Featured Pinch Tips Video
- rutabaga (about 1 1/2 - 2 pounds)
- salt and black pepper to taste
1Cut off each end of the rutabaga. Remove the waxy peel by carefully cutting down the sides of the vegetable. Once peeled, cut rutabaga into 1 inch cubes.
Place cubed rutabaga into a medium-sized pot. Fill with cold water and sprinkle with kosher salt. Place pot over high heat and bring to a boil.
Turn heat to medium-low and cover. Simmer for 2 – 3 hours (see note), until rutabaga reaches a rich orange color and easily splits into two pieces when pierced with a fork.
Remove from heat and drain water. Season with freshly-ground black pepper. The rutabaga can be eaten as is, sprinkled with freshly-ground black pepper, or mashed and topped with a little butter — my father-in-law’s favorite way to enjoy rutabaga.
Note: Cooking times differ – my rutabaga has been done in as little as 1 1/2 hours, and taken as long as 3 1/2 hours. I check for doneness periodically. The rutabaga reaches its best flavor once it’s fork-tender and deep in color.