Poor rutabaga! It’s definitely not the most attractive root veggie out there but looks alone don’t matter! Once you move passed outward appearances you are on your way to many tasty meals. Rutabagas are a cross between a turnip and a cabbage and are a staple in fall and winter cooking. They have beige colored skin tinged with purple and their inside flesh is a light yellow. Their flavor is mild and slightly sweet with just a hint of spice. They are a great substitute for potatoes if you are looking to add more depth of flavor to a recipe but want to keep textures the same.


Fall, Winter

Cooking Options

Roasted, Boiled, Steamed, Sautéd, Grilled

Storage Best Practice

Store the roots in a plastic bag in a cool place (like a root cellar or basement) for up to 3 months.

All Rutabaga Recipes