Ingredients You’ll Need
Here I explain the best ingredients for my rutabaga recipe, what each one does, and substitution options. For measurements, see the recipe card.
Rutabaga – Look for smooth, fresh rutabagas that feel heavy for their size. (I just compare them to others at the store.) Smaller ones will be the sweetest. I prefer to peel the skin (instructions below), but if you want to leave it on, you’ll need to dip the rutabagas briefly in boiling water to remove the wax coating. Olive Oil – Helps the seasonings stick, and allows the surface to brown and caramelize. You can also use avocado oil. Spices – Garlic powder, sea salt, and black pepper. See Recipe Variations below for other ways I season these!
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. You can cook rutabaga in most ways that you would cook potatoes (see Common Questions below for other methods), but my favorite easy way to prepare them is to simply dice and roast them!
Peel And Dice:
Peeling the tough, waxy skin of rutabagas and chopping them is the hardest part! Here’s how I do it:
Cut off the ends, then cut the rutabaga in half. Slice into 3/4-inch-thick slices, which will be in the shape of semicircles. Peel the skin off each slice using a paring knife. (Some people use a peeler, but I find that a paring knife works better with the tough skin.) To dice, I stack the slices and cut them into strips, then cut the strips in the opposite direction to form cubes.
Season:
In a large bowl, toss the cubed rutabaga with olive oil, garlic powder, salt, and pepper (or any other seasonings you want to use).
Roast:
Spread the pieces on a large baking sheet, giving them plenty of space. You can line it with parchment paper, but I prefer to just use cooking spray for better browning. Roast until fork tender and golden brown. I like a sprinkle of fresh parsley or thyme over my roasted rutabaga recipe at the end!
Recipe Variations
Rutabaga recipes benefit from the same seasonings that potatoes do! I kept mine basic, but here are some other additions I’ve played with:
Fresh or dried herbs – 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. Steak seasoning – This reminds me of a steak fries experience, but in roasted form. You can use the seasoning I use for those, or use 2-3 teaspoons of my Montreal steak seasoning. If you have extra, pair your rutabaga recipe with my top sirloin steak and use the same spices. Cayenne Pepper – If you want some heat! The amount depends on your preference, but 1/4 teaspoon is a good starting point. Other Veggies – Feel free to roast rutabagas together with other hearty vegetables, such as carrots, parsnips, onions, potatoes, sweet potatoes, or even apples and pears. (Just be aware that most of these are not low carb.)
Common Questions
What is a rutabaga? A rutabaga, also known as a Swedish turnip or swede, is a nutritious root vegetable that is a cross between a turnip and a wild cabbage. They are in the Brassicas family, which also includes some of my other favorite veggies (broccoli and cauliflower, turnips, cabbage, and brussels sprouts) and others I make less often (kohlrabi, romanesco, broccolini, and bok choy). How are rutabagas different from turnips? They are both root vegetables, but rutabagas are a little sweeter and have a milder flavor than turnips. (To me, the flavor of turnips is more sharp, a little bit like radishes.) They look different, too! Turnips are small, purple on the outside, and white on the inside, while rutabagas are large and brown with yellow flesh. What does rutabaga taste like? Cooked rutabagas have a mild, sweet taste and a texture very similar to potatoes. Since their flavor isn’t strong, their starchy feel is what you’ll notice most, and they are good candidates for taking on the flavors you want. Can I cook it in other ways? Yes! I love using rutabaga to make low carb french fries or combine it with other roasted root vegetables. You can also boil it in place of celery root in my keto beef stew or celery root soup. Or cook it until soft, then mash or blend into a puree with butter or cream, similar to my mashed cauliflower.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also peel and cut the rutabaga ahead of time, and keep in the fridge for 1-2 days. Swedes that haven’t been cut can last a few weeks in the pantry, but I store them in the fridge because they last up to 4 months that way. Reheat: You can pop the rutabaga back in the oven at 350 degree F to reheat, but I actually prefer my air fryer for a faster and crispier result. The microwave is okay, but leaves it very soft. Freeze: You can freeze your roasted rutabaga for up to 3 months. I spread them on a baking sheet and freeze until solid, then transfer to a zip lock bag for long-term freezing.
Serving Suggestions
Now that you know how to cook rutabaga, all you need is a main dish! Try one of my easy, healthy dinners: Leftovers from this rutabaga recipe are perfect for making soups or salads more filling and hearty! I really like them in my sweet kale salad, or instead of squash in butternut squash salad. For soup options, toss the cubes into a pot of my sausage and kale soup, or lighten up chicken stew by using them instead of potatoes.
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, flaky air fryer cod, or glazed keto 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.
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