HOME > Chowhound > Home Cooking >
Do you create unique foods?

Rutabaga in chicken stock?

The Dairy Queen Apr 19, 2008 10:18 AM

Cleaning out the root cellar, getting ready for spring and the start of CSA season. Seems like a good time for a big batch of chicken stock. Have a rutabaga or two. Would they go well in the stock or should I search for another recipe to use them up?

Thank you!


  1. The Dairy Queen Apr 19, 2008 11:08 AM

    Answering my own question here: cooking light suggest no, that it would overpower the stock. http://www.cookinglight.com/cooking/c...


    1. s
      Sherri Apr 19, 2008 11:45 AM

      Instead of making chicken stock with rutabagas, how about rutabagas with chicken stock? This is a standard Thanksgiving "side" at our house since forever. People who loathe turnips and/or rutabagas eat this and have no idea what it is.

      Peel and chop rutabagas, blanch in boiling water for a couple of minutes, remove and set aside.
      In a good-sized saucepan, add butter/olive oil mix, sweat 1 finely chopped onion until softened. Sprinkle w/ +/- 1 TBLS flour, cook roux until pale gold. Add chicken broth. Stir in about six torn fresh sage leaves and add rutabagas. Dried sage can be used but be careful with amount - it can overpower. Simmer covered on low 20-30 minutes, or until rutabagas are tender. SPTT, turn in fresh minced parsley just before serving.
      NB: this can also go in a mod-low oven, covered, until rutabagas are tender.

      4 Replies
      1. re: Sherri
        The Dairy Queen Apr 19, 2008 12:31 PM

        Great idea! The reason we needed to make chicken stock is that we also had a zillions of carrots, celeriac, and onions and chicken carcasses we needed to use up to clear some room in our fridge and freezer. We were going to toss the rutabagas in there (but decided against it.) We now have 3 big pots of stock going on the stove. But, once we finish our chicken stock, I'm going to use your recipe to cook the rutabagas! Thank you!


        1. re: The Dairy Queen
          Sherri Apr 19, 2008 01:06 PM

          As with most "off the cuff" ideas, this one is subject to a lot of tweaking. If you've got extra carrots, toss them in too. They'll add sweetness and color. A small knob of pancetta can be diced and used to cook the onion (or shallots ??? leeks???) giving a rich flavor. Add a diced potato if you wish ....... If an odd turnip or two turns up in the root cellar, make it half & half with rutabagas and turnips. Only your imagination - and root cellar - limits the possibilities. Glad you liked the idea, it's been one of our "go-to" dishes for many years. It actually started as a way to entice a MIL to eat rutabagas which she professed to hate, although she couldn't remember ever eating one. But she knew she'd hate it anyway ....... she challenged me to come up with a recipe that would feature rutabagas that were palatable or better yet, that she wouldn't even know were rutabagas. This is the result. I found that blanching for a couple of minutes removed some of the strong flavor that I thought she'd object to. If you want a more assertive RUTABAGA flavor, omit the blanching.

          1. re: Sherri
            Jen76 Apr 19, 2008 05:26 PM

            I love rutabagas. That recipe sounds fabulous. Now I just need some sage...

        2. re: Sherri
          Ikkeikea Feb 25, 2012 01:10 PM

          Sherri, I know this an old post but I HAD to write and tell you that I am crazy about this recipe. After faithfully making this time and time again, it has become on of my staples! Thank you :-)

        3. h
          Harters Apr 19, 2008 03:58 PM

          Look for a recipe for "pommes anna" and cook the swedes exactly as for the potatoes. Particularly good as a veg with chicken

          1. Cheese Boy Apr 19, 2008 08:37 PM

            Made Lord and Taylor's Scotch Broth substituting rutabaga in place of white turnip and received surprisingly excellent results. Wonderful flavors and colors with rutabaga!

            Show Hidden Posts