It’s also quite easy to prepare; boil the rutabaga, mash it, add butter, sour cream, and seasonings, serve, and enjoy! Ingredients : 2 to 3 pounds of rutabagas, peeled and chopped into 1-inch chunks ...

The salad calls for a medium rutabaga, up to 1 pound in weight. You'll also use any kind of apples, red cabbage, carrot, a ...

This rutabaga recipe also features a pesto cream sauce highlighting fresh basil, pine nuts, and olive oil, seeps into the cracks of the rutabaga distributing the savory sauce into each bite.

Rutabagas are one of those things our grandmothers cooked often and we avoid. They look like a giant turnips, but with a pale yellow flesh and a waxy outer coating that comes off easily with a ...

Directions. Drop rutabaga into a pot of cold water with a pinch of salt and bring to a boil. Cook for 10 minutes. Drain. Melt 1 tablespoon (15 milliliters) butter in a saucepan.

1. In a large pot, combine the rutabaga, celery root, and water to cover. Bring to a boil, lower the heat, and cover the pan. Simmer for 25 minutes or until the vegetables are tender; drain.