Tuesday, March 26, 2013

How to Cook Rutabaga

How many of you have eaten rutabaga before?  Probably not too many.  I, for one, tasted rutabaga for the first time just a few months ago.  My friend, Sandy, introduced me to it.  She raved about how tasty it was and what a great alternative to potatoes it could be. 

Rutabagas are low in carbohydrates.  One cup of cubed, cooked rutabaga contains 15 grams of carbs.  One cup of cubed, cooked potato has 37 grams of carbs.  That's a huge difference!  If you are looking to cut carbs from your diet, replacing rutabaga for potatoes is a great way to start!

At first, I was a little intimidated by the rutabaga.  I didn't know how to cook it or what to do with it.  I wasn't even sure if I would like the taste of it.  After cooking with it, I have since found it to be a delicious, versatile, low-carb alternative to potatoes.  I've made "potato" salad with it, chopped it up and used it in stews, and last night, I made mashed "potatoes" with it.

Let me formally introduce you, if you haven't already been acquainted...

 The rutabaga is a root vegetable. It's a cross between a cabbage and a turnip.  It isn't the prettiest looking vegetable.  Rutabagas can get quite large.  The one in the photo weighs 1 1/2 pounds.  It made enough mashed rutabaga to feed our family of four.  One rutabaga can really go a long way!

How to cook mashed rutabaga...


First, peel it using a vegetable peeler and slice the ends off.



Next, chop it into one-inch cubes.
I must tell you, rutabagas are hard to cut into.  Some people prefer to microwave it for a few minutes to make the chopping easier, but I like to chop it as is, using a good chopping knife.


Add the chopped rutabaga to a large pot and cover with water.  Once the water comes to a boil, add salt to taste, lower the heat to low and allow the rutabaga to simmer for approximately 35 minutes or until tender.    


Once the rutabaga is tender, drain all the water from the pot and mash it with a potato masher.  Notice, how the color changes to a beautiful golden yellow?  Add three tablespoons of butter to it and a sprinkling of fresh nutmeg, if you have some on hand. 

It's as easy as 1-2-3!


It made a delicious, low-carb accompaniment for our pork schnitzel.  


Maybe the next time you see rutabaga in your grocery store, you can bring some home and try it.  I don't think you'll be disappointed!  


 

16 comments:

  1. It was delicious, thank you, and thanks to Sandy for the introduction.

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  2. I think rutabagas are similar in taste to turnips, aren't they? They look like turnips. My grandma used to make them similar to the way you described here but she also added a bit of milk (I always use skim) to make them creamy. They were my favorite thing at dinners at Grandma's house! I make them for myself...hubby doesn't share my love of them! I will have to try the rutabaga to compare the flavor. That looks like a very yummy, satisfying dinner! Well done, sweetie! xoxo...Karen

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    1. Thank you, Karen! I must try adding some milk or cream next time I cook mashed rutabaga! Loved hearing about your food memories at grandma's house. xoxo

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  3. I just bought my mom a bag of these before I left from my visit with her. My step-dad loves them and she never buys them----he was quite pleased!!

    I need to make them myself...I just love mashed potatoes, so I'll probably love these as well.

    Thank you for encouraging me and showing me just how easy it truly is!

    xoxo

    Love from the 'other' kitchen in CO,

    Joann
    xoxo

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    1. Thanks, Joann! Yes, I think you would enjoy the mashed rutabaga. Give it a try! They really are delicious! xoxo

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  4. Nice job explaining how to prepare rutabaga. I think lots of people have no idea how tasty rutabaga is once you get it prepared and cooked. I substitute it for potatoes many times because it has so much less starch and doesn't raise my glucose. I like the color of it too! Glad you found it enjoyable. xo

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    1. Thank you, Sandy! I agree with you. Many people have no idea how tasty rutabaga can be. Thanks a million for introducing me to it! xoxo

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  5. Rosinda,

    This looks soooo good and really pretty easy!!!

    I have started watching my carb intake now, to lose some weight. I was hoping you would have some recipes that are low carb and here is a good one. Thanks for taking the time to photograph this process and to post it.

    Have a nice evening.

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    1. Thank you for your comments! Yes, it really is simple to make. I will have to post some more easy low-carb recipes. Have a good evening! :o)

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  6. We call rutabagas 'swedes' over here, Rosinda! Mashing is one of my favourite ways to eat them. They also make a delicious soup...I either flavour with some cumin seeds, or crispy bacon bits is also really yummy! They are served with haggis at the traditional Burns Night dinners in Scotland...known as 'neeps

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  7. (Cont) up there! Your schnitzel looks wonderful too. Love reading your posts, even if it's difficult to comment sometimes on my iPad...that's why this one is in two parts!! Love xoxo

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    1. The swedes/rutabaga must make a yummy soup! Think I would love mashed rutabaga with bacon bits. Think I'll have to turn down the haggis, though! Thanks for comments...they're always appreciated! Love to you! xoxo

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  8. Well, Rosinda.....I finally bought a rutabaga and followed your instructions for cooking. Everyone LOVED it. We will definitely use this on a regular baasis. Thanks so much!!!

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    1. That's wonderful! I'm so happy to hear that! By the way, do you mind leaving me a name after your comments? This way I will be able to tell if it's the same person talking to me. Whoever doesn't leave a name, just ends up being anonymous, which is fine, if you prefer it that way. :)

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  9. I just bought it today and will have it for dinner with cod... Hope it will be a hit as it sound good!

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