To Clean: Rutabagas must be peeled before cooking. Scrub and peel thin layers of skin; cut as directed in recipe.
To Boil: Cut rutabaga into 1/2- inch cubes. Place in a medium saucepan of boiling water. Cook, uncovered, 30 minutes or until tender. Season with butter and seasonings to taste.
Note: It is best to boil vegetables such as onions, cabbages, and rutabagas without a cover.
Other Cooking Methods: Bake; deep-fry; steam.
Serving Suggestions: Rutabagas may be served with any of the following: Drawn Butter, any herb butter or spread, or any sour cream or white sauce.
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