Rutabaga Recipes Paula Deen

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

MASHED RUTABAGAS

Steps:

• Wash and cut streak-o'-lean to your liking. Cook's note: You can use ham hocks, smoked wings or even cut up bacon. Place in a pot with enough water to cook the meat; add pinch of salt to water. Allow to come to a boil, about 15 minutes.
• Cook's note: The water will cook out, so it might be necessary to add more during cooking.
• Peel rutabagas and cut into 1/2-inch slices, then cut into cubes. Add rutabaga to the meat. Add sugar, salt and pepper. Cover pot and cook until tender, about 45 minutes. When done remove some water from the pot. Mash, add butter and season, to taste.

RUTABAGAS

Steps:

• Wash and cut streak-o'-lean to your liking. (You could use ham hock or smoked wings or even cut-up bacon, but I just prefer streak-o'-lean.) Place in a pot with enough water to cook meat. Add sugar, salt, and pepper. The water will cook out, so it might be necessary to add more during cooking. Cook meat while you prepare the rutabaga. Peel rutabaga and cut into cubes (as you would cut up potatoes for potato salad-about the same size). Add rutabaga to the meat; add more water if needed. Cover pot and cook until tender; this may take about 45 minutes. When done, remove from pot, add butter, and serve.