When we see rutabaga in the local {or far-flung} markets, we pounce on them. They are absolutely delicious and just rare enough to give them added, mystery vegetable appeal.

Why is the rutabaga not on every American’s plates, each night of the week? We’ll never know. Probably just poor marketing, as many people blanch when you reply “rutabaga” when they ask “what’s for supper?”

Perhaps, one day, rutabaga will have its moment in the sun just like beets. Beets used to be either reviled or ignored til a few years ago when they entered the spotlight. Once they got there we wondered if they would ever leave, as even modestly talented kitchens were all of a sudden, touting them. Here’s a recipe for the Rutabaga Mash we enjoyed for supper a couple nights ago

Rutabaga Mash

1 lb Rutabaga, cut into 1″ chunks

6 fl. oz. Milk, Evaporated

4 oz butter



* Bring rutabaga to boil in kettle of municipal water

* Cook til tender, about 20 minutes

* Drain rutabaga thoroughly, it really retains water so be careful here

* Add evaporated milk and butter

* Mash thoroughly adding salt and pepper as you go

Bon Appetit y’all

Rutabaga is a glorious vegetable that is criminally under appreciated and is most versatile. A couple nights ago we served this recipe as a side dish for grilled ribeye steaks and it went wonderfully

We love rutabaga but not as much as these guys. Half bullshit but definitely worth a look into the mysterious world of rutabaga cultists http://www.rutastudies.org/

previous Austin Daily Photos http://www.scrumptiouschef.com/food/Austin-Daily-Photo

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