The rutabaga, a root vegetable cross between a turnip and a cabbage, offers a subtly sweet and earthy flavor ideal for cold-weather dishes. Its dense texture and unique taste make it a versatile ingredient, but its tough exterior can be intimidating. Preparing this vegetable requires a specific approach to safely and efficiently remove the thick, waxy skin. This guide provides a straightforward, step-by-step method for prepping a rutabaga.
Selecting and Storing
When selecting a rutabaga, choose specimens that feel heavy and firm, indicating a high moisture content and freshness. The skin should be smooth and relatively unblemished; avoid any with soft spots, deep cracks, or signs of decay. Smaller rutabagas, generally five inches or less in diameter, are often preferred because they tend to be sweeter and less woody than their larger counterparts.
Rutabagas have a long shelf life and can be stored for several weeks if kept in the right conditions. The best storage environment is a cool, dark place, such as a root cellar, or the refrigerator’s crisper drawer. Placing the rutabaga in a loose, unsealed plastic bag helps maintain a humid environment and preserves its quality.
Cleaning and Peeling the Tough Skin
Before peeling, thoroughly clean the exterior to remove any dirt and the protective wax coating often applied for commercial storage. Wash the vegetable under cool running water, using a stiff vegetable brush to scrub away any residue. This initial cleaning is important because the wax is inedible and must be removed along with the skin.
The rutabaga’s skin is significantly thicker and tougher than that of most other root vegetables, making a standard vegetable peeler ineffective or difficult to use. The safest and most efficient method involves using a sharp chef’s knife and a stable cutting board. Begin by trimming off the top and bottom ends of the rutabaga to create two flat, stable surfaces.
Place the rutabaga on one of its flat ends, ensuring it is stable on the cutting surface. Using the chef’s knife, carefully slice downward, following the curve of the vegetable to remove the skin in strips, working from top to bottom. The goal is to remove the entire waxy, purple-yellow layer and a thin layer of the flesh beneath it, exposing the bright yellow interior. Continue this process around the circumference until all the tough skin and wax are removed.
Cutting for Different Recipes
Once the rutabaga is peeled, cutting it into manageable pieces is still a challenge due to the vegetable’s dense, hard texture. To safely handle the large, round vegetable, cut it in half from top to bottom, creating two stable, flat halves. Lay each half flat side down on the cutting board, which prevents rocking and reduces the risk of slippage.
Cubing
For roasting or adding to stews, cubing is the most common preparation and requires uniform pieces for even cooking. Cut the flat-lying halves into half-inch thick slices. Stack a few slices and cut them into half-inch wide strips. Finally, cut the strips crosswise into cubes. Aim for a size of about one inch for roasting or three-quarter inch for boiling and mashing.
Slicing and Mashing
If the rutabaga is intended for mashing, cutting it into large, uniform chunks, such as one- to two-inch cubes, is sufficient before boiling. For recipes like gratins or chips, the peeled rutabaga should be cut into thin, uniform slices, which can be achieved by using a mandoline or a very sharp knife. Maintaining a consistent size across all pieces is important to ensure they cook at the same rate.