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Root for Rutabaga! - 39 recipes

A Rutabaga is a root vegetable that is commonly referred to as a turnip. They have a fantastic flavor, are easy-to-make and can be made to be a nutritious side dish.

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By HeatherS

Rate this recipe 4/5 (1 Votes)
Mashed Rutabagas with Crispy Shallots 1 Picture
Details

Servings 6
Preparation time 15
Cooking time 50

  • 1-1/2 cups light olive or vegetable oil
  • 3 tablespoons unsalted butter
  • 5 to 6 shallots, peeled and sliced into thin rings
  • 2 large yellow turnips (rutabagas), about 4 pounds total
  • Kosher salt
  • 1 cup whole milk
  • 6 tablespoons (3/4 stick) salted butter
  • 1/2 teaspoon freshly ground black pepper

See this recipe

Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees

Top rated Rutabaga recipes

By

Rutabaga, also called turnip, is an often overlooked (but tasty) root vegetable

  • Horseradish Rutabaga Mash:
  • 1 lb (454 g) beef top sirloin grilling steaks
  • 1/2 tsp (2 mL) smoked paprika
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 tsp (5 mL) vegetable oil
  • 1 rutabaga, (about 1-3/4 lb/790 g), peeled and cubed
  • 2 cloves garlic
  • 1 lb (454 g) russet potatoes, peeled and cubed
  • 1/4 cup (60 mL) light sour cream
  • 2 tbsp (30 mL) prepared horseradish
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (60 mL) chopped fresh chives
4.6/5 (13 Votes)

By

Preheat oven to moderate (375°)

  • 1 rutabaga (1 1/2 pounds)
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon honey
  • 1/8 teaspoon pepper
5/5 (2 Votes)

By

From NYTIMES

  • 1 1/2 pounds rutabaga, peeled and cut into 3/4-inch pieces
  • 5 tablespoons extra virgin olive oil, more for drizzling
  • 1 tablespoon maple syrup
  • 3/4 teaspoon kosher salt, more to taste
  • Freshly ground black pepper to taste
  • 1 1/2 cups farro
  • 2 tablespoons finely chopped shallot
  • 2 teaspoons red wine vinegar, more for drizzling
  • 1 fat garlic clove, minced
  • 1/2 cup crumbled ricotta salata or feta cheese
  • 1/2 cup toasted, chopped hazelnuts
  • 2 bunches watercress or arugula, cleaned and trimmed.
4.5/5 (2 Votes)

By

Boil the vegetables together in a large pan of boiling salted water for about 20 minutes, or until soft

  • 10 oz (300g) carrots, cut into small pieces
  • 7 oz (200g) rutabaga, cut into small pieces
  • salt
  • 2 tbsp butter
  • 1 tsp light brown sugar (optional)
  • pinch of grated nutmeg
4.8/5 (8 Votes)

By

Recipe courtesy of Food Network Magazine

  • 1 4 - to 5-pound piece corned beef brisket (spice packet discarded)
  • 2 teaspoons allspice berries
  • 1 teaspoon black peppercorns
  • 5 bay leaves
  • 8 sprigs thyme
  • 5 cloves garlic, crushed
  • 2 12 -ounce bottles hard cider
  • 1/2 cup Irish whiskey (or use low-sodium chicken broth)
  • 3 tablespoons brown mustard
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons prepared horseradish
  • 1 medium rutabaga, peeled and cut into 1-inch chunks
  • 2 leeks (white and light green parts only), halved lengthwise, cut into 1/2-inch pieces and well rinsed
  • Chopped fresh parsley, for topping
5/5 (3 Votes)

By

Cook onion in non stick skillet in 1 teaspoon (5 ml) butter until tender

  • Ingredient
  • 1/2 cup onion, chopped
  • 1 tbsp butter, melted
  • 3 cups cooked & mashed rutabaga
  • 2 eggs, separated
  • 1/4 cup milk
  • 3 tbsp all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • pepper to taste -
  • 1/2 cup whole wheat bread crumbs
5/5 (2 Votes)

