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1701 Views 13 Replies 13 Participants Last post by  mauimagic
Okay, I got 2 rutabaga off the salvage shelf at my local market. We had squash/rutabaga soup the first time. VERY filling, neither of us liked the peppery taste from the rutabaga.

I made curried squash soup today, added a little of the rutabaga, pretty sure I'd cover up the peppery taste with the curry powder, mixed squashes, and apple juice, but both of us noticed and didn't much like it.

So, is there a secret to cooking this root? Do you have recipes using it you like? Do you cook it with other things and cover up the taste? How?

I really want to use this stuff, it's got LOTS of fiber and is hugely filling, very economical, but I gotta find a way around that taste! :eek:


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I like it raw or added to stews. And I just love this side dish, make it all the time, Glazed Rutabaga & Apricots Recipe - - 47703

It's important to buy smaller ones - the large ones can get fibrous, and just aren't worth it.
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