Bea's Rutabagas

Bea L.


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

★★★★★ 3 votes
Stove Top


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

How to Make Bea's Rutabagas


  • 1WARNING: 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.
  • 2Cut the rutabagas in half with a sharp butcher knife. This is the hard part. Please be careful.
  • 3Now, cut each half into strips.
  • 4Peel each strip by using a sharp paring knife.
  • 5Now dice up in small cubes. By dicing them they will cook faster.
  • 6Place 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.
  • 7Bring 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.
  • 8When 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.
  • 9This picture of my mother was taken a year or two before her death.

Printable Recipe Card

About Bea's Rutabagas

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