Well, there you sit, looking hopefully at the packet of rutabaga seeds that you purchased, sobered by the fact that it will be early July before you can plant them, they being a fall crop and all. You realize that rutabagas grow big, and store well so you and your family will be looking at rutabaga all through winter and spring, which is not a bad thing really. Never the less, are they a versatile enough to prepare several time a week without causing familial boredom?
Well. You can peel and cube rutabaga into one inch cubes, steam or boil them until tender, drain, and then serve with butter, pepper and salt.
Or you can repeat those steps and then mash the ‘bagas, adding seasoning to taste. Or you could mash them with an equal proportion of left over mashed potatoes and either serve them just like that, or add chopped onions and other seasonings, form the mash into patties and pan fry them for a unique and delightful change of pace.
You could make rutabaga soup. Here is one of many fine recipes.
There are many pot pie recipes, like this one, featuring rutabaga as the key ingredient.
Or, you could make dessert grade rutabaga pie. Here is how:
1/2 teaspoon salt
Cubed rutabaga, enough to render a cup and a half of rutabaga mush once boiled and mashed
1 1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup sugar
1/4 cup molasses
2 eggs, beaten
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Either a premade crust for a 9″ pie plate or, you can make your own crust if you like
Preheat oven to 450 degrees
Boil or steam the rutabaga until tender, drain, and then mash or whip until creamy
Place the rutabaga mush in a large bowl, add all of the other ingredients and blend thoroughly.
Put the crust in a 9” pie dish
Put the blended filling in the crust
Put the pie in the oven
Cook 15 minutes at 450
Lower heat to 350 and cook until done. This might take about 30 or 40 minutes more toothpick test it to be sure.
Allow pie to cool to room temperature.
Serve any time after that, whipped cream is very nice, but not mandatory
Be prepared for choruses of “I can’t believe that’s a rutabaga!” and “Seconds please!”
Is the rutabaga versatile? You bet it is Good luck growing yours!
Like what you see and want to come back? Just click “+ subscribe”, it’s easy and anonymous!