Bea's Rutabagas

Bea L.

By
@BeachChic

This is the way my mother taught me how to cook rutabagas. We use this exact same method when cooking turnips as well. I can feel her beside me everytime I fix this dish. She is truly missed with every breath I take.

I'm posting this recipe in her memory since she passed away 14 years ago today. 3/7/2013


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Method:

Stove Top

Ingredients

2
rutabagas
salt & pepper (to taste)
oil for seasoning
water to cover
1/2 tsp
sugar (optional)

Directions Step-By-Step

1
WARNING: Be extremely careful when cutting rutabagas for they are waxed and very hard. You will need a butcher knife and then a good sharp paring knife.
2
Cut the rutabagas in half with a sharp butcher knife. This is the hard part. Please be careful.
3
Now, cut each half into strips.
4
Peel each strip by using a sharp paring knife.
5
Now dice up in small cubes. By dicing them they will cook faster.
6
Place into pot and cover with water. Add in oil of your choice. Be the judge on the amount. I don't measure so I can only guess approximately 3 tablespoons. You may rather season with bacon &/or bacon grease. Just choose your own seasoning. Add in salt and black pepper to taste.
7
Bring them up to a boil and then lower to medium-low and cook until tender. In other words just cook as you would boiled potatoes.
8
When done, drain well and mash up as you would mashed potatoes. Add in the 1/2 teaspoon of sugar (optional), salt and pepper to taste.

I love serving these with my baked cabbage and hushpuppies. For some reason I like this meal with fried pork chops or pork roast.
9
This picture of my mother was taken a year or two before her death.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy