What is your favorite recipe for Rutabagas?

[Timothy]

I've never eaten a Rutabaga. In all the pot-luck dinners I've been to, I've never seen them offered. I've never seen them on any menu at any restaurant.

I picked one, medium sized Rutabaga up and would like to try it.

If you have a favorite way to cook Rutabagas, I'd love to see it.

[Dawgluver]

Yum. Used to be a turkey day staple.

Peel, cut in chunks and cover with water. Bring to a boil and cook till tender.

Drain and mash with lots of butter and a bit of sugar, some s&p.

[purple.alien.giraffe]

Dice into 1/4" pieces. Saute in a small amount of butter, black pepper, thyme and sage until tender. Serve over a mix of brown and wild rice. Add crumbled breakfast sausage if desired.

Second favorite, dice and boil until tender. Drain. Mash with butter, a little brown sugar and a dash of allspice. Cover and let sit for ten minutes to let the flavors blend. Serve along side roasted turkey, roasted chicken, or roasted cornish game hen and dinner rolls.

[Aunt Bea]

I'm with Dawgluver, still is a turkey day staple in my house but, I leave out the sugar.

They have a unique flavor and they are low in calories and carbs.

The worst part is peeling the waxed skin.

[justplainbill]

Originally Posted by Dawgluver

Yum. Used to be a turkey day staple.

Peel, cut in chunks and cover with water. Bring to a boil and cook till tender.

Drain and mash with lots of butter and a bit of sugar, some s&p.

+1

[Andy M.]

Rutabega/turnip. I never cared for either one. I would encourage you to go for butternut squash.

[Dawgluver]

Originally Posted by Andy M.

Rutabega/turnip. I never cared for either one. I would encourage you to go for butternut squash.

What's funny for me is I could never develop a liking for squash, but love turnips and rutabegas!

[Hoot]

Peel, cut into chunks, boil with a piece of side meat or ham hock. When tender, drain and serve. Here at Casa de Hoot, I am the only one who likes rutabagas. No sugar, please. Maybe a little salt and pepper.

[Hammster]

Use them anywhere you would use a turnip. They impart a nice yellow color and a buttery flavor compared to a turnip.
Mashed with a bit of butter and buttermilk, s/p. No sweetener. You can mix them 50/50 with potatoes if you find the rutabaga flavor too strong on its own.
Use them in pasties. Very good.
Even as a sub for potatoes in your favorite hash recipe.

[Dawgluver]

They are also good in chunks in a soup or stew.