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!  

 

My Recipe for Succulent Baby Back Ribs

The weather is finally warming up and it's feeling more and more Spring-like each day.  Summer is also fast approaching and you know what that means - Barbecue Season!  What better way to take advantage of the warm weather, than to cook up some tender fall-off the bone back ribs!  The secret is to cook them at a low temperature for a few hours.  Slow and steady wins the race here.

First, remove the clear membrane on the back of the rib rack.  This helps keep the ribs tender.  Use a sharp knife to lift the corner of the membrane and then pull out in one entire piece.  Wash & pat dry.

Season with sea salt and fresh ground black pepper. 

Wrap ribs in heavy duty aluminum foil, sealing tightly, so juices don't escape.  Place in a shallow baking pan or cookie sheet lined with foil and bake in a preheated 300 degree F oven for 2-3 hours (more or less, depending on the size and thickness of the ribs)

In the meantime, you can cook some corn on the cob in a large pot of boiling, salted water.  It only takes 5-8 minutes.  Turn off the heat, cover with lid, until ready to serve.

After 2-3 hours, remove ribs from the oven.  Open sealed packets and drain the juices, being very careful not to burn yourself with the hot liquid!

Next, baste with your favorite BBQ sauce. Here is my husband, Nuno, basting the ribs.  He is the grill king and loves to BBQ. 

I wish you could smell these!  Alternatively, you can finish cooking them in your oven.  Just turn the broiler on, place the ribs on a foil-lined cookie sheet and broil the tops for 3-5 minutes, watching carefully, so you don't burn them.  

I served corn on the cob and baked sweet potatoes with the ribs.

Mmm!  It was scrumptious!  

Hoping everyone has a wonderful weekend!  Happy Memorial Day weekend to my friends in the US and happy Spring bank holiday to my friends in the UK!  Thank you for stopping by my kitchen. xo