Rutabaga Three Ways

Roasted Rutabaga
1 medium or 2 small rutabaga
1-2 T butter and olive oil
salt and pepper

Wash and peel the rutabaga. Cut into a small dice.
Preheat the oven to 425.
Heat the olive oil in a large skillet. Melt the butter into the heated oil over medium heat. Add the rutabaga and sauté until the edges and some of the sides start to become golden brown and caramelized.
Move to a parchment lined baking sheet, sprinkle with salt and pepper. Roast in a single layer, for 20-25 minutes. Rutabaga should be deep brown and fork tender. Serve immediately.

Pureed Rutabaga
1 medium or 2 small rutabaga
Salt and pepper
1-2 t butter
Heavy Cream

Wash, peel, and cut rutabaga into a medium to large dice. Place into a medium saucepan.
Fill with cold water ½” over the rutabaga. Bring to a boil. Add 1t salt to the water. Cook until fork tender 25-30 minutes. Rutabaga should be fork tender. Allow to a cook about 5 minutes more.
Drain. Add 1-2 T butter and a little cream. Puree in a food processor or blend/mash with a hand mixer.
Season to taste with salt and pepper. Serve hot.

Boiled Rutabaga
1 medium or 2 small rutabaga,
Salt and Pepper,
some butter

Wash, peel, and cut rutabaga into a small to medium dice. Place into a medium saucepan.
Fill with cold water ½” over the rutabaga. Bring to a boil. Add 1t salt to the water.
Boil 20- 25 minutes until the rutabaga is fork tender.
Drain and return to the pan add a tablespoon of butter, salt, and pepper.

Farm Kitchen Tip from Jenn Borealo – I grew up eating the boiled mashed rutabaga. Craig, our Farm Production Manager, loved the cubed, boiled recipe. Roasting is relatively new. Roasting brings out the sweetness, but the other two recipes remain my favorites. The seasoning is simple for all of the recipes. There are options. Nutmeg in the mashed or boiled. Rosemary, thyme, or sage on the roasted. Drizzle with honey or maple syrup. Roast with other root vegetables, winter squash, and sweet potatoes. Rutabaga can be a low carb replacement for potato in your meal plan. These are all satisfying side dishes. Add rutabaga to soup, stews, and pot pies.

Recipe & photos provided by Jenn Borealo, Culinary Specialist at Alstede Farms

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