The poor, neglected rutabaga has been undermined for so long that I’m delightfully surprised when I find them at the local grocery.
Rutabaga is one of those vegetables you love, or hear the “ewww I’m not eating that!” refrain when serving. The recipe below one of the sneaky ones I’ve used to introduce the little one’s to something they would otherwise not try. It’s a simple recipe, the hardest part being the cutting up of the rutabaga. If anyone has a magic way of doing this, please share!
You will need:
Potato masher or electric mixer
Meat cleaver, sharp serrated knife or kitchen saw
2 medium or 1 large rutabaga
1/2 cup butter
dash of pepper
1/2 cup brown sugar
1/2 cup bread crumbs ( unseasoned and optional )
Peel the rutabaga. There is no easy way to cut it that I’m aware of, so I use a meat cleaver. Even that will sometimes get stuck half way through the cut, so tap it with a hammer or kitchen mallet. I have boiled them and steamed them first, and while that works, it’s time consuming.
Cut rutabaga in chunks. Place in pot, add salt and pepper and start boiling. Boil on medium /medium low until fork tender.
Peel, core and cut apples into chunks. About the time your rutabaga is softening, add the apples and continue boiling until soft…about 5-7 more minutes.
While apples are cooking, preheat oven to 325*
Drain pot, and place apples and rutabaga in bowl. Add butter and about half the brown sugar, mash or mix, add remaining brown sugar. If necessary, add another Tbsp of butter.
This recipe can be chunky or smooth, your choice. Spoon into baking dish, sprinkle bread crumbs on top if desired and bake for 20-25 minutes.
Remove from oven and enjoy with any main dish. I find it goes especially well with pork chops, ham or baked chicken.
Don’t forget…if you have a secret, easier way to cut rutabaga, I really, really want to know!