How to Cook Rutabagas

This turnip cousin, often used in stews, also works as a tasty side dish.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Medium-sized Rutabagas
• Pat Of Butter
• Peppers To Taste
• Pinch Of Sugars
• Salt To Taste
• Chef's Knives
• Cutting Boards
• Paring Knives
• Peelers
• Skillets
• Wooden Spoons
• 1 or 2 dashes ground curry
• 1 tbsp. olive (not virgin) oil

1. 

   Peel the rutabaga with a paring knife or vegetable peeler.

2. 

   Chop into half-inch cubes. (See the Related eHow "Dice Vegetables.")

3. 

   Place in a medium skillet with 1 1/2 c. water and bring to a boil.

4. Add a pat of butter or 1 tbsp. olive oil.

5. 

   Add salt and pepper to taste.

6. Add a dash or two of good-quality Indian curry powder and a pinch of brown sugar.

7. 

   Bring to a boil, then lower heat and simmer until fork-tender, about 10 to 15 minutes.

8. 

   Drain and serve on a warmed plate.

Tips & Warnings

• Mash a boiled rutabaga or two into your next batch of mashed potatoes. Not only will you get a beautiful golden color, your guests will wonder where the delicious, interesting taste comes from. Keep it a mystery and don't tell them.

• Try boiled or steamed rutabagas with mustard butter. (For a simple mustard butter, combine 1/4 c. soft butter with 2 to 3 tsp. Dijon mustard, one minced garlic clove, and some finely chopped parsley.)

• You can generally substitute rutabagas for turnips, although you might need to cook them a bit longer.

• Be careful with the knife. Rutabagas are tough.