Rutabaga Cooking Made Simple: Mash or Roast!
Wash and scrub your rutabaga well, then dry it off. Smaller rutabagas tend to be sweeter, so pick those if you can.
Slice off the top and bottom, then cut it in half. Use a sharp paring knife to peel off the thick skin—vegetable peelers usually won’t cut it.
Chop the rutabaga into 1-inch chunks. This is key for even cooking and faster prep.
For mashed rutabaga, boil the chunks in water for 30-40 minutes until fork-tender. Drain, then mash with butter, nutmeg, salt, and pepper. Add sour cream for extra creaminess.
For roasted rutabaga, toss the chunks with oil, salt, pepper, and your favorite herbs. Roast at 425°F for about 40 minutes until golden and soft.
Mashed or roasted, rutabaga is a tasty, nutrient-packed side that goes with almost anything!
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