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Cooking & Preserving Foods: What do you do with Rutabagas?

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Forum: Cooking & Preserving FoodsReplies: 15, Views: 198
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Jim Falls, WI
(Zone 4a)

March 8, 2011
2:49 PM

Post #8414954

Just looking for what others do with rutabagas. So far I have cooked with a beef roast or mashed them. Plus added to vegetable soup. Other ideas?
Jacksonville, FL
(Zone 9a)

March 9, 2011
7:25 AM

Post #8416205

You can peel them and cut them into nice bite sized pieces, toss them with a little honey and roast them on a cookie shhet in the oven until done. This makes even picky eaters like them. :-)


United States
(Zone 5b)

March 9, 2011
2:47 PM

Post #8416949

I roast mine, too, but mixed in with chunks of winter squash, carrots, sweet potatoes, Irish potatoes, and parsnips. Preheat oven to 450, toss well with olive oil and roast for about an hour. Turn/stir every 15 minutes. At the half hour mark I add quartered onions and garlic cloves, and at the 45 minute mark I add mushrooms if I have them. Sprinkle with coarse salt and serve hot. Yum!


United States
(Zone 5b)

March 16, 2011
2:08 PM

Post #8430907

I also shred some and add to my lacto-fermented carrots.


Jim Falls, WI
(Zone 4a)

March 17, 2011
6:01 AM

Post #8432041

Am thinking of trying the roasted one. HAve most of the foods you mentioned.
Tulsa, OK
(Zone 7a)

March 20, 2011
9:15 PM

Post #8439704

use in soups, stews.
Newark, OH
(Zone 5b)

March 21, 2011
10:25 AM

Post #8440685

I learned the method of roasting in 1/2 inch slices, then brushing a bit of honey on at the end from Marion Morash on the old Victory Garden program. They are very good that way!

I also enjoy it cut in chunks, steamed, and tossed with just a bit of home made peach or pear butter. I use pear butter on sweet potatoes too. Not much.. Maybe a level teaspoon.
Fort Worth, TX

July 20, 2011
8:41 PM

Post #8705049

i cut them into cubes, and cook them in a pot with a nice ham hock. it seasons them so well.
Hammonton, NJ
(Zone 6b)

September 4, 2011
4:58 AM

Post #8792336

Either slice or dice and cook until just tender.
Mash, (as you would potatoes) and add a generous pat of butter, pepper, salt, and nutmeg.
Sometimes I add a "splash" of cream or milk...take care not to make it soupy.
This is always a part of a holiday menue at my house. Delicious with a touch of any meat gravy, especially turkey.
Molino, FL
(Zone 8b)

November 10, 2011
6:07 PM

Post #8885332

FYI, if you find some with the leaves you can eat those too. They are similar to collards. I didn't know that until a few years ago. Maybe it was just me. Now we grow them and eat both leaves and roots. Not always together.


Charlotte, NC
(Zone 7b)

November 12, 2011
8:42 AM

Post #8886978

I was born and raised in Cornwall, England - famous for Cornish Pasties! The recipe contains rutabagas, white potatoes, onions, and cubed beef in a pastry crust.


United States
(Zone 5b)

November 12, 2011
9:34 AM

Post #8887018

I've never had a Cornish Pastie, although I know Meezers makes them. I should find a recipe and make some!


Charlotte, NC
(Zone 7b)

November 13, 2011
8:14 AM

Post #8888175

darius - there are probably as many variations of pastie recipes as there are cooks that bake them.

I started with a short-crust base, rolled out into a circle. Veggies need to be sliced thinly. Put the potatoes down first, then the rutabagers, then cubed beef, and lastley the onions. Close it up and bake.

Can't remember the exact ingredients or oven temperature - I probably maded my last pastie about 50 years ago!
Tulsa, OK
(Zone 7a)

December 12, 2011
10:26 PM

Post #8927337

i put in beef stew and veg soup..
Sioux Falls, SD

January 18, 2012
10:05 AM

Post #8972896

We used to sell them like hot cakes all the time at a restaurant i used to work at. They used to cut them in cubes and steam them in a sauce and put pepper on top. They were pretty good.
Greensboro, NC
(Zone 7a)

May 6, 2012
4:19 PM

Post #9112990

My mom used to boil them with potatoes and mash them all together--occasionally she'd do that with turnips too.

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