Buttered Rutabagas

Name: Buttered Rutabagas
Prep time: 15 min
Total time: 30 min
Ingredients: 4 large rutabaga; 1 cup milk (or cream); 2 tbsp butter; 3/4 tsp kosher salt; 1/2 tsp black pepper

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

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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!

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

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Southern Buttered Rutabagas Recipe
Ingredients
Instructions
FAQ's
Tips
Related recipes
Favorite side dishes
Buttered Rutabagas

Southern Buttered Rutabagas Recipe

Today I'm serving up my favorite side dish, Buttered Rutabaga Recipe! 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

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

Slicing skin off rutabaga. — Slice and remove the skin of the waxed rutabaga.

Slicing Rutabagas into cubes. — Slice and remove the skin of the waxed rutabaga.

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.

Wash in warm water before peeling to remove dirt and debris. Dry with a paper towel.
Slice off the top and bottom of the vegetables. This will give you a solid base.
Setting it on the flat base, carve around the edges removing the waxy skin.
Slice the rutabaga into planks then cubes.

Pot with vegetables being filled with water. — Fill the pot with water and boil until tender

Pot with vegetables topped with butter. — Fill the pot with water and boil until tender

Place rutabaga pieces in a dutch oven. Cover with cold water and bring to a boil on the stovetop.
When fork tender, remove from heat and drain or remove cooked rutabagas with a slotted spoon.
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, though young turnips have a sweeter flavor. Rutabagas and turnips are 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! Another great way to eat them is 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.

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.

Tips

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

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.

Buttery Rutabagas in white casserole dish topped with butter. — Top the buttery Rutabagas with a pad of butter.

There are a ton of different ways to enjoy rutabagas - here are more yummy recipes!

Rutabaga Fries - seasoned and baked just like French fries, these are super yummy!
Mashed Rutabagas with Garlic Butter - loaded with butter these are amazing. You could even add cream cheese to make them even creamier!
Add them to your favorite vegetable soup or chicken soup recipe!

Favorite side dishes

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

One of my favorites is this recipe for pan roasted vegetables. Pan fried in olive oil and butter these are always a hit!
Crockpot Cream Corn is easy to make and terrific wish mashed potatoes and turkey or ham - yum!
Oven Roasted Delicata Squash is so pretty and festive! It's a great side dish, perfect for your Christmas table or Thanksgiving dinner.

Cooked buttered rutabagas iin casserole dish.

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