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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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Queen Roachie February 15, 2013

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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Boomette April 20, 2010
Better Rutabagas (With Cheese)