I have to admit there was a time when I absolutely hated rutabagas. My daughter, Carly loved them as a child and her father did too. I cooked them when pushed but didn't want to.
Well, I like them now and thought I would share my recipe with you, just in case you like them too.
The hardest thing that I find in cooking them is preparing them to cook. It seems peeling them and cutting them are a little hazardous. For that reason I try to find small young ones for tenderness.
They are usually covered in heavy wax
They taste pretty good when served with sweet potatoes
BE VERY CAREFUL AND WATCH YOUR FINGERS AT ALL TIMES
Cut a thin slice from the end of the rutabaga, this will give you a flat service to stand on end.
Take a sharp knife and cut thin slices of peeling from the sides of the rutabaga, working your way all around. (see below)
Then slice other end off
Slice in either direction your choice, being careful. If your knife gets stuck and won't move easily then watch fingers and take knife in rutabaga slapping on solid secure surface to cut
Cut into the size cubes you would like
Wash thoroughly
Okay, now this is where you make a choice.
I chose to season with bacon today.
Sometimes, I have used a small piece of fat back cooked in the pot with the rutabagas. You can use olive oil or whatever seasoning you choose, even nothing at all. If your rutabaga is young and tender it will have a very sweet taste and you really won't have to add a thing. So I guess then there is no excuse for not eating rutabagas....:)
- Drain all of the fat, my bacon was very lean so not much to drain
- Add water, salt and pepper if you choose.
- Cook until tender, just like you would cook potatoes
The good: This food is low in Sodium, and
very low in Saturated Fat and Cholesterol. It is also a good source of
Dietary Fiber, Thiamin, Vitamin B6, Calcium, Magnesium and Phosphorus,
and a very good source of Vitamin C, Potassium and Manganese.
The bad: A large portion of the calories in this food come from sugars.
Very delicious
Dolly