By

Peler le rutabaga,les poires et les pommes de terre

  • 1 rutabaga
  • 2 poires
  • 2 pommes de terre
  • 1/3 tasse melange laitier pour cuisson a 5%
  • 2 c a the flocons d'oignons
  • sel et poivre
5/5 (1 Votes)

By

Heat oil in large pot over medium heat

  • 3 tablespoons extra-virgin olive oil
  • 2 large rutabagas, peeled and cut in 3/4" chunks
  • 2 firm-ripe Ajnou pears, peeled, cored and quartered
  • 1 teaspoon coarse salt
  • 3/4 cup water
  • Pepper to taste
5/5 (1 Votes)

By

In a large saucepan over medium-high heat, melt the butter

  • 1/4 lb (1 stick) butter (113gm)
  • 1 cup roughly chopped onion (230gm)
  • 1 cup peeled, cored and roughly chopped Granny Smith apple (230gm)
  • 1 cup peeled and roughly chopped rutabaga (230gm)- frozen ones are fine too
  • 1 cup peeled, seeded, and roughly chopped butternut squash (230gm)
  • 1 cup peeled and roughly chopped carrots (230gm)
  • 1 cup peeled and roughly chopped sweet potato (230gm)
  • 1 quart good chicken stock (1 lt)
  • 2 cups heavy cream (480ml)
  • 1/4 cup maple syrup (60ml)
  • Salt and cayenne pepper (optional) to taste
5/5 (1 Votes)

By

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for...

  • 4 cod fillets - (8 oz ea) skin on
  • 2 pounds rutabaga peeled, and cut into 1" dice
  • 1 vanilla bean
  • 1 stick unsalted butter cut into pieces
  • Fine sea salt as needed
  • 4 small sprigs fresh rosemary
  • Freshly-ground black pepper to taste
  • 1 tablespoon olive oil
5/5 (1 Votes)

By

Quick and easy to make, this kale salad includes sweetness from apples and carrots, and the unique flavors from the...

  • 2 pounds curly kale, stemmed and leaves thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon agave syrup
  • Pepper
  • 1 medium carrot, julienned
  • 1 Granny Smith apple, peeled and julienned
  • 1 cup peeled and julienned rutabaga
  • 2 scallions, thinly sliced
4/5 (24 Votes)

By

1.Combine veggie broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot

  • 7 cups vegetable broth
  • 3 pounds potatoes, peeled and cubed
  • 1 1/2 pounds rutabagas, peeled and cubed
  • 1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
  • 8 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3/4 cup vegan butter, softened
  • 3 onions, thinly sliced
  • salt to taste
  • ground black pepper to taste
4.6/5 (12 Votes)

By

If you have a food processor, now is the time to use it: grate the rutabaga, zucchini, parsnip and onion using the ...

  • 1 medium rutabaga, peeled and grated
  • 1 large zucchini, trimmed and grated (you can leave the skin on)
  • 1 medium parsnip, peeled and grated
  • 1 large onion, chopped
  • 1/2 cup chopped fresh herbs (I used a mix of parsley and fresh dill; cilantro is also nice)
  • 6 cloves garlic, chopped
  • 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
  • 1/2 cup (120 ml) vegetable broth or stock
  • fine sea salt, to taste
4.6/5 (9 Votes)

By

Preheat oven to 400. Whisk together maple syrup, oil, lemon juice, and 1/4 tsp salt in a large bowl

  • 1/2 c maple syrup
  • 2 1/2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • coarse salt and freshly ground pepper
  • 2 lb rutabega cut into 1 1/2" pieces (5 c)
  • 3/4 lb brusselssprouts trimmed and halved lengthwise
  • 1/3 c toasted hazelnuts, chopped
4.5/5 (2 Votes)

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