Thursday, August 30, 2012


I was  having lunch with my sister yesterday and she was telling me about a dish she made for dinner in which she included rutabaga.
Yes. Well, I had to tell her of the one and only time I ate this vegetable, which was way back in 2001 at Quilt Surface Design Symposium, in the university dining hall. I had no idea what was placed on my plate and talking amongst my tablemates, I just scooped something off my fork and... YUM!
Super YUM! What was that? It was whitish, and shaped like a French fry but was in some liquid. I picked up my tray and went back to the line and asked the server about this food. Turns out that it was rutabaga, so I asked for seconds, and later for thirds.
And then promptly forgot about it til Brooke brought it up.
On my way home, I stopped for groceries and got myself one. Now, what will I do with it? Looking up recipes online gave me some ideas, but what about you? Have you a favorite way to cook this veggie? I surely hope it doesn't taste like turnips, which I don't like at all. And I would rather not mix it with mashed potatoes, as that would disguise the flavor.
I await your input. Email me or leave a comment.

I had to share this picture of Chumley asleep on the stairs, with Gray Mousie tucked safely within reach.


  1. I know you said no taters - just wanted to mention, though - my mom's ultimate comfort food was Rutamousse - a Swedish dish of mashed potatoes and rutagabas. I'm anxious to see how you end up cooking it!

  2. Anonymous9:52 AM

    We have a "step dog" too. She gets on a step where she can see the den and hear what's going on upstairs when one of us is up and the other down.

    Sorry no recipes.

  3. StudioGrotto10:27 AM

    OK--I have one recipe and it is rather simple. This is a Norwegian recipe and I live in a community which has a lot of Norwegian-Americans. So, it gets served during Christmas dinners and on buffets.

    Peel the rutabaga (not an easy task). Cut it in half-inch chunks and boil until tender. Serve with a little melted butter and salt. It goes well with any meat. Really good ones are very sweet and flavorful. Sometimes people mash the chunks, too.

    I only eat them when the weather turns cold. I store them in the frig.



  4. Anonymous11:08 AM

    If you slice it into 'planks' first, then peel it, it is much easier.

  5. The secret to rutabaga is to peel it. They are covered in wax to preserve and keep them from drying out. Under the skin is a white layer that is VERY bitter. I cut mine into layers and then chop off the edge so I get the wax, skin and bitter white layer. Then I cube it, boil until fork tender and mash with a bit of butter, some brown sugar, salt and pepper. the sweetness of the brown sugar matches well with the sweetness of the rutabaga.

  6. I, too, was married to a norwegian. His favorite veggie was rutabaga. I peel, chunk, and boil until tender. Mash as for taters. Add lots of butter, and cream (or half n half) salt and pepper to taste. Yum! We have this at Xmas and it is eagerly awaited by all the grandsons. I have to make a big batch. It has a wonderful mild rutabaga flavor done this way and after all what can't be made good by adding butter and cream?

  7. Anonymous11:57 AM

    This vegetable is eaten a lot in the UK - in England it's called swede and in Scotland turnip or neeps (as in haggis and neeps). I think the best way to eat it is boiled and mashed with lots of pepper and butter and cream! It's my children's favourite vegetable!

  8. My husband LOVES rutabagas! My favorite way to make them is in Roasted Root Vegetables ( I agree with you about parsnips though, so I leave them out!

  9. My grandfather used to just slice them, very thin, and eat them raw. They can be very nice that way on a veggie platter with dip.

  10. Anonymous2:48 PM

    I'm also from the UK, swede is eaten a lot in this house. It's very good with equal quantities of carrots and parsnip, boiled gently till tender and mashed with butter and a little crispy bacon crumbs sprinkled in. A good shake of pepper is a tasty addition too.

  11. Anonymous6:09 PM the woods and potato fields of northern Maine, we have mashed rutabaga and carrots at every big gathering. We eat it with butter and salt and pepper. Also--if you ever boil a ham--save the brine and cook some carrots/potatoes/rutabaga/cabbage in the brine and serve with the ham. Rutabaga is also good in turkey stew.

  12. Anonymous6:26 PM

    We ate a lot of rutabagas when I was a kid. As an adult, I love it in an autumn root soup with kale and/or collards. Too bad you don't live closer--I enjoy binding. Have a bit of a cottage industry binding other women's quilt before our guild show in October.

  13. I'm Norwegian also and my Dad LOVED these things....always cubed, boiled and served with butter and s&p.
    I hate them!! And haven't eaten them since I left home 39 years ago. :)

  14. We call them Swede in Australia too. Boiled and mashed with butter, salt and pepper is yum! I've been trying some fermenting recipes lately and tried a recipe for spicy, fermented turnip - I subbed swede and it is yum!

  15. This comment has been removed by the author.

  16. Oh my. So many recipes. I like the one with bacon. :)

  17. Anonymous2:31 PM

    It's a swede in New Zealand. A recipe I learnt recently is to peel and grate the swede (not an easy task), put in a pot with a little water,butter and nutmeg. Then allow to steam with the lid on tight. When the veg is soft, give it a good stir and season with salt and pepper.

  18. Anonymous3:58 PM

    your dogs are cute....I think of a rutabaga as thanksgiving food.... and just eat it with the other dozen veggies on the table.

  19. My Swedish family always boiled them, mashed them and ate with butter! ....I need to go to the store.


So nice of you to drop by. I love your comments, and if you would really like a reply, please email me at fibermania at g mail dot com