Buttered rutabagas are an easy nutritious fall and winter side dish, perfect for your holiday tables. This mild and sweet root veggie is surprisingly delish!
buttered rutabagas are a simple classic
Buttered Rutabagas were a staple on our Thanksgiving table when I was growing up and I’m revisiting them today ~ these delicious pale orange turnips are misunderstood and probably the most overlooked veggie in the produce section.
what are rutabagas??
Rutabagas (or neeps, sweedes, baigies, snadgers, or narkies, depending on where you live) originated as a wild cross between a cabbage and a turnip, and it happened somewhere in Scandinavia or Russia in the Middle Ages. Over the years they’ve been associated with livestock feed and wartime shortages ~ and they’re definitely a ‘homey’ veg ~ but when cooked properly, they’re utterly delicious!
how to choose rutabaga
Look for them near the turnips and carrots in your produce section. Rutabagas come in all sizes, from petite to giant. I like to use the smaller ones when I can find them, they’re more tender, flavorful, and easier to peel.
how to peel and cut rutabaga
One of the things about raw rutabagas is that they are rock solid. Like winter squash, or beets, these root veggies are dense and tough to cut. The first thing you need to do is peel them. Rutabaga have a thick peel, and they are often waxed to preserve them longer.
- Use a good sharp chef’s knife to cut the ends off the rutabaga.
- Remove the peel with a vegetable peeler. Be sure to remove all the green layers, right down the the orange flesh. If your rutabaga is large, you can use a knife to slice off the peel.
- Once peeled, I like to slice the rutabaga and then dice the slices. The width of your slices can vary depending on what size dice you want.
- I like to cut my rutabaga into a fairly small dice so it will cook quickly and evenly. I think it looks pretty, too, but as I remember it, the rutabaga on my grandparents’ holiday tables was cut in large, uneven hunks. Go with whatever fits your style 🙂
what do rutabaga taste like?
The flavor of rutabaga is mild, buttery and somewhat sweet. It has a less intense flavor than beets or turnips, and I think more appealing than overly sweet and starchy sweet potatoes. If you’ve never had them, there’s only one way to find out if you like or dislike them…give them a try!
*If you don’t like rutabaga or turnips, there might be a scientific reason, some people are genetically more sensitive to the bitter tastes in root veggies and find them unpleasant.
how to cook rutabaga
You can serve rutabaga roasted, mashed, braised, boiled, or even fried! In fact you can cook it in all the same ways you cook potatoes, turnips, or winter squash. I love it simply boiled, with lots of butter.
- Cover diced rutabaga in cold water and boil for just about 10 minutes, or until barely tender. Check this with the tip of a small sharp knife.
- Drain, and add butter, salt and pepper. It’s that simple.
- You can keep them warm, covered, at the back of the stove until needed.
your rutabaga questions!
Yes, I love to shred it and add to a winter slaw!
You can definitely prep it beforehand, it keeps well and doesn’t turn brown. Peel and cut it a day or two before you need it and store in a zip lock baggie in the fridge.
You can freeze rutabaga but you need to blanch it in boiling water for a few minutes, first. Then cool and pack in heavy duty freezer bags.
Yes! They’re members of the cruciferous vegetable group, well known for their super healthy properties. They’re low in carbs and calories, but packed with vitamins, minerals, anti-oxidants, and fiber.
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Buttered Rutabaga
Ingredients
- 3 lbs rutabaga
- 4 Tbsp butter, or more to taste
- 1 tsp salt, or more to taste
- fresh cracked black pepper
Instructions
- Peel the rutabaga. Trim the ends, and then cut into an even dice. I went with a 1/2 inch size, you can do larger if you like.
- Put the rutabaga in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Cover, turn down the heat and cook until just tender, but not soft or mushy. Mine took only 10 minutes.
- Drain and return to the pan. Add butter, salt, and pepper to taste. Keep warm on the stove until needed.
Excellent as written, just as a cold winter evening to warm up with this 🙂
We always serve my mother’s recipe of mashed carrots and rutabaga with butter, salt & pepper
as a Thanksgiving side. The whole family looks forward to it!
I love the idea of combining with carrots!
Loved the info and recipe….Actually, we cook the same way. However, we sometimes mash and season just like mashed potatoes. Happy Thanksgiving!
Thanks for taking me back to my Irish grandmother’s holiday table! Great recipe!