Rutabagas (also called swedes) are a cross between a turnip and a cabbage and look like a giant, more yellow, turnip. The taste is milder than a turnip – kind of like a cross between a turnip and a yukon gold potato.
CREAMY ROOT VEGETABLE STEW WITH GRUYERE CROSTINI
Whenever I see rutabaga, I think of this recipe. Surprisingly hearty for a vegetable stew and the gruyere crostini with fresh rosemary are scrumptious!
MASHED ROOT VEGETABLES WITH BACON VINAIGRETTE
This splurge-worthy mash uses a mix of whatever root veggies you have on hand: kohlrabi, celery root, turnips, parsnips and/or rutabagas. I love the “pop” of the mustard seeds (and the bacon – I also love the bacon).
MASHED RUTABAGAS WITH SOUR CREAM AND DILL
Rutabagas can be a tough sell (especially with the younger crowd) but they’re pretty hard to resist when they’re mashed with sour cream and fresh dill. Sometimes I forget to mention that it’s not a new mashed potato recipe until after it’s been gobbled up. 😉
ROASTED RUTABAGA WITH MAPLE SYRUP & THYME
I’m a huge fan of roasting veggies – it brings out their natural sweetness (the maple syrup helps too).
RUTABAGA SOUP WITH SAGE & WHITE CHEDDAR
They had me at sage and white cheddar! This is a great comfort soup for a cold night.
RUTABAGA, CELERY ROOT AND POTATO GRATIN
A fun twist on a traditional gratin.