Southern-Cooked Rutabagas

Recipe from

Oxmoor House


1 (2-pound) rutabaga, peeled and cubed
3 cups water
1/4 pound salt pork, rinsed and sliced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Additional pepper


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.