Basic Use and Preparation

Rutabagas are one of the hardier root vegetables, with a starchy, low-moisture flesh that takes well to roasting, boiling, mashing, or braising. Scrub them well under cool running water. Trim the stem and root ends and peel the tough outer skin with a sturdy vegetable peeler or a paring knife. Be sure to remove any green-tinted areas to reveal the golden flesh. You’ll need to use a hefty chef’s knife and a little force to cut this dense root into wedges, chunks, or slices. It can also be shredded or thinly sliced and eaten raw in salads.