Recipes: Mashed Rutabaga

Recipes: Mashed Rutabaga 

Rutabaga @ Loving Heart Designs ©2013

What is a Rutabaga? It's an acquired taste for one thing! lol Actually, it's a large round yellowish root from the cabbage family. They are the cross between a turnip and cabbage and similar to those flavors. It is high in Vitamin C, Calcium,Vitamin B-6, Magnesium and Iron. And, not bad on fiber! They have a long storage life. You can keep them in the refrigerator up to two months.  Look for them at local farmers marked during April to December.

Let's Cook!

Recipe: Mashed Rutabaga by Loving Heart Designs

  • Rutabagas - 3 lbs. (3 abt. size of softball)
  • Butter 1/3 cup
  • Salt - a pinch
  • Pepper 1/2 tsp.
  • Opt. Nutmeg - a pinch

Cut off the long leaves and stems. Peel each rutabaga like you would potatoes. Wash before and after cutting into cubes. Place rutabaga cubes in a large pot and cover with water. Add a pinch of salt. Boil until tender for about
30 to 45 minutes. (Test with a fork for tenderness) Drain. Mash. Add the butter and pepper. Stir until incorporated well. Serve with your favorite meat like ham or pot roast. Enjoy!

 Thank you,
Disclaimer: Loving Heart Designs was gifted three free rutabagas from Bo Barfield for this recipe today.
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