Q&A for How to Cook Rutabaga

Yes, they are delicious mashed. Try mashing them coarsely and then pan-frying them in bacon grease.

No, I would advise not using aluminum pans in a microwave. I think the photograph does not match the Microwave Section correctly. Preferred microwavable containers would be approved plastic or ceramic for microwaves.

Yes, store it for a day in the fridge in a pot of water and make sure the water covers the top of the rutabaga.

To cook a rutabaga in the microwave, cut off the top and tip and peel the entire vegetable. Prick the rutabaga with a fork in several places to allow steam to escape. Wrap the tuber in paper towel and transfer it to a microwave-safe dish or plate. Cook the rutabaga for 7 minutes per pound, turning every three to four minutes.

You actually can use an aluminum pan in most microwaves if you take certain precautions. The pan should be at most 3 inch deep, should fit on the glass plate of the microwave and not touch the sides of the microwave, the metal should not be crumpled or damaged, and there should be no metal covering on top. You also need to increase the cooking time about 10% when cooking in aluminum because it takes longer to heat.

Try cooking it longer. I boil for 30 - 40 minutes and then roast in the oven, as they are one of those that takes a long time, like beets. Make sure they're cut into the same size of chunks no bigger than an inch, or it will take even longer.

Yes, rutabaga can be used in soup, stew and even chili. Keep in mind they can take some time to cook so you may want to pre-cook the rutabaga if the dish they are going into isn't going to be cooking long enough to finish the rutabaga.