Cook Rutabaga

Rutabagas are an often underused, neglected vegetable, but they are quite easy to cook and can be prepared a number of different ways. Here are a few cooking methods worth knowing.

Ingredients

Makes 2 to 4 servings, each

Roasted Rutabaga

  • 1 lb (450 g) rutabaga
  • 3 Tbsp (45 ml) water
  • 2 Tbsp (30 ml) vegetable oil
  • 1 onion, cut into slices (optional)
  • Salt (optional)

Stir-Fried Rutabaga

  • 1 lb (450 g) rutabaga
  • 2 Tbsp (30 ml) vegetable oil
  • Salt (optional)

Boiled Rutabaga

  • 1 lb (450 g) rutabaga
  • Water
  • 2 tsp (10 ml) salt

Braised Rutabaga

  • 1 lb (450 g) rutabaga
  • 2 cups (500 ml) chicken or vegetable broth
  • Salt (optional)

Steamed Rutabaga

  • 1 lb (450 g) rutabaga
  • Water
  • Salt (optional)

Microwaved Rutabaga

  • 1 lb (450 g) rutabaga
  • 3 Tbsp (45 ml) water or broth
  • 2 Tbsp (30 ml) butter (optional)

Steps

Before You Begin: Prepare the Rutabaga

  1. Rinse and dry the rutabagas. Thoroughly rinse rutabagas under cool, running water, scrubbing the skins with your fingers to remove any surface dirt. Dry with clean paper towels when done.
    • If necessary, use a soft vegetable brush to gently scrub away the dirt.
    • Make sure that the rutabaga is completely dry when done. Otherwise, it could be slippery when you try to cut it, which could lead to an accident with the knife.
  2. Trim off the top and bottom. Use a sharp chef's knife to trim 1/2 inch (1.25 cm) from the top and bottom of each rutabaga.
    • By cutting off the top and bottom of the root vegetable, you give yourself two flat surfaces to work with, thereby making the upcoming peeling and cutting processes much easier.
  3. Use a paring knife to remove the skin. Glide the sharp blade of the paring knife just beneath the skin of the rutabaga to remove it.
    • You could use a vegetable peeler instead, but many find a paring knife to be easier when peeling rutabagas. These vegetables are usually sold with a food-grade wax coating on the surface, and a standard vegetable peeler may not be sharp enough to break through this wax.[1]
  4. Cut the rutabaga into halves and quarters, if desired. Unless the recipe you have requires the use of a whole rutabaga, use a chef's knife to cut each rutabaga in half lengthwise and then in half crosswise, forming quarters.[2]
    • Place the rutabaga on one of its flat, cut ends when making your first lengthwise cut. Cut the vegetable in half from top to bottom.
    • For the crosswise cut, flip each half onto the newly cut side. Cut from the round side to the newly cut side, straight in half.
  5. Slice or cube the remaining quarters as needed. Some recipes will call for 1 to 2-inch (2.5 to 5-cm) cubes, while others will require thin slices. Regardless of the shape or size you settle on, each piece should be roughly the same size and thickness to promote even cooking.
    • If you need to make slices, try using a mandoline. This kitchen utensil has a special blade that can easily create slices of varying thicknesses.

Roasted Rutabaga

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Meanwhile, prepare a baking sheet by coating it with nonstick cooking spray.
    • For an easier cleanup, skip the cooking spray and cover the bottom of the pan with a sheet of aluminum foil or parchment paper.
  2. Arrange rutabaga slices on the baking sheet. Spread out 1/4-inch (0.625-cm) slices in a single, even layer on your prepared baking sheet.
    • It is advisable that you keep the slices in one layer to promote even cooking and even browning.
  3. Add slices of onion, if desired. Spread out a single layer of thinly sliced or chopped onions over the layer of rutabaga slices.
    • If possible, let the rutabaga peek out from beneath the onion so that the rutabaga has a chance to brown along with the onion.
  4. Sprinkle the slices with water and oil. Drizzle the water and oil over the contents of the pan. Make sure the oil covers as much of the rutabaga and onion as possible, rather than letting it seep onto the baking sheet.
    • Strictly speaking, only water is necessary. Adding oil adds more moisture to the rutabaga, though, and it also helps the surface of the vegetable to brown when exposed to the upper heating element.
  5. Bake until fork tender. Cover with a sheet of aluminum foil and cook for 35 to 45 minutes.
  6. Brown the rutabaga slices. Remove the foil and let the rutabagas continue to roast for another 15 to 25 minutes.
    • If you did not add the oil, you can skip this step and, instead, simply cook the slices covered for a full 50 to 60 minutes.
  7. Serve hot. Sprinkle with salt, if desired, and transfer to serving plates or use in other recipes calling for cooked rutabaga.

Stir-Fried Rutabaga

  1. Heat oil in a large skillet. Place the vegetable oil in a large, heavy skillet and let it warm up over medium-high heat for a few minutes.
    • The oil should not begin to smoke, since this is an indication that it has gotten too hot and has begun to break down. It should appear smoother and glossier, however.
  2. Add slices of rutabaga to the hot oil. Place 1/4-inch (0.625-cm) slices of rutabaga in the skillet, arranging them as evenly as possible.
    • Try to keep the slices to a single layer. Even if you exceed one layer, however, you should still be able to cook the slices in a single batch. You will just need to make sure that all of the slices have a chance to cook in the oil.
  3. Cook until crisp. Stir frequently and cook uncovered. This should take about 6 to 7 minutes.
    • Stir frequently with a spatula or wooden spoon so that each side of each slice receives equal time in the oil, becoming evenly crisp and evenly cooked.
  4. Serve hot. Sprinkle with salt, if desired, and transfer to serving plates or use in other recipes calling for cooked rutabaga.

