Simple Spiralized Rutabaga Recipe (2024)

FAQs

What is the best way to eat rutabaga? ›

They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber. Refrigerate rutabagas, unwashed, in a plastic bag for up to 10 days.

Rutabagas mix well with other root vegetables. Mix with carrots, pota- toes, and turnips to make a healthy vegetable stew. The wax and skin of rutabagas must be peeled before cooking. A sharp paring knife is better than a vegetable peeler.

Peel and dice rutabaga into 1/2-inch pieces. Bring a large pot of salted water to a boil. Add rutabaga and simmer until tender, about 30-40 minutes. Drain and allow to cool.

Microwave for a few minutes.

Make a few small holes with a fork or the tip of a sharp knife, then heat the rutabaga in the microwave for two to three minutes. By heating the rutabaga, the flesh will soften somewhat, making both cutting and peeling easier.

How Do You Get the Bitter Taste Out of Rutabagas? If you find that rutabagas are too bitter for you, add up to a tablespoon of sugar to accentuate the sweetness and stir to combine. This will help to counteract the bitterness.

‌Although rutabagas have many health benefits, they must be eaten in moderation. They can cause discomfort if you have irritable bowel syndrome or allergies related to cruciferous vegetables. If this is the case, talk to your doctor before adding them to your diet.

If you try it and it tastes bitter, you probably have the gene that makes certain compounds in rutabagas taste bitter. The gene is relatively rare, but that gene may be causing your displeasure. For the rest of us, a well-prepared rutabaga can be a revelation.

Peel and prep: Start by peeling the rutabaga with a vegetable peeler or a sharp knife. Cut off the ends and discard any blemishes. Then, cut the rutabaga into smaller, evenly sized pieces for easier and more uniform cooking. Boiling: Place the cut rutabaga pieces in a pot and cover them with water.

You can enjoy rutabagas raw or cook them similarly to how you cook potatoes, but be sure to peel the skin, as these vegetables usually have a protective wax coating. Meanwhile, its leaves can be added to salads or soups.

If they're overcooked, they will disintegrate [source: Leslie Beck]. Here are some ways to prepare rutabaga. Baking Slice the rutabaga and place it in a shallow baking dish. Sprinkle it with a few tablespoons of water and bake in the oven at 350 degrees Fahrenheit (176.6 degrees Celsius) until tender.

Are rutabagas healthier than potatoes? ›

Rutabagas, which are high in vitamin C and fiber, make a great alternative to potatoes in a low- carb diet: One cup of boiled and cubed rutabaga contains 12 grams of carbohydrates, while the same amount of boiled and cubed potatoes contain 31 grams of carbohydrates. A rutabaga has no trans fat or cholesterol.

Good rutabagas should be between 3 to 5in in diameter at the top. Bigger ones are too tough, and smaller ones can be more bitter. Ripe rutabaga has purple-tinged skin, which, when scratched, reveals yellow flesh beneath. Pick ones with smooth skin and without bruises and sprouts.

To microwave: prick rutabaga in several places. Wrap in paper towel; place in microwavable dish. Cook on High, turning halfway through cooking, for 14 to 17 min. (for 1 kg) or until knife easily pierces centre.

The quality and flavor of rutabagas are much improved when the roots are fully matured and are exposed to frosts before harvest. Immature roots have a bitter taste, and if early seeded rutabagas are left in the field until late fall, the roots tend to become fibrous and woody.

Although people can eat rutabagas raw, they have a strong flavor best suited to cooking. People should peel them before cooking to remove the skin and wax. A person may cook rutabagas using the following methods: baking or roasting.

Rutabaga flesh is quite hard, so cut it using a sharp knife. This vegetable can be eaten raw or cooked. Try rutabagas: Boiled and mashed with other root vegetables like potatoes or carrots.