Can You Freeze Rutabaga? 


Rutabagas are root vegetables. They are also often called yellow turnips. A rutabaga is a cross between a cabbage and a turnip. 

Rutabaga is a healthy vegetable that you can eat mashed, raw, or roasted. How do you preserve rutabaga? 

If you grew a lot in your garden, is there a way to store them and use them later? 

Roasted Sweet Rutabaga | Dining In ...
Roasted Sweet Rutabaga | Dining In With Danielle
You can freeze rutabaga to make it last longer. The best way to freeze your rutabaga is by blanching it before freezing. 

You can follow these steps to ensure your rutabagas are ready for the freezer. 

  1. You will need to fill a large bowl with ice water. 
  2. Bring a large pot of water to a roaring boil. 
  3. Trim the tops and the roots of the rutabagas and peel them 
  4. Rinse the peeled rutabaga and dice them into small pieces. 
  5. Place the diced rutabaga into the boiling pot of water. 
  6. Allow diced rutabaga to be in the boiling water for about two minutes. 
  7. After the two minutes are over, remove the rutabaga from the boiling pot and place them immediately into the ice water. 
  8. After the rutabaga cubes have thoroughly cooled off, arrange them on a baking sheet in a single layer. 
  9. Freeze the rutabaga for about two hours. 
  10. After having been in the freezer for two hours, transfer the cubes to a freezer bag.
  11. Make sure all the air is removed from the storage bag before sealing. 

When you are ready to use the rutabaga, you can boil until tender or add it to soup or pot roasts while cooking. The frozen rutabaga will last in the freezer for up to a year. 

To see the most popular kitchen gadgets just click here. 

What Is The Best Way To Peel A Rutabaga? 

Rutabagas have very thick skin. It is not the most appealing vegetable to look at either. 

Underneath its rough and thick exterior lies a very nutrient-rich vegetable that is also low in calories. In addition to their thick exterior, rutabagas are also coated in wax to keep the moisture sealed in to prevent them from drying out. 

The wax coating also allows for long shelf storage time as well. With its thick skin and waxy coating, what is the best way to peel and cut rutabaga? 

The best way to peel a rutabaga is to slice off the stem and roots with a chef’s knife to create a stable base. Stand the rutabaga upright and remove the skin with a knife, working from top to bottom. 

You can try to peel it with a vegetable peeler, however, it may feel like you are trying to peel a bowling ball. The wax will be very slippery and the vegetable peeler may glide right over the exterior. 

Can Diabetics Eat Rutabaga? 

When you are diabetic, food has a different meaning. You need to be careful of not just the main dishes that you eat but also fruits and vegetables as well. 

Not all fruit and vegetables are made the same; they each affect the body and blood sugar levels differently. 

How about rutabagas? Are they a good option for diabetics to eat? 

Root vegetables, such as rutabagas, are okay for diabetics to eat. A recent study has found that root vegetables have few carbohydrates, are rich in Vitamin C, and are high in fiber. 

You no longer have to skip out on potatoes, carrots, and rutabaga as they can help prevent chronic disease and also don’t mess with glucose levels.   

What Can You Do With Lots Of Rutabaga?

Whether there was a sale at the store or you grew a lot in your garden, a lot of rutabagas can be overwhelming. You can put some in the freezer, but eventually, you will need your freezer space for other foods. 

Are there other options of what you can do when you have an overabundance of rutabaga? 

There are all sorts of side dishes that you can create if you have an overabundance of rutabaga. If you do not have enough freezer space to store rutabagas, you can also store them in your fridge for a little over a week. 

Here are a couple of different side dish ideas to help use up some of your rutabagas. 

Mashed Potatoes And Rutabaga With Lemon

This side dish will help reduce your rutabaga stockpile tremendously. In order to prepare this delicious side dish, you will need:

  • 2 pounds of rutabaga, peeled and cut into two-inch pieces
  • 2 pounds of gold potatoes, peeled and quartered
  • 12 tablespoons unsalted butter at room temperature
  • 1 ½ cup half-and-half, warm
  • 1 tablespoon olive oil
  • 1 ½ tablespoons lemon zest, finely grated
  • 8 scallions 
  • ⅓ cup chopped parsley
  • 1 ½ cups unseasoned breadcrumbs
  • Cover the rutabaga and potatoes with cold generously salted water in a large pot and bring the pot of water and vegetables to a boil. Once the pot is in a boil, bring the heat to a simmer and simmer the vegetables for about a half-hour. 
  • Drain the vegetables and return the pot to low heat and stir in 8 tablespoons of butter. Mash vegetables until you have a smooth texture. 
  • Melt the other 4 tablespoons of butter and olive oil over medium-high heat in a medium pan. Add the lemon zest and scallions to the warmed butter and oil. Cook for about 2 minutes and add the parsley and breadcrumbs. Stir until the breadcrumbs are evenly toasted. 
  • Transfer the mashed vegetables to a serving dish and sprinkle with the breadcrumbs before serving. Garnish the dish with the scallion slices. 

Roasted Rutabaga

You can use this rutabaga side dish for almost any dinner. In order to make your roasted rutabaga you will need: 

  • 1 large rutabaga
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • ½ teaspoon apple cider vinegar
  • ½ cup chopped parsley
    • Wash and peel the rutabaga. Cube into bite-size pieces. 
  • Place the cubed rutabaga onto a baking dish and cover with olive oil, salt, and pepper. 
  • Roast the rutabaga at 425º F until they are soft and golden.
  • Toss in a bowl with apple cider vinegar and parsley.

Final Thoughts

Next time you are looking for a new side dish for dinner, you can use rutabaga. They are good to keep in the freezer for a year or on your shelf for a week and a half. 

This root vegetable is an excellent side dish that is not only nutrient-rich but delicious as well. 

Hannah R.

Hey, I'm Hannah and I'm the founder of Get Eatin'.

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