Rose Mary Mogan


Here is a delicious vegetable you may not have given a try. I love it, & even got my husband to eat it. A rutabaga is similar in my opinion to the turnip bottom. However It is usually much larger than a turnip, & is usually encased in a waxy outer covering. I assume to preserve the shelf life. We had these quite often as a kid. I still enjoy them to this day.

Inside flesh after the outer skin is peeled, is pale yellow, it does have fiber, it is low in sodium & very low in saturated fat. It is also a good source of Vitamin C , Potassium, & vitamin B6. 1 cup = 50 cal. 3.5 fiber, & 11.4carbs


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40 Min
30 Min
Stove Top


How to Make Rutabaga


  1. This is what the rutabaga looks like before being peeled. Caution: PLEASE USE A SHARP KNIFE.
  2. This is what the outer skin looks like.
  3. Because the rutabega is very hard, you need to cut it into smaller portions before cubing it. At least that is what I prefer doing.
  4. Now using a very sharp knife, cube each small piece, then chop the onions.
  5. Add them to a large pot, cover with water, then add a lid, and place over medium high heat, bring to a boil and cook until tender. Test by using the tip of a sharp knife into a cube and if it releases easily, it is fully cooked.
  6. Drain in a colander, add salt and pepper and butter if desired. You can serve them as cubed or use a potato masher and mash them, add some butter as you would potatoes, if desired and serve. May want to garnish top with chopped chive or parsley if desired. Sorry I do not have a large bowl to show you, perhaps next time.

Printable Recipe Card

About Rutabaga

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Low Fat Low Sodium Low Carb
Other Tag: Healthy

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