Sweet Buttered Rutabagas

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

PIN IT HERE!!!

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!

A little bit about the elusive rutabaga!

What does a rutabaga taste like?

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?

Consider them for soups and stews. They are terrific mashed with a bit of butter because they aren’t starchy like potatoes so they get super smooth! 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. It must be peeled before eating.

For more information on Rutabagas, check out this link.

What is the best way to prepare buttered rutabagas?

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.

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.

Ingredients for Buttered Rutabagas Recipe

• rutabagas
• butter
• milk
• salt and pepper

Steps to make Buttered Rutabagas

1. Begin by carefully peeling the vegetable.
2. Dice into one-inch pieces
3. Place in a pan with cool 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 pepper.

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 lightly sautéed in butter and olive oil until caramelized and sweet. Adding tomatoes at the end makes a delicate light sauce. An easy lightened up side dish that only takes 15 minutes to make!

Check out this recipe

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

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

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

• You’ll need a great knife for all of this slicing and dicing! Click here for the knives I use and recommend.
• Here’s an affordable set of cutting boards for the kitchen.

Don’t forget to check out my Amazon storefront for some of my favorite products! 🛍️

When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Buttered Rutabagas

Print

Buttered Rutabagas

Buttered Rutabagas are a staple on the holiday table. Simple to make they are boiled until tender, drizzled with milk or cream and topped with rich, creamy butter.

Course Vegetables and Side Dishes

Cuisine American

Keyword Rutabagas

Prep Time 15 minutes

15 minutes

Total Time 30 minutes

Servings 6 servings

Calories 154kcal

Author Deb Clark

Cost $10

Ingredients

• 4 rutagabas
• 1 cup milk or cream
• 2 tbsp butter
• 3/4 tsp salt
• 1/2 tsp pepper

Instructions

• Carefully peel the the rutabagas. Dice into one-inch pieces
• Place in a medium sized pan with cool water and bring to a boil on the stovetop.
• Boil until fork tender, about 15 minutes or so.
• Drain well, add the butter and milk, season with salt and pepper. Serve warm

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

Sign up for emails here!

Don’t worry, we don’t share emails!