Rutabagas (rooterbeggers) are one of my favorite vegetables. I picked them fresh from the garden. They are easy to make.
Here they are just picked and cleaned. When you buy them from the grocery store, they are coated in wax. The wax is hard and makes the rutabagas hateful to peel. Get fresh ones when you can. Try growing your own. They are cold weather vegetables. The greens are good to eat, too!
This little vintage blue enamel pot is my favorite vegetable cooking pots. It’s just about to rust through. I’ll be so sad when that happens. If anyone has a lead on another one, please pass it along. I’m serious. I need another pot like this and I haven’t been able to find one.
Peel and cube your rutabagas. You can use a vegetable peeler. I just run my knife along side it to peel. The size of the cubes is up to you. You have choices to make.
Put them in your favorite vintage blue enamel pot and hope your friends can help you find another one before this one rusts out completely. Cover with water. Add salt, pepper, a little honey. You can add butter if you would like. I prefer a dab of bacon drippings. After they are soft, taste for seasoning and adjust. They will need to boil about 30 minutes to get tender. Of course, cooking time depends on the size of the cubes. I cut mine a little larger because I think the extra cooking time in that flavorful broth lends to the flavor of the “rooterbegger”.
You can leave them cubed or mash them up. I like mine mashed because you get some of that good broth in every bite. Plus, I love using my Granny’s potato masher. Enjoy!