Comments on: Buttered Rutabagas

By: Jackie Garvin

Jackie Garvin — Sat, 10 Feb 2024 22:39:37 +0000

In reply to LindY G Sherrod. 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.

By: LindY G Sherrod

LindY G Sherrod — Sat, 10 Feb 2024 21:59:36 +0000

Oh my yes, so delicious. We called them rootabeggers too

By: Debi

Debi — Fri, 03 Nov 2017 22:11:07 +0000

In reply to Curtis and Linda's Daughter. 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.

By: Jackie Garvin

Jackie Garvin — Mon, 20 Jan 2014 19:23:53 +0000

In reply to Susiebell Peeples Lunamand. 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!

By: Susiebell Peeples Lunamand

Susiebell Peeples Lunamand — Mon, 20 Jan 2014 18:21:49 +0000

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….

By: Jackie Garvin

Jackie Garvin — Wed, 11 Dec 2013 13:41:43 +0000

In reply to Curtis and Linda's Daughter. Goodness gracious! Your version sounds delectable. I could make a meal off your rooterbeggers. :)

By: Curtis and Linda's Daughter

Curtis and Linda's Daughter — Sun, 08 Dec 2013 12:09:56 +0000

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
.
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!!!

By: Lois

Lois — Fri, 19 Apr 2013 19:34:35 +0000

They were also called “hanovers” by some people.

By: Lois

Lois — Fri, 19 Apr 2013 19:32:53 +0000

I grew up calling them “rooterbeggers” too!

By: Ann

Ann — Tue, 26 Mar 2013 01:09:23 +0000

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!

By: MJ David

MJ David — Mon, 25 Mar 2013 15:17:27 +0000

In reply to Sue, a Florida Farm Girl.

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.

By: Mary Ann

Mary Ann — Mon, 25 Mar 2013 15:09:25 +0000

I always add one to my stew adds such nice flavor. And yes, I love Granny’s word too!

By: Anastasia

Anastasia — Mon, 25 Mar 2013 13:12:02 +0000

Never heard of it here in the UK , is it anything like a swede?

By: June Peacock

June Peacock — Mon, 25 Mar 2013 13:10:33 +0000

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.

By: Jackie Garvin

Jackie Garvin — Mon, 25 Mar 2013 01:37:14 +0000

In reply to Maureen | Orgasmic Chef. Mossy face! LOL!

By: Jackie Garvin

Jackie Garvin — Mon, 25 Mar 2013 01:35:58 +0000

In reply to Sue, a Florida Farm Girl. Sue, We had ours with cornbread and pan-fried flounder tonight! Ummm,ummm!

By: Sue, a Florida Farm Girl

Sue, a Florida Farm Girl — Sun, 24 Mar 2013 23:54:59 +0000

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.

By: Maureen | Orgasmic Chef

Maureen | Orgasmic Chef — Sun, 24 Mar 2013 22:42:11 +0000

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.