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    You are in: Home / Recipes / Better Rutabagas (With Cheese) Recipe
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    Better Rutabagas (With Cheese)

    Better Rutabagas (With Cheese). Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dianegrapegrower's Note:

    I received rutabagas in my CSA box this week. I'd never had them before, but a friend told me I could cook them like mashed potatoes. So I peeled, boiled, and mashed them with butter, salt, and pepper. And took a taste... I was pleased to find they tasted a bit like smashed cauliflower, with a similar texture. And they hinted that what they really needed was onion and cheese. Here's how I made them:

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    Units: US | Metric

    • 2 -3 medium rutabagas, peeled and cut in 1-inch pieced
    • 1 tablespoon butter
    • 3 green onions, chopped, white and green parts
    • 1/4-1/2 cup grated parmesan cheese, divided (cheddar is also good)
    • salt and pepper


    1. 1
      Boil the rutabagas in water until tender. Drain and mash.
    2. 2
      Add other ingredients, reserving 1 tablespoon cheese (use more or less cheese depending on how large your roots are, how well you like cheese, and how well you like rutabaga!) and combine thoroughly.
    3. 3
      Place in shallow baking dish, sprinkle with cheese, and bake at 350F until cheese on top is toasted.

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    Ratings & Reviews:

    • on February 15, 2013


      This turned out even better than I expected. Rutabaga was a new food for the family this week, as I like to introduce things for the kids (and myself and hubby) to try. This was terrible to cut up... really dense and hard on the old santoku knife. I expected it to be softer like a turnip since it looks like one. Turned out really mild, with a subtle sweetness to it. I did add a bit of sour cream and some shredded bacon to make this a loaded baked "potato" style dish. I'm watching carbs, so this was a fantastic sub for mashed or baked potato with our steaks last night. Thanks for sharing! Going to mix it up with some egg and seasoning and fry it like a potato pancake this morning with breakfast. Won't be scared of the giant purple-ish rooty thing at the grocery store ever again! ;-)

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    • on April 20, 2010


      wow what a great recipe. If you like rutabaga, you have to try this. I used part skim cheddar. Maybe near 1/2 cup or a little bit more. After the cheese was melted, I put the oven to broil to brown the cheese on top. I like it so much. Can't wait to do it again. And the green onions are great in this. Thanks Diane :) Made for PAC Spring 2010

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    Nutritional Facts for Better Rutabagas (With Cheese)

    Serving Size: 1 (428 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 111.9
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 5.8 g
    Cholesterol 26.2 mg
    Sodium 235.6 mg
    Total Carbohydrate 2.1 g
    Dietary Fiber 0.5 g
    Sugars 0.6 g
    Protein 5.2 g

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