Comments on: Tumeric Buttered Rutabaga (Swede)

By: Alison Kay

Alison Kay — Mon, 27 Apr 2026 08:50:18 +0000

In reply to Jess. Yes, I didn't know them as rutabaga at all until I started a podcast with an American! Good luck with your growing :-)

By: Jess

Jess — Mon, 20 Apr 2026 13:58:31 +0000

In reply to Alison Kay.

I assumed the rutabaga grow bigger by you haha because I needed 2 1/2 to get to the grams listed in the recipe – or maybe it is because I am just outside the peak window for them here in the US. I might be lucky to get a monsterous one in October or November. Another thing I learned from your post is that they are called swedes – that opened up a whole other world of recipes that returned when I inputted that in search on the web versus rutabaga.

By: Alison Kay

Alison Kay — Mon, 20 Apr 2026 10:57:20 +0000

In reply to Jess.

Isn’t it an unusual, and delicious, flavour? I’m glad you liked it. I’ve seen some monster-sized rutabaga grown locally – good luck with yours!

By: Jess

Jess — Sun, 19 Apr 2026 17:45:31 +0000

Really simple recipe that returned a flavorful and unique side for my eggs (as you suggested)! It’s similar to hashbrowns, but with a somewhat sweet flavor. I believe this is my first time cooking with rutabaga – I plan to grow them in my garden this Summer so I figured I better decide if I even like them 😉 I am glad I started with this recipe. And, I’ve bookmarked your site to browse around more as it appears you have a lot of recipes that look great to try!