I bought a rutabaga at the store the other day and thought I’d give it a try. Neither my husband or I have ever had one (as far as we know) and my mom didn’t know much about it either.

I looked online and found what appeared to be a simple recipe for Rutabaga and Carrot Puree from Epicurious. We tried it out last night and it was pretty good – the finished product had a slight raw vegetable flavor to it. The raw rutabaga looked and smelled a bit like a turnip.

I probably won’t add it to my menu all that often, but it would probably work well with something like a roast or pork chops.

Below is the exact recipe from Epicurious.com


2 rutabagas (2 1/2 lb total), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt


Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

Cooks’ note:
• Purée keeps, covered and chilled, 3 days.

I made no adjustments to this recipe….it was pretty good.

Check out this website for info on the rutabaga.