- 2 medium rutabagas
- 1 tablespoon olive oil
- 1/4 c onion, chopped
- 1/2 teaspoon parsley
- 1/2 teaspoon salt
- 1 teaspoon white pepper
- 1 pinch Turbinado sugar (optional)
DirectionsOn medium heat, add oil to pan and saute onion until tender
- Add diced rutabaga
- Season lightly with salt, pepper and a pinch of sugar (optional)
- Add water or broth to cover rutabagas; cook covered until tender; about 30-40 minutes (you may have to add more liquid)
- Strain rutabaga
- Mash to desired consistency; garnish with parsley
- Double check seasonings; add salt and pepper if needed
- Boost the flavor by using a vegetable or chicken stock in lieu of water
- Season with a pinch of crushed red pepper
- After removing from stove, toss in some fresh spinach for added color and nutrients
- Rutabagas go great as a side dish to pork or beef
Did You Know?
Many centuries ago, in Ireland, it served as the first Jack-O-Lantern, wherein it was hollowed and filled with glowing coals. This is wicked crazy because the rutabaga is most often called a “swede” or Swedish Turnip, and is believed to have been developed in 16th century by a Swedish botanist.
The rutabaga has not surged in popularity across the States as other root vegetables have done over the years. In fact, while more popular in the northern states, it is often overlooked elsewhere. This is probably due to the high population of Scandinavian and Russian immigrants in the northern states such as Minnesota and Wisconsin. Each August, Askov, Minnesota and Cumberland, Wisconsin hold rutabaga festivals where the town gathers for food, fun and festivities in honor of the rutabaga. To date, there is no known Rutabaga Queen.