Rutabaga in Olive Oil | Turkish Eats

Turks do not know about rutabaga.  We thought if we took the recipe for celery root in oilive oil and just replaced the celery root with rutabaga it had to be a delightful alternative - it was!


  • 2 medium rutabagas, cut into 1/2 inch cubes
  • 2 medium potatoes, cut into 1/2 inch cubes
  • 3 medium carrots, cut into 1/4 inch thick slices
  • 1 medium onion, finely chopped
  • 1/3 cup olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Juice of half lemon
  • 2/3 cup water


  1. Wash the rutabagas under running water.  Use a small knife to peel the skin and remove the roots.  You can use your vegetable peeler, it works just fine on the soft skin of rutabaga.
  2. Sautee the onions in olive oil at medium heat until they are translucent.
  3. Add the rutabaga and carrot slices and continue sauteing for a few more minutes.
  4. Add the potato cubes, sugar, salt, lemon juice and the water.
  5. Bring the pot to a boil, reduce the heat and simmer for 15 minutes.
  6. Serve at room temperature.

© Mehmet Ozturk 2017