RUTABAGA BABY (that's me)

The first time I ate rutabaga I was living in NYC and had recently joined a winter CSA. This was my very first CSA experience and I was thrilled to be connected to local farms upstate. Grinning at my first week, I picked up my (measly) share and was absolutely thrilled, "OOoh, turnips AND rutabaga!" (little did I realize this would be the contents. every. week.). 

I'll save the fine details, but the first 3 weeks were brutal. I learned that I hated turnips and rutabaga. Not only spit-take dislike, but let-rot-in-my-refrigerator dislike. I started pawning them off on my friends, knowing full well they were never going to cook them. About 3 weeks of trying to convince strangers to eat these winter demons, I resigned myself to come up with a solution. Someone out there must be eating them if farmers continue to grow them, right?

Cue, Andrea Bemis (Tumbleweed Farms) and her winter squash chana masala! Almost 6 years later, I'm happy to say I'm a rutabaga convert! I still hate turnips. I'm sorry. 

What are your favorite ways to cook with rutabaga? Here's my adaptation of Andrea's chana masala. Comment below with your favorite recipes.

The recipes we share here are meant to inspire new ideas in your kitchen so please adapt, tweak and change as you see fit...just make sure you share! 

Happy cooking!





  • 1 rutabaga, peeled & cut into 1/2 inch chunks
  • 2 carrots, chunked
  • 2 Tablespoons coconut oil
  • 1 large yellow onion, diced
  • 1 jalapeno, diced (for added heat can be excluded)
  • 3 cloves of garlic, minced
  • 1-inch piece of ginger, peeled and grated
  • 1-2 Tablespoons garam masala
  • 2 tsp paprika
  • 2 tsp salt pinch of black pepper
  • 2 Tablespoons tomato paste
  • 1 (28 ounce) can diced tomatoes
  • 2 cups cooked chickpeas
  • 1 cup coconut milk (or a whole can if you like it saucy)
  • fresh cilantro for serving



1. Preheat the oven to 425F.

2. Toss the rutabaga & carrots with 1 Tablespoon of the coconut oil. Place the veggies on a baking sheet and roast in the oven until tender and lightly browned on the edges, about 20 minutes. Toss halfway through cooking.

3. Heat more coconut oil in a large pot. Add the onion, sauté until it softens and becomes fragrant, about 5 minutes. Stir in the jalapeno, garlic, ginger, garam masala, paprika, salt and pepper and continue to cook for 1 minute longer.

4. Stir in the roasted veggies, tomato paste, tomatoes, chickpeas and coconut milk. Bring to a boil, reduce heat to low and simmer for 20 minutes. Taste and adjust as needed.

5. Divide between bowls, top each bowl with a little cilantro. Serve with white rice or quinoa.


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