Buttered rutabagas are a delicious and nutritious cool weather root vegetable. Simply boiled and seasoned with butter, they’re a excellent choice for a side dish with most entrees.
Rutabagas are a common vegetable on Southern tables. We grew up knowing about rutabagas. However, I was embarrassingly old before I figured out the correct name. My family called them “rooterbeggers”. I wish I could recall how it came to be that I was clued in to the fact that we had colloquialized the pronunciation.
This fleshy, yellow-orange root vegetable is one of my favorites to eat despite the fact it’s wax coating makes it somewhat of a rascal to peel. The soft peeling is coated with wax to prevent damage during transport. I’ve never seen a rutabaga in a grocery store or produce stand without the waxy coating. You’d just about need to grow them yourself. Despite it all, this flavorful root is worth it.
Directions for Buttered Rutabagas
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- Choose a rutabaga that’s firm with no soft spots. They’re covered in a wax coating to guard against damage during transport.
- For a large rutabaga, choose a large knife. For a smaller one, a paring knife is sufficient for peeling. Cut off both ends so the rutabaga will sit flat for peeling.
- Remove all the peeling and wax coating.
- Cut into one inch cubes.
- Add to a pot and cover with cold water. Add butter, salt, pepper, and sugar. Cover and bring to boil. Simmer on medium for 15 to 20 minutes or until tender. Taste for seasoning. Serve warm.
Buttered Rutabagas
Ingredients
- 1 large rutabaga about 8 cups cubed
- 1/2 cup butter unsalted
- 2 teaspoons salt
- 2 teaspoons granulated sugar
- 1/2 teaspoon ground pepper
Instructions
- Choose a rutabaga that's firm with no soft spots. They're covered in a wax coating to guard against damage during transport.
- For a large rutabaga, choose a large knife. For a smaller one, a paring knife is sufficient for peeling. Cut off both ends so the rutabaga will sit flat for peeling.
- Remove all the peeling and wax coating.
- Cut into one inch cubes.
- Add to a pot and cover with cold water. Add butter, salt, pepper, and sugar. Cover and bring to boil. Simmer on medium for 15 to 20 minutes or until tender. Taste for seasoning. Serve warm.
Maureen | Orgasmic Chef says
LOL My father made up words all the time. And names. My brother was mossy face for a long long time. I loved this post.
Jackie Garvin says
Mossy face! LOL!
Sue, a Florida Farm Girl says
Oh, I do love “rooterbeggars”, too, but they are a bugger to peel and cut up!! DH doesn’t like them at all, but then he’s a yankee, so what can you say. Add some cornbread and a porkchop, and you are in heaven. And sprinkled with lots of black pepper.
Jackie Garvin says
Sue,
We had ours with cornbread and pan-fried flounder tonight! Ummm,ummm!
MJ David says
I hate to tell you, Sue, but I’m a yankee, and I love rutabaga (not so sure about rooterbeggars though)!! We grew up having mashed rutabaga at Thanksgiving every year. For some reason, we never had it the rest of the year. I didn’t like it til I was an adult. My Mom is gone now, but my sister carries on the tradition of bringing rutabaga to Th’giving dinner. Yummm. I’ll be sure to pass this recipe along to her. Also, a friend of my sisters told her she should look for the unwaxed rutabaga at the store. She said they taste better and they’re easier to peel…but I think they’re hard to find.
June Peacock says
Haven’t tried this so can’t positively say it works but it came from a very reliable source: wrap the rutabaga in paper towel and microwave it for 8 to 10 minutes. Will peel and cut so much easier.
Anastasia says
Never heard of it here in the UK , is it anything like a swede?
Mary Ann says
I always add one to my stew adds such nice flavor. And yes, I love Granny’s word too!
Ann says
We grew some this year in garden. They were even more amazing than regular! I had to get daddy to mail me seeds. Couldnt get them here!
Lois says
I grew up calling them “rooterbeggers” too!
Lois says
They were also called “hanovers” by some people.
Curtis and Linda's Daughter says
I so love this post! We love “rooterbeggers” here in Florida, yep, that’s what Georgia raised grandma used to call them. My husband loves them and I make them for him at least once or twice a year. I make them a few ways but this one is his favorite.
Dice 1 – 2 lg. rutabagas in bite sized pieces.
Brown some bacon in a pan, take the bacon and set it aside but leave the drippings.
Add some onion (1) and belled pepper (1/2) to the bacon drippings
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Stir veggies until the onions become a little translucent. Set aside.
Put rutabagas in the pan. Add salt and pepper to taste, 1 tsp. of sugar, and a little Mrs. Dash (I add Mrs. Dash for color).
Stir in the pan for about 3-5 min.
Now, add back in bacon, and veggies.
Add 1/4 cup of water and put a top on it to steam on medium low heat for 15 – 20 min or until rutabagas are tender.
When I make it this way I serve it with fried chicken or pork chops, seasoned rice, mustard or turnip greens and cornbread. Yummmmmmm!!!
Jackie Garvin says
Goodness gracious! Your version sounds delectable. I could make a meal off your rooterbeggers. 🙂
Debi says
I love them cooked this way although i have not used bell pepper in my recipe. I also use a seasoning called “Everglades Seasoning” instead of Mrs. Dash.
Susiebell Peeples Lunamand says
Jackie–If you ever get offered “rooterbegger” greens, TAKE ALL YOU CAN CARRY! My parents used to plant a large garden and always included rooterbeggers–not just for their roots, but also the greens. We would cook the greens just as you would turnips greens, but they taste so much better than any other cooked green I have ever had.
Also, homegrown rooterbeggers blow away those waxy huge hard boulders that are sold in the grocery store as rutabagas….
Jackie Garvin says
I’m right there with you, Susiebell! I love rooterbeggers greens and roots cooked together. I found a little man pretty close to where I live that grew them. I was a steady customer for him. He was quite elderly and I haven’t been able to find him for the past couple of winters. I tried growing them but didn’t have good luck. My husband found some at a produce stand over the weekend. We cooked them yesterday and I finished up the leftovers today. Rooterbeggers with hotwater cornbread made a good meal!
LindY G Sherrod says
Oh my yes, so delicious. We called them rootabeggers too
Jackie Garvin says
Sooooo goood! I love the roots and greens cooked together but you hardly ever see the greens. It’s a shame because the greens are nutritious, too.