Cut off tops of medium-sized rutabagas; peel and wash. Cut in cubes to blanch or leave in large chunks for cooked, mashed.
To blanch, boil cubes for 2 minutes; cool and drain. For mashed rutabaga, boil large chunks until tender. Drain; mash or press through a sieve. Cool immediately.
Leave 1/2 inch for blanched cubes or mashed.
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables