How to Cook a Rutabaga
Resembling and related to turnips, rutabagas have a bright orange color when cooked. These hearty root vegetables have a texture similar to potatoes. As such, cooks use the same methods for cooking rutabagas as potatoes--but unlike potatoes, rutabagas have a food grade wax coating them to preserve their flavor. Avoid using a peeler to remove this, as the wax will clog the peeler--but the wax must be removed before preparing your rutabagas. Does this Spark an idea?
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Things You'll Need
- Rutabagas
- Paring knife
- Paper towel
- Microwave-safe container
- Baking pan or cooking pot
- Butter to taste (optional)
- Salt and pepper to taste (optional)
Instructions
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1
Cut the waxy coating and the skin off the rutabagas with a paring knife.
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2
Pierce the vegetable with the knife in four or five places to the center of the rutabaga.
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3
Lightly dampen a paper towel and wrap it around the rutabaga. Set the wrapped vegetable in a microwave-safe container.
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4
Cook on high power in the microwave for five minutes.
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5
Dice or slice the rutabaga for adding to recipes, roasting or boiling.
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6
Roast diced rutabagas on a baking pan at 350 degrees Fahrenheit until tender. Boil diced rutabagas in a cooking pot of boiling water until a knife easily passes through the pieces. Drain the boiled rutabagas before serving.
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7
Serve roasted or boiled rutabagas as you would potatoes, with optional butter and salt and pepper to taste.
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