What is a rutabaga?
Rutabagas, also known as swedes, are a root vegetable hybrid of turnip and cabbage. The raw rutabaga takes on the mild bitterness of the turnip. When cooked, however, the rutabaga develops a savory, nutty, yet slightly sweet flavor. They are in season October through March, making them a perfect addition to autumn and winter dishes.
Why I love rutabagas on a keto diet
As a somewhat starchy root vegetable, rutabagas are not usually a “go to” ingredient for keto or very low carb diets. Let’s change that! You shouldn’t go hog wild on these while you are in ketosis, but y
ou can definitely enjoy small to moderately portioned servings to ensure the tasty vegetable fits within your macros. Rutabagas are low in calories, jam packed with vitamin C and have a total of 7 net carbs per 100 grams. Not too shabby!
The methods of preparation are diverse: mashed, roasted, boiled, sautéed, braised, puréed, steamed, baked, and fried. Rutabagas can even be eaten raw, making a quick and easy snack by itself or tossed into salads. Rutabagas have a similar texture to potatoes with a significantly lower starch content, making it a clever substitute for all of your favorite potato fare.
Rutabagas can be stored in the fridge for up to two weeks, but we doubt they will last that long once you try them.
Get Creative!
If you’re anything like me, you like to play around in the kitchen and experiment with new things. I’ve gathered popular culinary combinations that pair well with the rutabaga flavor profile to inspire you to create your own low carb rutabaga dishes. Share your recipes in the comments below!
Rutabaga + Cheese + Rosemary
Rutabaga + Onions + Thyme
Rutabaga + Cream + Butter
Rutabaga + Lemon + Garlic
Rutabaga Recipes
Try my take on the classic French dish, Pommes Anna, using the beloved swede in place of the potatoes. A low carb vegetable dish that is sure to please vegetarians and carnivores alike!
Low Carb Rutabaga Recipe Roundup
- Low carb french fries! That’s right – you can still eat french fries on a low carb diet. Carine from the blog SweetAsHoney has a recipe for amazing rutabaga french fries with a fraction of the carbs!
- “Potato” Gratin. Oh boy, talk about comfort food. This low carb “potato” gratin recipe from Martina of the KetoDietApp blog is such a cozy meal during cold winter days.
- Rutabaga noodles! No, seriously! Cut the carbs by replacing the noodles in your favorite pasta dishes with a spiralized rutabaga like this recipe from HeartBeet Kitchen.
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Hey babe! I’m Tasha, the lady behind Ketogasm. I love to get creative in the kitchen, geek out on nutritional science, and help badass ladies like you transition to a keto lifestyle. Whether you are healing with food or transforming that beautiful body of yours, I hope you find the resources on this site to be helpful along your way!
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Rutabaga’s overall taste is a cross between a cabbage and a turnip – after all, it’s been cross-bred from those 2 vegetables. I think that using rutabaga to make rutabaga curry sounds not a bad idea.
I made a Shepherd’s Pie with mashed Rutabaga instead of mashed potatoes… I think I prefer it to the original!
Rutabega is perfect for a low-carb diet. Peel (not easy because it has a somewhat thick skin and usually a wax cover) and cut into cubes like you would for mashed potatoes. Bring to a boil in salted water. Turn down to simmer and simmer for at least an hour or until tender (I usually simmer for two hours). Then mash/whip with butter, salt and pepper. This dish has the consistency of a starch and is not bitter at all, but rather sweet with the butter. Four grams of carbs per 1/2 cup and delicious with pork chops, pork loin, turkey or other poultry.
Turnips would seem a better choice as they are much lower in carbs than Rutabagas.
I sliced them rather than cubing. They are easier to cut into this way. The slices were about a quarter of an inch thick. Brought them to a boil in salted water, then reduced the heat to where they would simmer. About twenty minutes later, I strained out the water and returned them to the stove over just under medium heat for a couple of minutes, making sure to keep the pan moving so as not to burn them. Put them into a bowl with a whole stick of butter and about 1/4 cup of heavy cream. Mashed them up and YUM! LOVE THEM!