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!
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!
- salt and pepper
- Begin by carefully peeling the vegetable.
- Dice into one-inch pieces
- Place in a pan with cool water and bring to a boil on the stovetop.
- When fork tender, remove and drain.
- Add in the butter and milk, season with salt and pepper.
A little bit about the elusive rutabaga!
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.
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.
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!
Rutabagas have less sugar and are higher in fiber than potatoes. Depending on what your diet requires, it may be a better choice.
The skin on the rutabagas is thick and waxy. Peel before eating, it's not tasty!
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.
- First 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 skin.
- 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.
Here are more of my favorite side dishes!
- 4 rutagabas
- 1 cup milk or cream
- 2 tbsp butter
- ¾ tsp salt
- ½ tsp pepper
- Carefully peel 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
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Published: Nov 13, 2019 · Modified: May 17, 2021