Boiled Rutabaga

  1. Bring a large stockpot of water to a boil. Fill a stockpot 2/3 full with cold water and bring it to a boil over high heat.
  2. Add salt. Sprinkle a generous dash of salt into the water and let it dissolve.
    • The salt is only optional, but salting water can make the rutabaga much more flavorful when done. As rutabaga boils, it can absorb the dissolved salt along with the water. The salt gets into the inner flesh of the rutabaga, flavoring it from the inside out as well as on the surface.
  3. Cook the rutabagas in boiling water until fork tender. Add cubed, sliced, or whole rutabaga to the boiling water and cover. Cook for 7 to 10 minutes, if using slices or cubes, or 25 to 35 minutes, if using whole rutabagas.
    • Uncover the stockpot occasionally as the rutabaga boils. This lets the gases released by the root vegetable to escape, thereby improving the final flavor.
    • If you plan on using cubed, boiled rutabaga for mashed rutabaga, boil it for 30 to 40 minutes, instead.
  4. Drain and serve hot. Pour the contents of the stockpot through a colander to drain out the water. Serve immediately or use in a recipe calling for boiled rutabaga.
    • If you choose to mash the boiled rutabagas, add 1 to 2 Tbsp (15 to 30 ml) of butter to the soft chunks and mash thoroughly with a potato masher. You can also add a pinch of nutmeg.[3]

Braised Rutabaga

  1. Arrange sliced or cubed rutabagas in a large skillet. Place the skillet on the stove but do not turn the heat on yet.
    • Keep the rutabagas in an even, single layer if possible. The slices or cubes need equal exposure to the broth in order to cook evenly.
  2. Add broth. Pour enough vegetable or chicken broth into the skillet to coat at least the bottom 1/4 inch (0.625 cm).
    • You can cover a bit more depth, but the pieces should be no more than halfway submerged.
  3. Simmer until fork tender. Cover the skillet and cook for 15 to 20 minutes.
    • Stir and turn the rutabaga pieces every few minutes to ensure that all sides and all pieces are cooking evenly.
  4. Serve hot. Sprinkle with salt, if desired, and serve immediately or use in another recipe calling for cooked rutabaga.

Steamed Rutabaga

  1. Bring 2 inches (5 cm) of water to boil in a large stockpot. Place the stockpot on the stove and boil the water over high heat.
    • The water level should not be high enough to reach the bottom of your steamer basket. If the water can reach through the bottom of the steamer basket, you may end up partially boiling any rutabagas at the bottom of the basket while not cooking those at the top long enough.
  2. Place cubed rutabaga in a steamer basket. Arrange the rutabaga chunks evenly throughout the basket.
    • If you do not have a steamer basket, you could use a metal colander, instead. Make sure that the colander can fit over the lip of the stockpot and that the lid of the stockpot can still fit on top with the colander inside.
  3. Steam until fork tender. Cover and cook for about 25 to 35 minutes.
    • Keep the lid on the stockpot the entire time. This method relies entirely on the build-up of steam inside the stockpot, and lifting the lid can release too much steam and increase the overall cooking time.
  4. Serve hot. Transfer to a serving dish and sprinkle with salt, if desired. Serve immediately. Otherwise, use it in a recipe that calls for cooked rutabaga.

Microwaved Rutabaga

  1. Place cubed rutabaga in a microwave-safe dish. Keep the pieces in a single, even layer, if possible.
    • The pieces of rutabaga need equal exposure to the liquid you will be adding in order to cook evenly. If you must have multiple layers, do not exceed more than two.
  2. Add water or broth. For a more flavorful twist, also add dollops of butter over the surface of the cubed rutabaga.
    • Water will create the most natural taste, but the rutabaga can absorb the flavor of the chicken or vegetable broth as it cooks, making it a more flavorful option.
    • Margarine or olive oil could be used in place of butter.
  3. Cook until fork tender. Cover with microwave-safe plastic wrap or a microwave-safe lid and cook, on full power, for 7 to 9 minutes.
    • Pause the cooking process halfway through and stir the rutabagas with a spoon. Make sure that drier pieces get covered with more moisture. This substep will help ensure even cooking throughout.
  4. Let stand before serving. Let the rutabagas stand in the microwave for another 3 minutes before you remove them. After that, they should be ready to enjoy or to use in recipes calling for cooked rutabaga.

Things You'll Need

For Preparation

  • Paper towels
  • Chef's knife
  • Paring knife or vegetable peeler

Roasted Rutabaga

  • Baking sheet
  • Nonstick cooking spray, parchment paper, or aluminum foil
  • Fork
  • Spatula
  • Serving dish

Stir-Fried Rutabaga

  • Large skillet
  • Spatula
  • Serving dish

Boiled Rutabaga

  • Stockpot
  • Colander
  • Fork
  • Mixing spoon
  • Serving dish
  • Potato masher (optional)

Braised Rutabaga

  • Large skillet
  • Spatula
  • Fork
  • Serving dish

Steamed Rutabaga

  • Stockpot
  • Steamer basket or metal colander
  • Fork
  • Serving dish

Microwaved Rutabaga

  • Microwave-safe dish
  • Plastic wrap
  • Mixing spoon
  • Fork
  • Serving dish

Related Articles

Sources and Citations

  1. ↑ http://www.finecooking.com/item/5703/rutabaga
  2. ↑ http://www.chefs.edu/Student-Life/Culinary-Central/November-2011/How-To-Prepare-Rutabagas
  3. ↑ http://www.foodnetwork.com/recipes/cooking-live/mashed-rutabagas-recipe/index.html
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