Pam's Rutabaga Royale

Pam Ellingson


I bought a rutabaga the other day with the intent of boiling it and serving with butter, salt and pepper. I got inspired and developed this recipe based on one I had come up with for turnips several years ago. It is so creamy and tangy and good. You have to try it, even if you don't like rutabagas.
I finally got a picture of this dish. Not the best photo, but darn good recipe!!!


★★★★★ 1 vote

3 to 4
10 Min
1 Hr
Stove Top


Add to Grocery List

  • 1 large
    rutabaga or 2-3 small ones ( or substitute 3 to 5 medium turnips)
  • 2 Tbsp
    brown sugar, firmly packed
  • 1 tsp
  • 2 to 3 c
    milk (i use 3 c. water and 1/2 c. nido whole milk powder or you can use water with a little extra brown sugar)
  • SAUCE:

  • 1/3-1/2 c
    heavy cream
  • 2 - 3 Tbsp
    whole grain dijon mustard
  • 1 - 2 Tbsp
    grey poupon dijon mustard
  • 1 - 2 tsp
    brown sugar, lightly packed
  • 2 - 4 Tbsp
  • ·
    salt and pepper to taste

How to Make Pam's Rutabaga Royale


  1. Peel and dice the rutabaga into 1/2 inch cubes. Place in 3 qt saucepan, add 2 Tbsp. brown sugar and 1 tsp salt. Cover with milk, stir well, and bring to a boil. Turn down heat to maintain a slow boil and continue to cook until rutabagas are tender but not mushy (35-45 minutes) (Milk may curdle, but don't worry, it will be drained off and any curds will mix into the cream when added.)
  2. When rutabaga is tender, drain and return to the pot, discard liquid. Add heavy cream, whole grain and creamy Dijon mustard and bring to a boil, stirring constantly. Reduce volume by approximately 1/2, about 5-7 minutes.
  3. Remove from heat and stir in 1-2 tsp brown sugar and all the butter. Mix well, and adjust salt, pepper, and either/or both mustards to taste. It should not be sweet. It will have a somewhat subdued mustard flavor with a slightly sweet undertone. Before serving the cream will thicken and coat the vegetables.
    Serve hot.
  4. I was thinking how well this would go with roast turkey or chicken or pork chops. I can see it on the Thanksgiving table as an alternative to potatoes or squash.

    My husband says he thinks this sauce, minus the rutabaga, would make an excellent pasta sauce with some bacon, black olives and mushrooms. Might have to try this sauce in other applications. YUMMERS!!!

    I have a tendency to adjust seasonings at the end of cooking to "perfect" the flavor so my recipes give a range of amounts for things. Start with the smallest amount listed and then adjust at the end of cooking.

Printable Recipe Card

About Pam's Rutabaga Royale

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #creamy, #dijon, #veggie, #tangy

Show 14 Comments & Reviews

Celebrate Labor Day Weekend With A Stellar Cookout Recipe

Celebrate Labor Day Weekend With a Stellar Cookout

Kitchen Crew

Wow... did summer fly by or what? In my mind, Memorial Day was last weekend. Summer's unofficially coming to an end, but I'm not going to let the weekend go...

Good Vs Bad Carbs: Not All Carbs Are Equal Recipe

Good vs Bad Carbs: Not All Carbs Are Equal

Kitchen Crew @JustaPinch

All carbs are not evil; it's just that some of them should be eaten less frequently than others. It's not that hard to tell the difference between a good carb...

Cauliflower Recipes For People Who Don't Love Cauliflower

Cauliflower Recipes For People Who Don't Love Cauliflower

Kitchen Crew

Cauliflower is magical! It's a natural source of antioxidants, packed with fiber and contains choline (which is essential for learning and memory). It's delicious and versatile. Cauliflower takes on the...