A [rutabaga](https://www.masterclass.com/articles/rutabaga-vs-turnip-explained) *(Brassica napus)* is a type of oblong root vegetable similar to a turnip, although rutabagas are actually the result of a cross between turnips and cabbages. When cooked, these tubers have a complex flavor with slightly sweet and savory notes, subtle bitterness, and even a touch of peppery heat. They are usually yellow or purple in appearance. In different areas of the world, people sometimes call a rutabaga a swede, Swedish turnip, yellow turnip, turnip, or neep (in Scotland). 

Rutabagas are distinctive for having a tough, thick skin. The skin is prone to bruising, and so it is often coated with a protective layer of inedible wax. Here are two methods for preparing the rutabaga for consumption:

1. __Microwave for a few minutes__. You can do this optional step first. Make a few small holes with a fork or the tip of a sharp knife, then heat the rutabaga in the microwave for two to three minutes. By heating the rutabaga, the flesh will soften somewhat, making both cutting and peeling easier.
2. __Halve the rutabaga__. One way to peel a rutabaga is to cut it first. You can halve the root on a cutting board, put the halves on their flat side, then slice into smaller pieces. Then, you can use a paring knife to remove the skin, wax and all.
3. __Peel the whole rutabaga__. You can use a vegetable peeler on the whole root. This will require time and effort, as the skin of rutabaga is quite thick, particularly if there is a layer of wax.
4. __Dice the rutabaga__. Once you’ve peeled and halved the rutabaga, cut it into half-inch slices with the flat end down on the cutting board—this helps keep the half-rutabaga stable). Then, turn these slices on their side and cut narrow strips, also half an inch to one inch in size. Finally, cut these into small cubes, about half an inch to one inch in size. The smaller size, with greater total surface area, makes the rutabaga easier to cook.
Rutabaga is a highly versatile root vegetable that you can prepare in various ways:

- __Mash__: Mashed rutabaga is one of the most common preparations of the vegetable. First, cut the rutabaga into one or two-inch cubes with a sharp knife. Then, boil the cut rutabaga pieces in water until they are soft. Finally, mash the pieces until they reach the desired consistency. 
- __Roast__: You can roast rutabaga with olive oil in the oven to the desired softness, and garnish with salt, pepper, or other flavorings. Cut the root into wedges or longer slices, then place them on a baking sheet in the oven to roast.
- __Fry__: You can slice rutabagas into narrow strips and deep fry to make a savory, salty side dish. Adding garlic powder or paprika can enhance the flavor profile.
- __Blend__: Rutabaga is a great addition to soups and stews for cold weather months. You can add chunks of the root to a stock or soup base. 

You can prepare rutabagas similarly to other root vegetables such as sweet potatoes, beets, parsnips, and radishes, and can swap rutabagas for other root veggies in many recipes.

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Rutabagas are bulbous, waxy-skinned vegetables. Preparing these versatile root veggies is surprisingly easy once you learn how to peel and cut them.

Rutabagas are bulbous, waxy-skinned vegetables. Preparing these versatile root veggies is surprisingly easy once you learn how to peel and cut them.

How to Peel and Cut a Rutabaga in 4 Steps

A <a href='https://www.masterclass.com/articles/rutabaga-vs-turnip-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/rutabaga-vs-turnip-explained","linkCopy":"rutabaga","category":null}'>rutabaga</a> (Brassica napus) is a type of oblong root vegetable similar to a turnip, although rutabagas are actually the result of a cross between turnips and cabbages. When cooked, these tubers have a complex flavor with slightly sweet and savory notes, subtle bitterness, and even a touch of peppery heat. They are usually yellow or purple in appearance. In different areas of the world, people sometimes call a rutabaga a swede, Swedish turnip, yellow turnip, turnip, or neep (in Scotland).

What Is a Rutabaga?

Rutabagas are distinctive for having a tough, thick skin. The skin is prone to bruising, and so it is often coated with a protective layer of inedible wax. Here are two methods for preparing the rutabaga for consumption:<ol class="mc-m-4"><li class="mc-my-4"> 1. Microwave for a few minutes. You can do this optional step first. Make a few small holes with a fork or the tip of a sharp knife, then heat the rutabaga in the microwave for two to three minutes. By heating the rutabaga, the flesh will soften somewhat, making both cutting and peeling easier. </li><li class="mc-my-4"> 2. Halve the rutabaga. One way to peel a rutabaga is to cut it first. You can halve the root on a cutting board, put the halves on their flat side, then slice into smaller pieces. Then, you can use a paring knife to remove the skin, wax and all. </li><li class="mc-my-4"> 3. Peel the whole rutabaga. You can use a vegetable peeler on the whole root. This will require time and effort, as the skin of rutabaga is quite thick, particularly if there is a layer of wax. </li><li class="mc-my-4"> 4. Dice the rutabaga. Once you’ve peeled and halved the rutabaga, cut it into half-inch slices with the flat end down on the cutting board—this helps keep the half-rutabaga stable). Then, turn these slices on their side and cut narrow strips, also half an inch to one inch in size. Finally, cut these into small cubes, about half an inch to one inch in size. The smaller size, with greater total surface area, makes the rutabaga easier to cook. </li></ol>

How to Peel and Cut Rutabagas

Rutabaga is a highly versatile root vegetable that you can prepare in various ways:<ul class="mc-m-4"><li class="mc-my-4"> 1. Mash: Mashed rutabaga is one of the most common preparations of the vegetable. First, cut the rutabaga into one or two-inch cubes with a sharp knife. Then, boil the cut rutabaga pieces in water until they are soft. Finally, mash the pieces until they reach the desired consistency. </li><li class="mc-my-4"> 2. Roast: You can roast rutabaga with olive oil in the oven to the desired softness, and garnish with salt, pepper, or other flavorings. Cut the root into wedges or longer slices, then place them on a baking sheet in the oven to roast. </li><li class="mc-my-4"> 3. Fry: You can slice rutabagas into narrow strips and deep fry to make a savory, salty side dish. Adding garlic powder or paprika can enhance the flavor profile. </li><li class="mc-my-4"> 4. Blend: Rutabaga is a great addition to soups and stews for cold weather months. You can add chunks of the root to a stock or soup base. </li></ul>You can prepare rutabagas similarly to other root vegetables such as sweet potatoes, beets, parsnips, and radishes, and can swap rutabagas for other root veggies in many recipes.

How to Cook With Rutabaga

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.

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Rutabagas are bulbous, waxy-skinned vegetables. Preparing these versatile root veggies is surprisingly easy once you learn how to peel and cut them.

Rutabagas are bulbous, waxy-skinned vegetables. Preparing these versatile root veggies is surprisingly easy once you learn how to peel and cut them.
