Rutabaga Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my rutabaga recipe, what each one does, and substitution options. For measurements, see the recipe card.

What Is A Rutabaga?

Rutabaga, also called Swedish turnip or swede, is a root vegetable that is a cross between a turnip and a wild cabbage. They’re in the Brassicas family, which also includes some of my other favorite veggies (broccoli, cauliflower, turnips, cabbage, and brussels sprouts) and others I make less often (kohlrabi, romanesco, broccolini, and bok choy).

What Does Rutabaga Taste Like?

Rutabagas taste mildly sweet and earthy and starchy, which is what makes them such a great low carb potato substitute. It does have a subtle peppery flavor, but roasting mellows out that sharpness.

They’re sometimes confused with turnips, which are smaller and usually purple on the outside, white inside. Rutabagas are generally sweeter and milder than turnips, with a denser, more potato-like texture when cooked. Visually, they are larger, brown on the outside, and yellow inside.

What To Look For:

Peak rutabaga season is fall and winter, but some stores in my area have them year-round. I look for smooth ones that feel heavy for their size, without soft spots or shriveling. Smaller ones are the sweetest, so I prefer them.

I prefer to peel the skin (see instructions below), especially because most grocery store rutabagas have a wax coating. If you want to leave it on, scrub the skin and then dip the rutabagas in boiling water to remove the wax. I still don’t recommend eating the skin, as it’s quite tough, but this saves you the effort of peeling.

Other Ingredients:

• Olive Oil – For flavor, browning, caramelizing, and to help the seasonings stick. Avocado oil works great, too.
• Spices – I kept this rutabaga recipe simple with garlic powder, sea salt, and black pepper. But there are so many other ways I’ve enjoyed it — see my recipe variations below!

How To Cook Rutabaga

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.

Peel And Cut The Rutabaga

Peeling and cutting rutabaga is the trickiest part. Here’s the easiest way I’ve found to prepare it:

• Cut off the ends, then cut the rutabaga in half. Placing the flat side down gives you a more stable surface for the next steps.
• Slice each half into 3/4-inch-thick semicircles. I try to keep the slices the same thickness.
• Peel the skin from each slice using a paring knife. You can use a vegetable peeler, but I find a paring knife works better for removing the thick, waxy skin.
• Dice the peeled slices into 3/4-inch cubes. I stack a few slices, cut them into strips, then cut across the strips to make cubes.

Season Your Way

In a large bowl, toss the cubed rutabaga with the olive oil and seasonings. Or try one of my other seasoning variations below.

Roast In The Oven

Spread the pieces on a large baking sheet, giving them plenty of space. You can line it with parchment paper, but I prefer an unlined pan with cooking spray for better browning.

Roast this rutabaga recipe until it’s fork tender and golden brown. I like a sprinkle of fresh parsley or thyme at the end!

Seasoning Variations

Rutabaga works well with many of the same savory seasonings as potatoes, but its subtle sweetness also gives you more to play with. Here are some of my favorite ways to change up the flavor:

• Herby – Such as rosemary, thyme, parsley, or basil… or just whip up my Italian seasoning mix in a few minutes. My rule of thumb is 1-2 tablespoons of fresh herbs or 1-2 teaspoons of dried herbs per pound of rutabaga. I especially like rosemary or thyme here because they feel like fall, and so does this rutabaga recipe.
• Smoky – Add 1/2 teaspoon of smoked paprika per pound of rutabaga. For a bolder, more savory version, use 2-3 teaspoons of my Montreal steak seasoning instead, which reminds me of a steak fries experience. (And if you have extra, pair your rutabaga recipe with my top sirloin steak and use the same spices!)
• Spicy – Add 1/4 teaspoon of cayenne pepper per pound for noticeable heat, or start with 1/8 teaspoon if you prefer just a little kick. You can combine it with the smoked paprika above for a smoky-spicy version.
• Buttery – I don’t recommend using butter to actually roast this rutabaga recipe (it will burn), but I recently tried tossing it in 1-2 tablespoons of butter after roasting (like I do for my air fryer potatoes). And it was magical.
• Parmesan – Sprinkle about 1/4 cup of finely grated Parmesan per pound of rutabaga halfway through roasting. Adding it later gives the cheese enough time to melt, brown, and get a little crispy without burning before the rutabaga is tender.

Serving Ideas

Now that you know how to cook rutabaga, all you need is a main dish! Try one of my easy, healthy dinners:

• Chicken – Chicken leg quarters roast at the same temperature, so you can make them at the same time (I just start them a little earlier, since they take longer). I also love using rutabaga to soak up the sauce from my garlic butter chicken, which you can cook while you’re waiting on the oven. If you want something super simple, you can’t go wrong with my juicy air fryer chicken breast.
• Fish – I usually serve fish with green veggies, but this one is a nice comforting change of pace. Try my simple baked tilapia, air fryer cod, or glazed salmon for weeknights, or crab stuffed salmon if you want to get fancy.
• Steak Or Chops – Have your “meat and potatoes” with my lighter roasted rutabaga recipe instead! It works well with all kinds, from London broil to ribeye and even pork steak or pork chops.

More Rutabaga Recipes

Roasting is my favorite easy way to cook rutabaga, but you can also mash, fry, sauté, boil, or simmer it, too. Here are some ways I like to use it:

• Make fries – Cut raw rutabaga into sticks instead of cubes and make my crispy rutabaga fries, which includes both oven and air fryer options. So good with sugar-free ketchup!
• Roast it with other veggies – Rutabaga is a natural addition to roasted root vegetables, including carrots, parsnips, onions, potatoes, and sweet potatoes. Even apples and pears work well. Just keep the pieces similar in size so everything cooks evenly.
• Mash or puree it – Boil peeled rutabaga until very tender, then drain well and mash with butter and cream, similar to my mashed cauliflower. For a smoother puree, blend it instead.
• Add it to soups and stews – Raw rutabaga cubes can simmer until tender in place of other root veggies. Try it instead of celery root in my beef stew or celery root soup, or swap it for the potatoes in my chicken stew or clam chowder.
• Eat it raw – Yes, you can do that! I like to thinly slice or shred it over salads to give them an extra crisp texture and sweet, peppery flavor. My favorite is to add it to my taco slaw!
• Use leftover roasted rutabaga – Since it’s already cooked, add leftovers near the end of soups, stews, or a breakfast hash, just long enough to warm through. I also like the sweet-savory contrast of chilled roasted rutabaga in my kale salad, or you can use it in place of the squash in my butternut squash salad.