Easy Rutabaga Recipe
Ok, since I heard someone asking for a good recipe for Rutabaga, I thought I'd post one. ^^
Rutabaga is one of my most favorite vegetables at the holidays.
This recipe in our family we just call Rutabaga -- it's very simple. - just a mix of mashed rutabaga and mashed potatoes.
Take one giant rutabaga, or two smaller ones, peel off the outside with a knife -- this is a bit of hard work, as the skin is a bit tough. The skin has the outer layer you see, a whitish (more bitter) part (kinda like the rind on a watermelon), then you get to the meaty center. You'll want to take off the outer skin + the whitish part (~1/4 inch I'd say).
Once the rutabaga is peeled, slice in half with a big hefty knife -- this usually will entail pushing on the top of the pointy end of the knife with your other hand, as well as the primary knife-cutting hand, and performing a rocking motion to get it all the way through.
Once you do that, slice each half into nice 3/4" thick slices, then slice those slices again, the other way in 3/4" slices to make a nice 3/4" dice. Throw in salted boiling water, and cook until they are fork-soft (just like checking boiled potatoes for mashing). This will take a good while - 20-30 minutes I'd say.
At the same time, you'll probably want to prepare your mashed potatoes -- I'd say 4-5 decent sized potatoes would be about right for the rutabaga -- though judge the amount you put in after you mash the potatoes -- worse come to worse, air on the side of having too many potatoes, and you can have another dish (mashed potatoes) to go along with it for those that don't like the rutabaga. Proceed with the potatoes just before the stage where you'd add milk/cream & butter.
Now, with the rutabaga, I puree it in a cuisinart. To make it go quick, I use a two stage process -- I put the slicer disk attachment in first, and drop the chunks in so now you have thin 1/4" slices. Then, I pull that attachment out and stick in the standard chopper accessory and run until pureed - using a rubber spatula between runs to get all the stuff that stuck to the sides and didn't get pureed. My father just uses the chopper tool without the slicer stage, but I think it goes quicker using the slicer -- choose whichever method you feel best.
If you have a bit of time, you can then stick the rutabaga in a strainer over a bowl and get some of the water out, as it will be quite a bit more watery than potatoes -- though this is optional -- I have made it plenty of times without straining it.
Now, stick the rutabaga in a large mixing bowl. Estimate the volume of rutabaga you have there, and add (in my opinion) around half of that volume in mashed potato mix from above -- just enough to make the rutabaga not so watery, and so it'll stick together. This preserves the nice rutabaga flavor, and adds a nice texture to it.
Add oh, ~1/2 stick or so of butter, or none if you'd like (it's got a nice flavor without it), and if the water didn't add enough salt to the rutabaga, add a bit more salt.
Make sure you finish up your mashed taters with milk/cream & butter if you have any left!
Serve! Very easy. wow! I wrote a lot there..
If anyone makes these, please, do post and let me know what you think, how they turned out, any variations you made, etc.
My father and grandfather were Austro-Hungarian. We had it served at our house boiled, mashed with an addition of onion sauteed in bacon, (greased drained) and crisp bacon pieces. (A la German potato salad.)
At Thanksgiving, I cut it into cubes (removing wax outside), and boil, drain and dry in the pot, add good amounts of butter, salt and freshly ground pepper. Deep, sweet and earthy flavor.
I use a vegetable peeler to remove the skin. Then cut up into cubes and microwave until tender. Throw it in the Cuisinart with the steel blade and puree with lots of butter and some amontillado sherry. Then season with salt and freshly ground pepper. Nuke it once more so it is hot and serve.
I never had it mixed with potatoes but we used to combine carrots with mashed potatoes.