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


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1 large
onion, chopped
steak seasoning, or salt & pepper to taste.
butter as desired

How to Make Rutabaga


  • 1This is what the rutabaga looks like before being peeled. Caution: PLEASE USE A SHARP KNIFE.
  • 2This is what the outer skin looks like.
  • 3Because the rutabega is very hard, you need to cut it into smaller portions before cubing it. At least that is what I prefer doing.
  • 4Now using a very sharp knife, cube each small piece, then chop the onions.
  • 5Add 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.
  • 6Drain 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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