19 Feb

You’ve probably heard of rutabaga and you may have even tried it a time or two. Well, it’s time to revisit rutabaga because I found a recipe combining rutabaga and sweet potato and it’s delicious!  So, guess where it’s going? That’s right, in my February New Food Friday Flash post!


I came across the creator of this recipe while watching a cooking show on PBS. The chef’s name is Annabel Langbein. She combines foods in a way that you wouldn’t think of and the final product turn out great! I found several books in my local library containing her recipes. Her rutabaga sweet potato combination is uncomplicated, delicious, and good for your health too.


Rutabaga can sometimes be confused with turnips but rutabaga is typically larger. If turnips grow as large as a rutabaga, you should not buy them because they will be a bit woody. Not so with the rutabaga. It is a relative to the mustard family. It is sometimes called Swedish or Russian turnip, or swede and is widely cultivated in cool, moist regions of the northern hemisphere for its large, elongated roots, with solid yellow or white flesh, eaten not only by us folks but also enjoyed by livestock. Like the turnip, the rutabaga contains about 90 percent water so if you are on a diet, you can eat as much rutabaga as you like!


The rutabaga has a somewhat mildly bitter taste, but when combined with sweet potato, the bitter and the sweet contrast well together. If you want to make this recipe really low calorie, omit the butter and cream. I omitted the cream but not the butter.



½ lb rutabaga, cut into 1” slices

1 lb orange-fleshed sweet potato, cut into 1” slices

¼ cup Chicken stock (or more)

1 teaspoon fresh minced thyme

2 Tablespoons butter (optional)

Salt and pepper to taste

Cream (optional)


Preheat oven to 350°. In a baking dish, combine the sweet potatoes, rutabaga, and chicken broth. Slice the rutabaga and sweet potato into 1” slices or smaller if you have the time and the patience. The smaller the pieces, the quicker it will cook. The first time I made this, I used less sweet potato and tasted more of the rutabaga. The second time I made it, I used the recipe amount of sweet potato and didn’t taste the rutabaga at all. So, if you like it sweeter, go with the recipe version. If not, reduce the amount of sweet potato.


Sprinkle with the thyme, salt and pepper and turn to mix well. Cover tightly with aluminum foil and bake until vegetables are tender, about 1 ½ hours. (I raised the heat so it didn’t take as long.)


Add the butter, and cream if you are using it and mash with a potato masher. I used my immersion blender and added a bit more chicken stock. Beat until fluffy. Taste and adjust seasoning if needed. After you taste it, try not to eat the whole thing! It will be a challenge!


I can’t wait to make this again. Try it. I think you will like it too!






  1. Gerard Villanueva February 22, 2016 at 6:48 pm #

    That does sound good Marcella. Of course I’d have to make a vegan adaptation, but that wouldn’t be too hard. In the past I’ve mostly roasted rutabagas with other root vegetables like parsnips, turnips, and carrots. I hope you are doing very well! I’ve been a bit inactive on the blog lately mostly because of time, but hopefully soon I’ll get some stuff up.


    • Marcella Rousseau February 26, 2016 at 1:15 pm #

      I’m doing well enough. I’ve been trying to get my 1/2 bath done and I’ve finally finished putting down the new flooring. It looks good. Now I just have to install the new vanity, sink, and faucet which shouldn’t be a problem because I’ve done it before in the other bathroom. We’ve been having a mild winter so I was counting on heavy snow days to keep me indoors so I could get this work done. When It’s nice out, I don’t want to be indoors! LOL! I’ve been inactive on my blog too. I just don’t have the enthusiasm for it that I used to. I’ve found a good bunch of cookbooks at the library; two of them just for breakfasts & brunch which I like a lot but I don’t know if anything is appropriate for my health blog. My son has been looking for a new job and I think he found something good although it is temporary. I’m keeping my fingers crossed that it may become permanent. I hope you’re doing well too. Spring is almost here!


  2. Helen February 20, 2016 at 2:35 pm #

    I haven’t eaten swede for years – at least not at home. We used to use them as Halloween lanterns before pumpkins became popular. Now, I like it mashed with butter. Hmm, wish I had some now 😉


    • Marcella Rousseau February 26, 2016 at 1:17 pm #

      I think you’re going to the store to buy some! : – )


      • Helen February 26, 2016 at 1:24 pm #

        I think they are out of season here now but I’ll look out for them 🙂


  3. Jovina Coughlin February 19, 2016 at 1:00 pm #

    This does sound delicious. I will definitely try this recipe.


    • Marcella Rousseau February 26, 2016 at 1:18 pm #

      Let me know how you like it. It’s a good way to get more vegetables and fiber into our diets.


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