- Combine rutabaga, water, salt pork, sugar, and salt in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes or until rutabaga is tender. Drain. Remove salt pork; discard.
- Add 1/8 teaspoon pepper to rutabaga; mash to desired consistency. Sprinkle with additional pepper.
How to make rutabagas easier to cut?
Peel and cut the rutabagas Repeat by cutting both ends of the rutabaga. Then cut it lengthwise into four to eight pieces, leaving the skin on when you do. Once you have lots of smaller pieces, you can just use a paring knife to easily remove that skin.
How to remove the wax from a rutabaga?
Rub the rutabaga under running water. Dry. towel, place on a microwave-safe plate and microwave on high for 1 minute. Use a peeler or paring knife to remove the skins and reveal the light flesh.
How do you know when rutabaga is cooked?
Put a lid on and heat the rutabaga over medium-high heat. When the water comes to a boil, reduce the heat to medium and simmer for another 30 to 40 minutes. The rutabaga is ready when a fork can easily pierce the flesh.
However, if you look at it from a weight loss perspective, rutabagas are lower in calories and carbohydrates. A 1-cup serving of cubed boiled rutabaga has 51 calories and 12 grams of carbs, compared to 136 calories and 31 grams of carbs in the same amount of potatoes.
Rutabaga goes well with dairy products: milk, butter, cream, cream cheese and parmesan. Products: apple, pear, carrots, parsnips, onions, potatoes and sweet potatoes. Spices: rosemary, garlic, paprika, nutmeg, cinnamon, olive oil, molasses, black pepper, mustard and brown sugar. Savory: egg, beef, poultry, pork and lamb.
FAQ
How do you prepare rutabaga?
Why does my rutabaga taste bitter?
What is the best way to peel a rutabaga?
