Rutabaga Recipes
Hearty and satisfying rutabaga recipes — roasted sides, mashes, soups, and creative preparations for this root vegetable.
★ Dinner
DinnerSavory Rutabaga Wedges with Chipotle Aioli
A flavorful and healthy alternative to potato wedges, these roasted rutabaga wedges are seasoned with herbs and served with a spicy chipotle aioli dipping sauce.
Crystal SchuttIngredients
- 1 large or 2 small large or small rutabagas
- 2 tablespoons olive oil
- 1 tablespoon rosemary, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- to taste freshly ground black pepper
- 1/4 cup mayonnaise or alternative
- 1 tablespoon chipotle pepper puree in adobo
- 1 tablespoon apple cider vinegar
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2Peel the rutabaga and cut it into wedges or French fry shapes, about 3 to 4 cups of fries.
- 3In a large bowl, toss the rutabaga wedges with olive oil, minced garlic, chopped rosemary, salt, and black pepper until well coated.
- 4Place a baking sheet in the oven to preheat for about 5 minutes, then carefully remove and spread the seasoned rutabaga wedges evenly on the hot sheet.
- 5Bake for 30 to 40 minutes, flipping the wedges halfway through, until they are golden and crispy.
- 6While the wedges are baking, prepare the chipotle aioli by whisking together mayonnaise, chipotle pepper puree, and apple cider vinegar in a small bowl. Adjust the heat and tang to taste.
- 7Once the wedges are done, serve hot with the chipotle aioli on the side for dipping. Enjoy your flavorful and healthy snack!
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Open in Pepper →Why Rutabaga Deserves More Attention Than It Gets
Rutabaga is a cross between a turnip and a cabbage — earthier and sweeter than either parent, with a dense, starchy texture that roasts beautifully and mashes into something extraordinary. It's a winter root vegetable that can stand in for potatoes in almost any preparation.
Its natural sweetness becomes more pronounced with roasting or caramelization. Combined with butter, cream, and a small amount of nutmeg, mashed rutabaga rivals the best mashed potato preparations for depth of flavor.
On Pepper, rutabaga recipes are given the spotlight they deserve, celebrated by home cooks who appreciate this underrated root's hearty versatility in winter meals.
Quick Tips
- 1
Peel thick, not thin
Rutabaga has a thick, waxy skin and a layer of bitter flesh just beneath it. Use a sharp chef's knife rather than a peeler and cut deep enough to remove both.
- 2
Roast for sweetness
Roasting rutabaga at high heat caramelizes its natural sugars and mellows the peppery bite. Cube it evenly, toss with oil and salt, and roast at 425°F until the edges brown.
- 3
Swap for potato in mash
Mashed rutabaga is earthier and slightly sweeter than mashed potato. Use it alone or mix half-and-half with potato, and finish with butter, cream, and a pinch of nutmeg.
- 4
Add to long-braise soups
Rutabaga holds its shape during long cooking, making it ideal for stews and braised soups. Add it early and let it absorb the broth — it thickens the base as it cooks down.
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