Creamy, hearty, and frugalone of the best recipes when the root vegetable is in season.
I just love saying that word.
What Is Rutabaga?
Elise Bauer
What’s a rutabaga?
Well, it’s sort of a large turnip glancing in the direction of a sweet potato.
It’s also called a “Swede” or a Swedish turnip.
Elise Bauer
Tosses them into anything that calls for root vegetables.
Yes, we love rutabagas here, and this mashed version is an excellent way to serve them.
Rutabagas Vs. Turnips
Although rutabagas are often mistaken for purple turnips, they are different root vegetables.
Elise Bauer
Rutabagas are sweeter, and when cooked, they have a creamier consistency than their turnip cousins.
Rutabagas are a little more yellow and oblong than turnips, which are whiter and rounder.
Mashed Rutabagas Vs. Mashed Potatoes
Mashed rutabagas can be a low-carb substitute for mashed potatoes.
Elise Bauer
Although they are higher in sugar, they contain half the calories of mashed potatoes.
it’s possible for you to actually mix the two and make mashed rutabagas with potatoes!
When are Rutabagas in Season?
You’ll start seeing these fun root vegetables in October.
Those sold in regular grocers are often coated with wax, to increase their shelf life.
So, be sure to peel the skin before cooking.
Look for rutabagas that are firm and feel heavy for their size.
How To Store Rutabagas
If your rutabagas have the tops, remove them before storage.
Be sure they are not bruised or damaged for longer term storage.
They do well in cold places, like the crisper drawer of your refrigerator.
Don’t wash them before storing, since moisture will encourage mold or rotting.
They’ll keep for 4 to 5 months this way.
Add a generous pinch of salt and boil until tender, about 30 to 40 minutes.
Drain and return the rutabagas to the pot.
Reduce the heat to low and let the rutabaga steam for a minute or two.
Then, mash with a potato masher.
Just before serving, mix in the chopped dill or chives.
