Recipe by AcadiaTwo
My Dad has been cooking and mashing rutabagas my entire life although he always referred to them as turnips. LOL! We always have them with turkey or roast beef. Upon occasion we have been able to buy them fresh without the wax coating, but it doesn't happen very often.
Top Review by Nevdiliel
Easy and delicious, a total winner! I used one very large rutabaga, one of the less pretty ones that didn't make the cut to go to the farmer's market, so it required a little bit of extra prep. I cut it up into small chunks, added just enough water to cover, plus salt, and they were tender in well under an hour. I only used 2 tablespoons of butter and I feel that was just right (this coming from a huge butter fan). If I added potatoes to this, then I'd definitely include extra butter. I didn't know what crazy salt was, so I used regular Himalayan salt and it turned out fine. Thanks for posting! This is going in my recipe book.
- 1 large rutabaga
- 4 quarts water
- 4 tablespoons butter or 4 tablespoons margarine
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon crazy salt (www.janeskrazy.com)
Directions See How It's Made
- Heat water in large pot on stove to boiling.
- I use a sharp paring knife to remove wax coated skin from the rutabaga.
- The rutabaga is a very hard vegetable in the raw form, so be careful when cutting it.
- Use a chef's knife to cut a slice off of one side of the rutabaga.
- Place the flat side down on the cutting board and cut off small slices.
- Then chop the slices the other direction forming small cubes.
- Place rutabaga is boiling water and boil until tender. (about 60 minutes).
- Remove from heat.
- When tender, strain water off of rutabaga cubes and place them in a flat bottomed dish. (My Dad puts them back in the pot for this step.).
- Use a mashing tool and mash them to desired consistency.
- Add butter, salt & pepper.
- Mix thoroughly and serve.
- (One can also make ahead and warm it up in the microwave.).