Total Time
Prep 20 mins
Cook 25 mins

I love rutabagas! This vegetable is full of vitamins and minerals. It has the added plus of storing well. This dish is delicious served with a dark rye bread, potatoes and coarse grain mustard. This recipe was found on Sons of Norway website.

Ingredients Nutrition

  • 1 cup chicken stock
  • 2 large carrots, scrubbed and sliced in 1/2 inch thick slices
  • 1 large leek, sliced, including the green top
  • 1 12 cups rutabagas, cubed
  • 34 lb bratwursts or 34 lb kielbasa
  • salt and pepper


  1. Bring the vegetables to a boil in chicken stock; reduce heat to simmer and cook for 15 to 20 minutes or until vegetables are fork tender.
  2. Remove the skin from sausage, cut in thick slices, and add to vegetables.
  3. Adjust salt and pepper to taste and simmer covered for a few minutes.
  4. Serve with coarse grain mustard, dark rye bread and boiled potatoes.


Most Helpful

This was Really Good! I was hesitant that there was no seasoning added but with the other good reviews, decided to try it and am very glad I did. My only changes were to add a couple of potatoes and to brown the slices of kielbasa before adding them. The ingredient flavors meld together into a wonderful meal.

ratwoman February 22, 2015

What a great dish! The sausages are so good with the veggies. The leek turned out to be better than I thought. I love rutabaga and this dish is made for it lol Thanks Paula :) Made for ZWT9

Boomette August 05, 2013

I made half the recipe and cubed 1 potato into the pot with the rest of the veggies. I used kielbasa and served with heavy, crusty sourdough rye with real butter! I love rutabaga and this is a great comfort food combination. Thanks for sharing Paula! Made for Zwizzle Chicks for ZWT6.

ElaineAnn June 05, 2010

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