Have You Discovered Rutabagas?

I have. For years I bought and cooked the same vegetables. Now that I am interested in a healthier diet, I have discovered a whole new world and I am willing to try vegetables I have never eaten before.

The rutabaga is a root vegetable that is a cross between the cabbage and the turnip. I am not a fan of turnips, so at first I was reluctant to buy rutabagas. However, since I am interested in purchasing sustainable, locally grown produce, I did some research on some of these lesser known vegetables and read several articles that said rutabagas do not taste like a turnip but more like a potato. Another plus is that the carbohydrates in rutabagas (9 g) is half the amount in regular white potatoes (16 g). There are also several health benefits to eating this vegetable because they contain high levels of vitamin C and a multitude of antioxidants that help to protect against cancer.

Of course, a vegetable has to taste good in order for it to find a place on my table. I was greatly surprised the first time I cooked rutabagas. It really does taste very good and, yes, it does taste like a potato. So many potato recipes that I like can be made with this vegetable and it is comforting to know that the rutabaga is a high fiber, lower carb food.

My favorite way to utilize this vegetable is to dice the rutabaga into half-inch pieces, boil until tender and reserve them in the refrigerator for dishes where I would normally add potatoes, such as frittatas, stew or soup or even as a replacement for mashed potatoes.

Boiled Rutabaga



2-3 lb rutabaga
1 small clove garlic, smashed
1 teaspoon sea salt


Cut the ends off the rutabaga and peel it. Then cut into 1/2 inch sized pieces.

Put the rutabaga in a large pot and cover with cold water. Add the salt and bring to a boil.

Cover, turn down the heat and cook until just tender, about 25-30 minutes. Drain in a colander and use in a recipe of your choice.

One of my most favorite ways to use the precooked rutabaga is in –

Sunday Morning Hash

Ingredients for 2 servings:

1 1/2 cups precooked, diced rutabaga
1/2 medium onion, diced
1 tablespoon butter or olive oil
Dash each of salt and black pepper
4 large eggs


Heat the butter in a medium nonstick skillet with a cover and saute the onion and rutabaga over medium high heat until the rutabaga is crispy and light brown, about 10 minutes.

Salt and pepper to taste.

With a large spoon make 4 wells in the rutabaga mixture. Crack one egg into a small dish and then pour into one of the wells. Repeat with the remaining eggs.

Cover the pan, lower the heat and cook until the eggs are done to your liking.




  1. I love all veggies — except rutabaga — it is that one veggie I’ve hated since childhood. But, because it was your recipe and I love making all kinds of hash and eggs, I gave rutabagas another chance… Okay, I had to hide them a bit in some onions and peppers, but you definitely won me over to the possibilities of rutabagas!


    1. That is great. Glad you gave them a second chance. You might be ready to try scalloped rutabaga. Just sub thinly sliced rutabaga for potatoes in your favorite scalloped potato recipe. Way less carbs.


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