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rutabaga

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Here is a delicious vegetable you may not have given a try. I love it, & even got my husband to eat it. A rutabaga is similar in my opinion to the turnip bottom. However It is usually much larger than a turnip, & is usually encased in a waxy outer covering. I assume to preserve the shelf life. We had these quite often as a kid. I still enjoy them to this day. Inside flesh after the outer skin is peeled, is pale yellow, it does have fiber, it is low in sodium & very low in saturated fat. It is also a good source of Vitamin C , Potassium, & vitamin B6. 1 cup = 50 cal. 3.5 fiber, & 11.4carbs

yield 6 -8 OR MORE DEPENDING ON PORTION SIZE
prep time 40 Min
cook time 30 Min
method Stove Top

Ingredients For rutabaga

  • 1
    rutagaga
  • 1 lg
    onion, chopped
  • steak seasoning, or salt & pepper to taste.
  • butter as desired

How To Make rutabaga

  • 1
    This is what the rutabaga looks like before being peeled. Caution: PLEASE USE A SHARP KNIFE.
  • 2
    This is what the outer skin looks like.
  • 3
    Because the rutabega is very hard, you need to cut it into smaller portions before cubing it. At least that is what I prefer doing.
  • 4
    Now using a very sharp knife, cube each small piece, then chop the onions.
  • 5
    Add them to a large pot, cover with water, then add a lid, and place over medium high heat, bring to a boil and cook until tender. Test by using the tip of a sharp knife into a cube and if it releases easily, it is fully cooked.
  • 6
    Drain in a colander, add salt and pepper and butter if desired. You can serve them as cubed or use a potato masher and mash them, add some butter as you would potatoes, if desired and serve. May want to garnish top with chopped chive or parsley if desired. Sorry I do not have a large bowl to show you, perhaps next time.
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