- 1 rutabaga, diced (about 4 to 6 cups)
- 1 cup chopped onion
- 2 tablespoons butter
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- Cook rutabaga and onion in small amount of boiling salted water until tender. Drain and mash well. Add butter, salt and pepper.
This unique root vegetable is worth a try, and it can be cooked in several drool-worthy ways: Rutabagas can be cut into thick slices and cooked whole, cut into bite-sized chunks or mashed rutabagas with butter, salt and pepper. In Norway, rutabagas are even mashed with butter or soup stock, milk or cream to create a puree known as “rotmos.”
Growing and Cooking Rutabagas: The Every-Person Root
You can take a more traditional route with your rutabagas by following this simple recipe for Mashed Rutabaga with Onion.