If the outside passed inspection, slice that rutabaga in half. You’re looking for a pale yellow or orange flesh—like a sweet potato’s shy cousin. Any brown, gray, or black streaks inside are signs of rot or age spots. Tiny dark holes? Those are insect damage, and you can usually cut them out.
But here’s the good news: a little bit of discoloration near the edges is often just oxidation, like when you cut an apple. If the flesh is mostly firm and bright, you’re in business. Chop off the bad parts and use the rest. Rutabagas are forgiving that way.
When in doubt, think about time.
Rutabagas last weeks in the fridge—sometimes up to a month. But if you bought it months ago and forgot it existed? Time to say goodbye. I once found a rutabaga that had been in my fridge since last Thanksgiving. It looked like a wrinkly grandma’s hand. We had a little funeral for it in the compost bin.
Remember: a bad rutabaga can ruin a whole stew. One spoonful of bitter, mushy rutabaga can make you sad at dinner. But a good one? It gets sweet and buttery when roasted, like nature’s candy. So take 30 seconds to check yours. Your taste buds will thank you.
