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.
did you know?
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!
Rutabagas are mild, slightly sweet, slightly bitter, and not at all starchy. This rustic root veg has been around for centuries, but my first experience of them was on my grandparent’s Thanksgiving tables. There’s nothing fancy about these buttered rutabagas, but they have a deliciously satisfying flavor and texture that plays well with so many other foods. When you cook them until they’re just tender like I do, and top them with lots of butter and a sprinkle of sea salt and fresh cracked black pepper, they’re SO GOOD!
how to choose rutabaga
Look for rutabaga 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!
did you know?
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 rutabaga is all the same ways you cook potatoes, turnips, or winter squash. I love it simply boiled, with lots of butter. Simply 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.
can you eat rutabaga raw?
Yes, I love to shred it and add to a winter slaw!
prep rutabaga ahead of time
You can definitely prep the rutabaga beforehand, it keeps well. Peel and cut it a day or two before you need it and store in a zip lock baggie in the fridge.
how to freeze rutabaga
You can freeze rutabaga but must blanch it in boiling water for a few minutes, first. Then cool and pack in heavy duty freezer bags.
are rutabaga healthy?
Yes! Rutabagas are 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.
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.
Nutrition
I grew up eating rutabagas. My dad and brother disliked them intensely, so my mom would prepare them on days when they were not home for most of the day. Mashed with butter, salt, and pepper – so good!!
I am new to rutabagas, but my husband is on Keto and I found it was lower in carbs. So, I bought one and he was craving hamburgers and fries so I sliced them into really thin and tossed them with a little olive oil and put them in the air fryer. It was a huge hit and it’s one of his favorites now. I haven’t tried mashing them yet, but I’m going to do that.
I love rutabagas and we made this last Thanksgiving. The recipe was amazing! With very few ingredients I had a delicious side dish and the best part? everyone loved it! Thanks for the recipe.
These look so good. I love the simplicity. I agree, they are overlooked. I never thought twice about them until I had them at a friend’s house.
Such a great recipe! Love rutabagas and I can’t wait to add this to my Thanksgiving menu!
I always use rutabaga in my stew. I have never thought to roast it. This will be a great side dish for the holiday dinner table.
This is so simple, but makes rutabaga sooo good!
Butter makes everything better 🙂
I was curious to find out what a rutabaga was, as we call it swede here in the UK! This is one of my favourite veg, we have it virtually every week, mashed with butter and pepper as part of our traditional roast dinner – we grow and eat a lot of veg, swede, cabbage, leeks and roast potatoes are my go-tos 🙂
Yes, so delicious! For those of you who like to whip or mash the rutabaga, you need to cook it twice as long as this recipe or it won’t develop a smooth potato-like texture.