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    Home » Recipes » Vegetables and Side Dishes

    How to Cook Rutabagas

    Published: Oct 3, 2021 · Modified: May 12, 2020 by Bowl Me Over · 16 Comments

    This is an easy recipe using only a handful of simple ingredients. Buttered Rutabagas are a staple on the holiday table!
    Jump to Recipe Print Recipe

    Sweet Buttered Rutabagas have always been a staple on our holiday table. They are super simple to make they are boiled until tender, drizzled with milk or cream and topped with rich, creamy butter, delicious!

    Click here for more Holiday Side Dish Recipes.

    Southern Rudabaga Recipe in white casserole dish
    Southern Rudabaga Recipe with milk and butter.

    Southern Buttered Rutabagas Recipe

    Today I'm serving up my favorite side dish, Buttered Rutabagas! This may be the most overlooked vegetable in the veggie aisle but I'm telling you that you are missing out!

    Or perhaps I should keep my mouth shut and keep that secret so there's more for the rest of us, LOL!

    A lot of people reach for the sweet potatoes, but if you've never tried rutabagas, it's time to change that. This side is quick and easy to make and so good. In our house, it's never a holiday without serving this dish!

    Ingredients

    Whole rutabagas on wooden cutting board.
    This is what rutabagas look like.

    For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

    • rutabagas
    • butter
    • milk
    • salt and pepper

    Instructions

    • Fill the pot with water and boil until tender
    • Drain well and add butter.
    • Top with cream, season with salt and pepper

    Follow these easy steps to make boiled rutabagas. For the complete instructions refer to the recipe card at the bottom of the post.

    1. Begin by carefully peeling the vegetable.
    2. Dice into one-inch pieces
    3. Place rutabaga pieces in a dutch oven covered with cold water and bring to a boil on the stovetop.
    4. When fork tender, remove and drain.
    5. Add in the butter and milk, season with salt and black pepper.

    FAQ's

    What does a rutabaga taste like?

    Rutabagas are a root vegetable. They are a cross between turnips and cabbage with the texture of a carrot. Crunchy when raw and slightly bitter in taste. Though you can certainly enjoy them in a salad or on a vegetable tray, I like them best cooked.

    Are rutabagas and turnips the same thing?

    They are similar in texture. Young turnips are sweet and crunchy like carrots. As they grow larger the taste becomes bitter and they are best enjoyed cooked.

    How do you eat rutabagas?

    They are great in soups and stews. They are terrific mashed with a bit of butter because they aren't starchy like potatoes so they get super smooth! And you can even eat them raw, however Buttered Rutabagas are my first choice!

    Are rutabagas healthier than potatoes?

    Rutabagas have less sugar and are higher in fiber than potatoes. Depending on what your diet requires, it may be a better choice.

    Can you eat rutabaga skin?

    The skin on the rutabagas is thick and waxy and has a bitter taste. Peel before eating, it's not tasty!

    Where do you find rutabagas?

    You can buy them in the grocery store, in the same section that you'll find potatoes, sweet potatoes and turnips.

    Can you eat a raw rutabaga?

    Yes, they are slightly sweet and have a texture similar to turnips.

    What is the best way to prepare buttered rutabagas?

    • Slicing skin off rutabaga.
      Slice and remove the skin of the waxed rutabaga.
    • Slicing Rutabagas into cubes.
      Then slice and cube the vegetable

    You'll need a sharp knife to slice the ends and peel the vegetable. Because the skin is so sharp, a knife is better than a vegetable peeler.

    1. First slice off the top and bottom of the vegetables. This will give you a solid base.
    2. Setting it on the flat base, carve around the edges removing the skin.
    3. Slice the rutabaga into planks then cubes.

    Tips

    Use a paring knife to peel the rutabaga, not a potato peeler. They skin is too thick to use a peeler.

    How do you choose a good rutabaga?

    You'll find them in the vegetable department near the turnips and parsnips. They are creamy yellow in color. Select firm, smooth vegetables with a round, oval shape.

    Rutabagas should feel heavy for their size. Do not choose vegetables with punctures, deep cuts, cracks, or decay. The vegetable itself is tough to peel. For this reason, I find the smaller ones easier to work with.

    Rutabagas keep well in the refrigerator. They will last two weeks or more. If stored at room temperature, they will last about a week.

    Here are more of my favorite side dishes!

    What are your favorite holiday side dishes? Brussels Sprouts, Sweet Potatoes or Mashed Potatoes? There are so many favorites!

    Pan Roasted Vegetables
    Fresh crisp vegetables pan fried in butter and olive oil until caramelized and sweet. Adding tomatoes at the end makes a delicate light sauce. Easy sautéed vegetables, it's the perfect side dish and only takes 15 minutes to make!
    Check out this recipe
    Pan Roasted Vegetables on green platter
    Crockpot Cream Corn
    Slow Cooker Creamed Corn - Easy to make this buttery, rich and creamy corn is the perfect holiday side dish!
    Check out this recipe
    Slow Cooker Creamed Corn in green bowl with spoon
    Oven Roasted Delicata Squash with Honey Pomegranate Glaze
    Delicata Squash oven roasted until it is tender and caramelized. Glazed with a sweet and spicy honey pomegranate sauce, it's a super easy side dish with all the flavors of fall!
    Check out this recipe
    Squash on platter topped with pomegranate seeds
    Buttery Rutabagas in white casserole dish topped with butter.
    Top the buttery Rutabagas with a pad of butter.

    Rutabaga Recipe

    Cooked buttered rutabagas iin casserole dish.
    Print Recipe Pin Recipe
    5 from 11 votes

    Buttered Rutabagas

    This is an easy recipe using only a handful of simple ingredients. Buttered Rutabagas are a staple on the holiday table!
    Prevent your screen from going dark
    Prep Time15 mins
    15 mins
    Total Time30 mins
    Course: Vegetables and Side Dishes
    Cuisine: American
    Servings: 6 servings
    Calories: 154kcal
    Author: Deb Clark
    As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 4 large rutabaga
    • 1 cup milk or cream
    • 2 tablespoon butter
    • ¾ teaspoon kosher salt
    • ½ teaspoon black pepper

    Instructions

    • Carefully peel rutabaga with a paring knife. Cut rutabaga into one-inch pieces.
    • Place in a medium-sized pan. Cover with enough water and bring to a boil over medium-high heat on the stovetop.
    • Boil until fork tender, about 15 minutes or so.
    • Drain cooked rutabaga. Add the butter and milk, season with a generous pinch of salt and black pepper. Serve warm.

    Notes

    Rutabagas from the grocery store or farmers market have a waxy coating that need to be removed. The coating it to keep the rutabagas from drying out.
    You can use a good vegetable peeler or a pairing knife to peel the skin off. I use a knife because the skin is tough.

    Nutrition

    Calories: 154kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 372mg | Potassium: 839mg | Fiber: 6g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 64mg | Calcium: 157mg | Iron: 1mg
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    Published: Nov 13, 2019 · Modified: May 17, 2021

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    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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