15 Wow-Worthy Rutabaga Recipes

Rutabaga has a luscious buttery quality when cooked, so naturally, this root veggie shines in mash form. We incorporate potatoes as a way to provide the starch that rutabaga lacks, making for an ultrasilky, comfortingly hearty spin on classic Irish champ.

The rutabaga bits cook up tender and mellow, and the dish works as a quick dinner, a side, or for weekend brunch--it's especially good with soft poached eggs.

Parsnips and rutabaga are good sources of soluble fiber, which keeps blood sugar levels in check. Simmering the veggies in beer infuses them with bold flavor; to make this without the beer, use unsalted chicken or vegetable stock.

Defatting the cooking liquid is an easy step that removes a good bit of fat from this classic one-dish meal. Store the extra strained vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.

Gently baking rutabaga preserves its subtle vegetal nuance, which would be easily ­overpowered by caramelization in a roasting scenario.

Sweet maple syrup complements earthy, slightly bitter rutabaga. Serve with pork tenderloin or ham.

Using a very sharp knife, cut a small slice off one side of rutabaga. Rest rutabaga on the sliced side for stability. Holding rutabaga firmly with a dish towel, cut into several slices using a rocking motion with rutabaga and knife. Peel slices using a potato peeler or sharp paring knife. Chop to desired size.

Salty and delicious, you won't even realize they're not the real thing. Best of all, one serving is a mere 116 calories—less than a third of the calories in a normal serving of potato fries!

This flavorful stew is spiced with garam masala (an Indian mixture of usually black pepper, mace, fennel, cinnamon, cloves, coriander, cardamom, cumin, nutmeg, and other spices, available at Indian markets and most supermarkets) and subtly sweetened by sweet potatoes and figs. Serve over cooked bulgur or couscous.

Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

Assemble layers of veggies and bubbly cheese a day ahead to save on Turkey Day prep.

Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking.

Kombu, a dried dark seaweed, is available in Asian specialty markets. If you can't find it, add 1/4 teaspoon salt instead. This stew is good served over hot cooked rice.

A mandoline will slice the veggies into uniform thickness and make quick work of it. Use a flavorful aged Gruyère cheese, if you can find it. If not, substitute an equally assertive cheese, such as aged cheddar, Gouda, or a pungent soft-ripened cheese, like Brie.

You won't miss the meat in this vegetarian potpie thanks to heart pieces of mushroom, rutabaga, carrots, and parsnips.