger, and apple cider vinegar glaze, finished with toasted walnuts. Holiday side-dish gold.
Root vegetable hash mashes boiled rutabaga, carrots, and red potatoes with butter for a rustic textured side. A British-style smash with sweet earthy depth and skin-on flecks.
Irish rutabaga pudding baked from mashed rutabaga with bread crumbs, egg, butter, and a touch of sugar. A traditional side dish with a creamy, custard-like texture and earthy sweetness.
Irish Lamb Stew with Root Vegetables and Green Peas recipe
Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.