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 grandparents’ 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.
I put some fresh hamhocks in a pot of water with three chicken buillion cubes. Cook hamhocks untill tender, then add the cubed rutabagus
I bet that adds tons of flavor.
It has always been a tradition on the Holiday Table growing up…I have continued that tradition with my family now..They were always made by my Grandmother..now me…Not sure how she prepared them, but mine seem similar…I dice and boil in salted water with a whole chopped sweet onion…I whip them with a lot of butter, salt and pepper and a little half and half…love them so much…Memories ?
I need to do a post on whipped rutabagas, I’m not sure I’ve had them that way. Aren’t food memories the best?
Just cooked rutabaga to add to my Turkey soup (we did Thanksgiving meal 2 days ago). Can not make turkey soup without it! Goes great with barley also. Didn’t cook any for the Thanksgiving dinner this year though. Some good ideas in this comment section, I will try adding bacon or sugar sometime,..
HI, I am a 86 year old widower who live alone and cooks for myself.
Your recipe for rutabaga is wonderful. I sampled it while preparing for a
Family gathering later today. I am excited to know how some family like it.
Happy Thanksgiving to you and yours.
Olin
I’m so happy to hear that Olin, I hope you have a lovely holiday!
My family loves mashed turnips — thanks to my Irish Mom and Grandmother! I will be making them this Thanksgiving for 15 adults. Can you suggest how many pounds of rutabagas I will need to make them?
You’ll generally need 1/3 pound per person, so for your your crowd, I’d estimate 5 pounds. Although I always add extra, you never know when you’ll get an unusually hungry crowd 🙂
Sue, I am a yankee in the south. So when my family ate rutabagas at a potluck I had to learn to cook them. I used your recipe with one change. Instead of water I cooked them in chicken broth. They were an instant hit. Thank You so much for your recipe.
Because they can be a bit bitter, my mom always added a little sugar when she mashed them. Yummmmmmy!!
Nice! I think honey or maple syrup would also work.
I came across a recipe roasted @ 390F for 45 mins with s&p, maple syrup and thyme.
Sounds delish 🙂
My mom always adds sugar to ours as well! YUM!!
I love this easy recipe for rutabagas doing right now as a matter of fact. Thanks so much. Susan
I need to go get some, I haven’t had any since last winter!
Can you cook white turnips (not the greens) in the same way you cook rutabagas? Is there a method for cutting that makes the job easier? Thanks.
Yes, although turnips cut and cook a little easier and quicker, they’re less dense than rutabaga. Buttered turnips are amazing.
The easiest way I have found to peel and chop them is to invite a neighbor over for dinner, and when they say, “Can I help you?,” hand them the rutabaga, a knife and a cutting board.
NOTE: This usually only works once per guest…
Haha, I can imagine!
I love rutabagas. They always graced my grandmother’s table on Thanksgiving. My grandmother was from Alabama and they were always cooked with rinsed salt pork, water and a “spec” of sugar as she used to say. Once cooked, they were mashed and served; absolutely delicious.
Thanks for this Kim, the salt pork water is so interesting!
That’s how my mom cooked them! I cook mine that way as well. I love them.