Rutabagas are gaining more respect these days and are showing up on more menus, and that’s okay with me. Their slightly sweet, earthy flavor makes them great for roasting. You can also mash them like potatoes and add them to soups.
Also known as swedes, rutabagas have a dense starchy texture and, when purchased in a store, have a protective waxy coat that should be removed before preparing.
Cutting a rutabaga is pretty straight-forward. For best results, we recommend the Cutco Vegetable Knife. Its name says it all. The knife is designed to slice through all types of vegetables, but really works well with hardy, dense veggies like rutabagas. The long, sharp blade easily moves through this root vegetable for safe cutting. Once it’s been sliced and diced, you can scoop up the ingredients with the wide blade.
If you’ve never had a rutabaga, it’s kind of a cross between a cabbage and turnip. Try seasoning them with things like maple syrup, rosemary, cinnamon and even molasses.
Now, here is how to cut a rutabaga.
How to Cut a Rutabaga
- Use a Vegetable Knife to slice off the root end.
- Lay the rutabaga flat on the cutting board on root end and cut in half, stem to root.
- Lay the halves flat on the cutting board and slice to desired thickness.
- Use a 2-3/4" Paring Knife to peel the skin from the slices.
- Cut the slices into strips and then crosswise to dice.