Rutabaga Recipes

I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste.

This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com.

This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.

Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer's markets.

If you want an Indian twist on the classic root vegetable bake, then this is a scrumptious alternative. I found that leaving it overnight to cool and then slow cooking it the next day blended the flavors beautifully.

Combine couscous, rutabaga, and nutritional yeast, then pour on a dressing. You have an interesting combination of flavors! This makes a great vegetarian meal! This is a basic recipe. More herbs or extra vegetables may be added for color and flavor.

This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin.

These rutabaga noodles are much lower in carbs than traditional pasta and have a nice nutty flavor with a hint of sweetness. They even look like real pasta!

This is a new recipe I discovered this past Thanksgiving. We wanted to try a a new vegetable. I have to admit rutabaga, or yellow turnip as it is sometimes called, was something I wasn't totally wild about trying, but it turned out great. I love it now! Definitely a repeat!

An easy and delicious weekday meal; just throw the ingredients in your slow cooker in the morning and come home to a hot and ready meal. I find it difficult to keep my roommate from sneaking scoops before dinner! If you are watching your sodium intake, use reduced or no-sodium broth and you are set! Recipe serves 6 as a reasonable size main dish, just add buns or biscuits to make it a full meal.

Rutabagas are addictive on their own. Add bacon and they are heaven in your mouth!

This is a really tasty, mostly hands-off recipe, great for using holiday leftovers and a good hearty meal. Freeze leftovers for a later date.

This mashed rutabaga is a healthy side dish that is tasty, too. Buttermilk adds extra flavor.

Rutabaga and rice baked together in a casserole dish make a tasty side.

Rutabaga was a vegetable that I seldom cooked because it took so long but with the Instant Pot® it's ready in just over 30 minutes.

While touring Ireland, our family ordered Irish stew at most of the many pubs and restaurants we ate at in order to determine what features we liked best in an Irish stew. This recipe is my attempt to recreate the flavor we preferred. The broth is made the day ahead and I like to use the slow cooker, but the recipe could be adapted for the oven or stovetop.

This is a family favorite at holidays, particularly among the adults. Shallots can be substituted for onion and hazelnuts substituted for pecans if desired.

Roasted sweet potatoes, onions, and rutabaga with various citrus juices squeezed on top. I didn't like sweet potatoes until I made this for my sweet potato-loving family. Now I have them whenever I can! This is a great side dish anywhere you would regularly serve mashed potatoes. Honestly, I've eaten a bowl of just this as a meal. Feel free to season as you'd like.

Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.

My Dad used to make this when I was a kid. The ketchup sounds strange, but it gives this recipe it's marvelous flavor. Even the kids will eat these vegetables!

A delicious, easy to make rutabaga soup for brisk winter evenings.

A delicious, hearty soup.