Rutabagas are hearty, sweet, root veggies that are easy to grow and half the calories and carbohydrates of potatoes. They can be eaten cooked or raw, such as shredded on top of salads. Although they’re not as nutrient-rich as potatoes, they provide a healthy alternative, especially when substituted for part of the potatoes in just about any recipe. A rutabaga is considered a cross between a cabbage and a turnip, but in my opinion, tastes much, much better- especially better than a turnip! Around here, I combine rutabagas with potatoes and young turnips (before they turn bitter) to make mashed potatoes, hash browns, and super easy potato salad, like this German style recipe.
The ingredient proportions are an example of what I may have done- no, I don’t really measure anything exactly when cooking. So, play around with this recipe, taste along the way, and make it your own.
- 1 large rutabaga
- 2 small Yukon gold potatoes
- Olive oil- for sautéing onions and rutabaga/potatoes
- ½ medium white onion, chopped
- 2 Tbsps all-purpose flour
- 2 Tbsps sugar (more or less to taste)
- ¼ cup apple cider vinegar
- ¼ cup water
- Salt to taste
- Pepper to taste
- Dried or fresh parsley flakes- a dash or two
*Other options are to add bacon and sauté veggies in bacon grease, and/or stir in some Dijon mustard to taste.
Peel rutabaga and cut into cubes.
Wash potatoes well and cut into cubes- option to keep the skin on.
Add water to cover in a pot and bring to a boil.
Add a few dashes of salt and turn down the heat and simmer until soft (not mushy!)- about 20-25 minutes.
Drain and set aside.
Pre-heat the oven broiler.
In a skillet, add enough olive oil to cover bottom and heat up on medium/high.
Add onions and sauté for a few minutes, or until a little translucent.
Add potatoes/rutabaga and sauté while turning over carefully, so as not to mush them.
Add flour, sugar, vinegar, water, and pepper.
Hold off on the salt for now.
Fold ingredients gently and sauté until desired consistency.
Taste and add salt if needed.
When desired consistency is reached, fold in a dash or two of parsley.
Transfer the ingredients to a baking dish or use the skillet and place in the broiler for about 30-60 seconds to bake the top a bit.