Rutabagas, called swedes in Britain, are a root vegetable related to the turnip with a sharp-sweet flavor. Peel away their waxy skin before cooking. happybellynh says they can be used anywhere you’d use other root vegetables: in soups, stews, roasts, pot pies, and casseroles.

Rutabagas can be prepared like mashed potatoes: cubed and boiled, then mashed with milk and butter. Candy likes them roasted, covered, with a bit of stock until tender, then puréed with butter and sherry. soupkitten mashes them together with potatoes. Harters likes them mashed with carrots, and grated/steamed rutabagas, carrots, and leeks.

Rutabagas make good creamy soups. dkenworthy likes CHOW’s Smoked Paprika and Rutabaga Bisque, saying: “The sweet, smoky flavor of the paprika really complemented the sharpness of the rutabaga.” greedygirl recommends Gordon Ramsay’s caramelized swede soup.

And check out CHOW’s Rutabaga with Mustard and Scallions.

Board Link: Rutabagas -- educate me, please.

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