If you peel a bunch of rutabagas and only use half, keep the leftover raw pieces in a bowl of water in the fridge. This keeps them from turning brown and sad-looking. They’ll last up to three days. Change the water every day, like you’re watering a moody plant.
And if you roast the whole rutabaga? Just store the peeled chunks in an airtight container. They’ll keep for five days. Or freeze them for winter soups. Rutabagas don’t care. They’re resilient.
