Pan-Fried Rutabaga with Garlic and Parsley

Inspired by the classic French persillade, this pan-fried rutabaga with garlic and parsley has become one of my favorite ways to enjoy this delicious (and often underrated) root vegetable.

With just four ingredients, you can create a simple, flavorful, and nourishing side dish that pairs perfectly with fish, chicken, or plant-based proteins.

Rutabaga, a Lower Carb Alternative to Potatoes

I was 38 and living in Dallas when I first discovered rutabaga—proof that it’s never too late to experiment with new foods. I immediately fell in love with its flavor and versatility.

If you’re not familiar with rutabaga, it’s called swede in many parts of Europe. Here in Denmark, it goes by kålrabi, which caused me some confusion at first because of its similarity to kohlrabi. When it comes to certain foods, it’s easy to get lost in translation!

Rutabaga looks a lot like a turnip, but there’s an easy way to tell them apart: turnips have purple and white skin with white flesh, while rutabagas sport purple and yellow skin with yellow flesh (why sometimes it’s called ‘yellow turnip’). Although their flavors are somewhat similar, rutabaga has a different texture.

What I love about rutabaga is that you can cook it like potatoes, but it has half the carbohydrate content. Also, it’s sweeter and milder than turnips, one of the reasons I prefer it. It also holds its shape beautifully when cooked.

For more details about this underrated vegetable and tips on how to cook it, check out my Guide to Rutabaga, where you’ll find three easy recipes to get you started: rutabaga noodle persillade, rutabaga and sweet potato fries, and rutabaga casserole with walnut and chestnut crumble.

Nutritional Profile of Rutabaga

Rutabaga is a nutrient-dense root vegetable that’s low in calories but rich in vitamins and minerals, especially vitamin C and potassium. It’s also a good source of fiber, providing about 2 grams of fiber per 100 grams.

Compared to white potatoes, rutabaga contains fewer carbohydrates—around 9 grams per 100 grams, while potatoes have roughly 17 grams—making it a lower-carb alternative.

Additionally, unlike potatoes, which belong to the nightshade family and contain lectins (antinutrients that can contribute to inflammation), rutabaga is lectin-free, making it a more suitable option for those following an anti-inflammatory diet.

For more details, check out the nutritional label below the recipe card.

Ingredients:

• 500 grams (1.2 lbs) rutabaga, peeled and cubed (about ½ inch)
• ¼ cup extra virgin olive oil
• 3–4 garlic cloves, minced
• 1 generous handful flat-leaf parsley, finely chopped
• Salt and pepper, to taste

Note on garlic: Depending on how much you love garlic, use more or less. I would say four medium garlic cloves are only for a garlic lover, while 1-2 would be suitable for a milder taste.

Instructions:

Peel and cube the rutabaga into small, uniform pieces (approximately ½ inch). Rinse well under cold water, then drain and pat dry with paper towels.

Heat the olive oil in a minimum 10-inch frying or sauté pan over medium heat. Once the oil is hot, add the cubed rutabaga in a single layer, ensuring each piece is well-coated in the oil.

Cook the rutabaga undisturbed for 10 minutes. Afterward, toss the cubes and continue cooking, tossing every 5 minutes until they are golden brown on all sides (about 20 minutes total).

Reduce the heat to low, cover with a lid, and cook for an additional 10 minutes, allowing the rutabaga to soften.

Remove the lid, toss the cubes, and season generously with salt and pepper. Add the minced garlic, toss again, and cook for 1 more minute over low to medium heat, allowing the garlic to soften and become fragrant.

Stir in the chopped parsley, then remove the pan from the heat. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot. If prepared in advance, this dish can be quickly reheated in a pan.

How to Serve Pan-Fried Rutabaga

I love to serve this rutabaga dish as a side for fish or chicken. For even more flavor and extra protein, top with grated Parmigiano Reggiano or Pecorino Romano.

You can even have this dish for breakfast with eggs.

Enjoy!

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Print Recipe

Pan-Fried Rutabaga with Garlic and Parsley

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By Claudia Curici, Health Coach – Serves: 2

Prep Time: 15 minutes – Cooking Time: 30 minutes

Inspired by the classic French persillade, this pan-fried rutabaga with garlic and parsley has become one of my favorite ways to enjoy this delicious (and often underrated) root vegetable. With just four ingredients, you can create a simple, flavorful, and nourishing side dish that pairs perfectly with fish, chicken, or plant-based proteins.

Ingredients

• 500 grams (1.2 lbs) rutabaga, peeled and cubed (about ½ inch)
• ¼ cup extra virgin olive oil
• 3–4 garlic cloves, minced (see note)
• 1 generous handful flat-leaf parsley, finely chopped
• Salt and pepper, to taste

Instructions

1

Peel and cube the rutabaga into small, uniform pieces (approximately ½ inch). Rinse well under cold water, then drain and pat dry with paper towels.

2

Heat the olive oil in a 10-inch frying or sauté pan over medium heat. Once the oil is hot, add the cubed rutabaga in a single layer, ensuring each piece is well-coated in the oil.

3

Cook the rutabaga undisturbed for 10 minutes. Afterward, toss the cubes and continue cooking, tossing every 5 minutes until they are golden brown on all sides (about 20 minutes total).

4

Reduce the heat to low, cover with a lid, and cook for an additional 10 minutes, allowing the rutabaga to soften.

5

Remove the lid, toss the cubes, and season generously with salt and pepper. Add the minced garlic, toss again, and cook for 1 more minute over low to medium heat, allowing the garlic to soften and become fragrant.

6

Stir in the chopped parsley, then remove the pan from the heat. Taste and adjust the seasoning with more salt and pepper if needed.

7

Serve immediately. This dish is a perfect side for fish or chicken.

8

If preparing in advance, simply reheat in a pan just before serving.

Notes

Note on garlic: Depending on how much you love garlic, use more or less. I would say four medium garlic cloves are only for a garlic lover, while 1-2 would be suitable for a milder taste.