How to Cook Rutabaga

How many of you have eaten rutabaga before?  Probably not too many.  I, for one, tasted rutabaga for the first time just a few months ago.  My friend, Sandy, introduced me to it.  She raved about how tasty it was and what a great alternative to potatoes it could be. 

Rutabagas are low in carbohydrates.  One cup of cubed, cooked rutabaga contains 15 grams of carbs.  One cup of cubed, cooked potato has 37 grams of carbs.  That's a huge difference!  If you are looking to cut carbs from your diet, replacing rutabaga for potatoes is a great way to start!

At first, I was a little intimidated by the rutabaga.  I didn't know how to cook it or what to do with it.  I wasn't even sure if I would like the taste of it.  After cooking with it, I have since found it to be a delicious, versatile, low-carb alternative to potatoes.  I've made "potato" salad with it, chopped it up and used it in stews, and last night, I made mashed "potatoes" with it.

Let me formally introduce you, if you haven't already been acquainted...

 The rutabaga is a root vegetable. It's a cross between a cabbage and a turnip.  It isn't the prettiest looking vegetable.  Rutabagas can get quite large.  The one in the photo weighs 1 1/2 pounds.  It made enough mashed rutabaga to feed our family of four.  One rutabaga can really go a long way!

How to cook mashed rutabaga...

First, peel it using a vegetable peeler and slice the ends off.

Next, chop it into one-inch cubes.

I must tell you, rutabagas are hard to cut into.  Some people prefer to microwave it for a few minutes to make the chopping easier, but I like to chop it as is, using a good chopping knife.

Add the chopped rutabaga to a large pot and cover with water.  Once the water comes to a boil, add salt to taste, lower the heat to low and allow the rutabaga to simmer for approximately 35 minutes or until tender.    

Once the rutabaga is tender, drain all the water from the pot and mash it with a potato masher.  Notice, how the color changes to a beautiful golden yellow?  Add three tablespoons of butter to it and a sprinkling of fresh nutmeg, if you have some on hand. 

It's as easy as 1-2-3!

It made a delicious, low-carb accompaniment for our pork schnitzel.  

Maybe the next time you see rutabaga in your grocery store, you can bring some home and try it.  I don't think you'll be disappointed!