Rutabaga and I have such a love-hate relationship with rutabaga, aka the big round “yellow turnip” as it is sometimes known as.It is SO easy to peel, but is a bit of a finicky vegetable to spiralize! The root is sometimes a bit tough for the spiralizer blades to cut through. Needless to say, it IS possible to make spiralized rutaba but do so with little expectation of those long, slender, elegant noodles that may achieve from other vegetables.
Check out the Twirly Rutabaga Recipes
What You Can Expect
- Earthy flavor similar to turnip
- Yellowy translucent noodles thatvary in length. If you have an easier rutabaga to spiralize, you will achieve long crunchy noodles. If the rutabaga gets consistently jammed in the spiralizer, the outcome will be shorter noodles (i.e. 4 inches long)
- Rutabaga can be extremely challenging to spiralize!
- Use the 60mm blade to spiralize, similar to celeriac – it is the most forgiving blade for stubborn root vegetables!
- Rinse the rutabaga to get some of the wax off
- Peel the rutabaga
- Tip: Cut the rutabaga in half and spiralize each half at a time. Do this for two reasons. 1. You might only need a small portion size and can make fresh noodles later with the other half! 2. The rutabaga is heavy and it is easier to spiralize in two parts . You’re less likely to wreak havoc on the spiralizer too!
- Recommended Blade: 6mm
- Do not eat raw
- Sautee on medium heat 6-8 minutes
- Steam: 6-7 minutes
- Boil: 6-8 minutes
- Bake at 350 for 15 minutes
- Recommended applications: Noodle and rice dishes, salads, soups
- 1 rutabaga = approximately 4 cups spiralized rutabaga noodles
- Store in airtight container for up to 5 days (will dry out slightly)
- Can be frozen
- Mid-priced grocery store in Toronto: 1 rutabaga = $1.93 at $1.74/kg = $2.14 for one rutabaga (good deal here!)