Rutabaga Recipes

We're guessing you don't cook with rutabagas often, but there are so many good reasons to give this overlooked root vegetable a chance. Rutabagas are actually a cross between a turnip and a cabbage, which is pretty evident once you cut into one and experience that distinctive smell. Eaten raw, they are slightly bitter but mostly mild. Add one shredded up with pieces of carrot and apple in a hearty kale salad. And even though rutabagas look large and intimidating, cooking them is easy. Just simply remove the skin with a sharp vegetable peeler, chop them up and cook them like you would any other root vegetable—roasted, boiled, sautéed and more. F&W's guide to this underdog ingredient includes amazing recipes you can cook during every season.

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