Limited Edition Collector Blades
How to Cut a Rutabaga (and Turnips) Safely
How do you cut a rutabaga? Trim off both ends to make flat surfaces, stand it on one flat end, and cut away the waxy peel from top to bottom. Then halve it, lay the halves flat, and cut slabs, sticks and cubes. Rutabagas are dense and round, so a stable base and a heavy, sharp chef's knife are the keys to doing it safely. Our pick is the Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Its 8" German-steel blade (German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified) has the weight and toughness for hard root vegetables.
Rutabagas are a winter staple for mashes, roasts and stews. Many grocery store rutabagas are coated in wax to keep them from drying out, which makes them slippery. That's why the peel has to come off.
Rutabaga vs turnip
| Rutabaga | Turnip | |
|---|---|---|
| Size | Larger, heavy | Smaller |
| Flesh | Yellow-orange | White |
| Skin | Often waxed, peel it | Thin; peel larger ones |
| Hardness | Very dense | Softer |
| Flavor | Sweeter, earthy | Sharper, peppery |
Step by step
1. Make a flat base
Lay the rutabaga on its side on a stable board with a damp towel underneath. Slice off the root end and the top. Now it can stand without rolling.
2. Peel with the knife
Stand it on one flat end. Cut down from top to bottom following the curve, removing the peel and wax in strips. A vegetable peeler often skips on the wax; a knife is faster and safer here.
3. Halve it
Set the heel of the knife in the center of the top and push down with your other palm flat on the spine. Rock gently if needed. Don't hammer the blade or twist it in the vegetable.
4. Slabs, sticks, cubes
Lay each half cut side down. Cut 3/4" slabs, then sticks, then cubes. For mash, size doesn't matter much; for roasting, keep pieces even so they cook at the same rate.
Cooking ideas
- Mash with butter, often half and half with potatoes.
- Roast cubes with olive oil until browned at the edges.
- Stew with beef or lamb.
- Fries cut into sticks and roasted at high heat.
Safety tips
- Never cut a round vegetable without a flat side down.
- Keep your fingers curled and your guiding hand flat on top when halving.
- Use a sharp knife. A dull blade needs more force and is more likely to slip.
- If it's huge, microwave it whole for a minute or two to soften the outside slightly.
More root vegetable guides: how to cut parsnips, how to cut beets and how to cut butternut squash.
Prep ahead
Cut rutabaga keeps well. Store cubes in a sealed container in the fridge for a few days, or cover them with cold water to keep them crisp. That makes it easy to prep a big batch for holiday mash ahead of time. Pat them dry before roasting so they brown instead of steaming.
Our picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Tough enough for dense roots.
Lionswood Teak Cutting Board, Medium Size ($169). A heavy board that stays put.
FAQ
What knife is best for cutting rutabaga?
A heavy, sharp chef's knife. The Dalstrong Gladiator Series 8" Chef's Knife ($79) has a tough German-steel blade with the weight to push through dense rutabaga safely.
Do you have to peel rutabaga?
Yes. The skin is tough and often waxed, so remove it.
Why is my rutabaga waxy?
Stores often coat rutabagas in wax to keep them from drying out. Cut the peel away.
How do you soften a rutabaga to cut it?
Microwaving it whole for a minute or two can soften the outer layer slightly.
Is a rutabaga the same as a turnip?
No. Rutabagas are larger with yellow flesh; turnips are smaller and white.
