What is a healthy way to cook fresh Rutabagas?

Posted on Nov 04, 2009 under Cooking Lite

I love rutabagas but I don’t know a healthy recipe for them. My Mother used to boil them to death and add margarine, bacon grease or anything high cholesterol she could think of to cook them with. I would love it if someone could share a healthy recipe for them with me.

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3 Comments so far »

  1.  

    David H - said

    November 4 2009 @ 21:07

    i to love rutabegas. here’s a fantastic way to cook them and they are awesome!

    Braised Winter vegetables

    3 c. rutabegas, peeled and cubed
    3 c. turnups, peeled and cubed
    3 c. red potatoes, quartered
    3 medium onions, quartered
    3 c. winter squash, peeled and cubed (butternut)
    2 c. chicken stock
    Salt and pepper to taste
    2 Tbs. oil

    Oven medium-high heat, warm a 12” Dutch oven and add oil and vegetables. Sauté for 5 minutes. Add stock and cover. Bake 350° for 60 to 75 minutes until fork tender but slightly firm.
    Serves 12
    you can easily half the recipe but only cook for 50 to 60 minutes.

  2.  

    harley d - said

    November 4 2009 @ 21:07

    Im Aussie and I have no idea what Rutabagas are……….?

  3.  

    Jen Luvs the Gunt!!!!! - said

    November 4 2009 @ 21:07

    CARROTS AND RUTABAGA

    1 rutabaga
    1 bunch carrots
    Salt
    Freshly ground black pepper
    Nutmeg

    Peel, slice and cook carrots and rutabaga separately, then when cooked, mash together. Season to taste. Once I enlivened this recipe with a dash of vermouth and it went over big.

    OR

    BAKED RUTABAGA

    2 or 3 med. sized rutabagas
    1 tbsp. sugar
    1 tsp. salt
    1/8 tsp. white pepper
    1/4 c. butter
    1/2 c. milk
    1 tbsp. flour

    Peel and slice rutabagas. Cook in salted water until soft. Drain. Mash and add sugar, milk, flour and pepper. (Canned milk is best.) Beat until consistency of lumpy mashed potatoes. Pour into greased loaf pan. Dot with butter. Bake at 350 for about 45 minutes, until brown peaks appear.

    OR

    FINNISH RUTABAGA CASSEROLE

    1 med. size rutabaga
    1 tbsp. butter
    1 tbsp. flour
    1 tbsp. white toast crumbs
    1/2 c. milk
    1 egg
    Pepper to taste
    1 tbsp. brown sugar
    Nutmeg
    Additional crumbs for topping

    Peel and slice rutabaga. Cook until soft and then mash. Mix in butter and flour. Mix in crumbs, milk, egg, pepper and brown sugar. Pour into a well greased casserole. Sprinkle with nutmeg. Bake at 350 degrees until bubbly.

    OR

    GLAZED RUTABAGA

    Makes 6 servings.

    1 lg. rutabaga (3/4 inch cubes)
    1/4 c. butter
    2 tbsp. brown sugar
    1/8 tsp. nutmeg
    Freshly ground pepper

    Cook rutabaga in boiling salted water, covered until tender-crisp, about 15 minutes. Drain well. Add butter to rutabaga; sprinkle brown sugar on top. Cook over moderate heat, stirring gently with a fork until butter and sugar melt. Add nutmeg and a grating of pepper. Toss. Serve immediately.

    OR

    HAM & RUTABAGA DICE

    1 c. shredded cabbage
    8 oz. boned, cooked ham (without sugar) cut into 1 inch cubes
    1 c. cubed rutabaga, 1 inch cubes, steamed & cooled
    2 1/2 tsp. water
    2 tsp. prepared mustard
    1/2 tsp. lemon juice
    Dash of white pepper

    Heat nonstick skillet sprayed with Pam over medium low heat. Add cabbage cover, and cook until almost tender. Stir in ham and rutabaga.
    In small bowl mix together water, mustard, lemon juice and pepper. Add to cabbage and stir to coat evenly. Continue to cook, uncovered until ham and rutabaga begin to brown slightly. Divide evenly into 2 servings. Serve with 1 cup salad and 1 cup butternut squash.

    OR

    RUTABAGA APPLE DISH

    3 c. pared rutabaga slices
    2 med. apples, sliced
    1/2 c. brown sugar, packed
    3 tbsp. butter
    Salt

    Cook rutabaga slices in boiling salted water until just tender; drain. Place half of slices (rutabaga) and half of apple slices in greased 1 quart casserole. Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat layers. Bake, covered at 350 degrees for 30 minutes. 4 to 6 servings

    JM

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