Rutabaga?

**Judi Dial** · 01-12-2011, 02:55 PM

Okay, I got 2 rutabaga off the salvage shelf at my local market. We had squash/rutabaga soup the first time. VERY filling, neither of us liked the peppery taste from the rutabaga.

I made curried squash soup today, added a little of the rutabaga, pretty sure I'd cover up the peppery taste with the curry powder, mixed squashes, and apple juice, but both of us noticed and didn't much like it.

So, is there a secret to cooking this root? Do you have recipes using it you like? Do you cook it with other things and cover up the taste? How?

I really want to use this stuff, it's got LOTS of fiber and is hugely filling, very economical, but I gotta find a way around that taste!

Thanks!
Judi

**frugalgram** · 01-12-2011, 03:07 PM

I make a rutabaga casserole at holidays. I peel, cut and boil the rutabaga and cook like potatoes. When it's soft, I mash it with butter, a beaten egg, a little brown sugar or molasses and pepper, nutmeg or cinnamon and some of the rutabaga water. I top it with breadcrumbs and butter and bake it for an hour at 350. It really makes the house smell ( I think it's a good smell). It is an acquired taste and people either really like it or they hate it. LOL

**mom2three** · 01-14-2011, 12:57 PM

I like to shred it and saute it. It brings out the sweetness.

Sauteed Yellow Turnips Swede Or Rutabaga) Recipe - Food.com - 85319

**gottadance** · 01-14-2011, 01:42 PM

I cooked mine in a ham soup - using homemade dripping/broth. The ham taste is so strong - and I cooked the veggies in it for quite a while, that the flavor was really good.

**Ceashels** · 01-14-2011, 01:56 PM

those recipes sound really good. I just ordered seeds to grow my own this morning.

Thanks for the ideas.

**Josephhgoins** · 01-14-2011, 02:19 PM

I dice mine along with white potatoes and sweet potatoes and line the bottom of a casserole pretty deep. I then lay a pork roast on top that I have put salt and pepper on. I bake until the roast is done. The fat from the roast seasons the vegatables. I don't recall them having a peppery taste this way.

**Mrs K** · 01-14-2011, 06:49 PM

We usually just boil them wuth potatoes and hide them in nashed potatoes. Personnaly I like it mashed with butter and a tiny bit of sugar. But I agree it's an acquired taste

**Saule** · 01-14-2011, 07:52 PM

I like it raw or added to stews. And I just love this side dish, make it all the time, Glazed Rutabaga & Apricots Recipe - Food.com - 47703

It's important to buy smaller ones - the large ones can get fibrous, and just aren't worth it.