Rutabaga is a large root vegetable with a mild, delicious taste and a lovely golden yellow color. Try this simple mashed rutabaga mixed with fried onions. Yellow or white onions are fine to use, but we like the color contrast of red onions.
Serves 4
Time: 30 minutes
1 large rutabaga (about 1¾ pounds), peeled and chopped (4 generous cups)
2 tablespoons olive oil
1 large red onion, chopped (about 1½ cups)
2 tablespoons butter, plus more as needed
Salt and freshly ground black pepper
Put the chopped rutabaga in a saucepan with water to cover and bring to a boil. Reduce the heat, cover, and simmer until soft, 20 to 30 minutes.
Meanwhile, warm the olive oil in a skillet on medium-high heat, and fry the chopped onions, stirring often, until golden brown and crisp around the edges.
Drain the cooked rutabaga and mash thoroughly by hand with a potato masher or in the bowl of a food processor. Stir in the butter and the fried onions. Season with salt and pepper and more butter to taste.
Rutabaga may not be in your usual repertoire of vegetable side dishes, but give this simple recipe a try and you may be pleasantly surprised. For a fall or winter meal, serve this dish with a burger or with Jamaican Jerk Tempeh Patties along with a green vegetable, such as Shredded Brussels Sprouts with Apples.
RUTABAGA
The rutabaga, also called swede, yellow turnip, or neep, is a member of the Brassica family. Bigger and sweeter than turnips, it has edible greens and yellow flesh.
Each December for twenty years, the Annual International Rutabaga Curling World Championship has been held at the Ithaca Farmers Market on the last day the market is open outdoors. In recent years, there is also a Turnip Toss for children. Registration fees include “your very own rutabaga to take home and turn into soup.” We mash ours.