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Buttered Rutabagas: A Simple, Flavorful Side Dish

Buttered Rutabagas

Tender boiled rutabaga cubes are tossed with butter, salt, and black pepper for a simple, rustic side dish. Fresh parsley is an optional finishing touch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Rutabagas, peeled and cut into 1-inch cubes
  • 3 tablespoons Unsalted butter
  • 1 teaspoon Salt, divided, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper
  • As needed Water for boiling
Optional Garnish
  • 1 tablespoon Fresh parsley, chopped

Method
 

Step-by-Step
  1. Trim and peel the rutabagas thoroughly, then cut them into uniform 1-inch cubes.
  2. Place the cubes in a pot and cover them with cold water. Add 1/2 teaspoon of the salt.
  3. Bring the water to a boil, reduce the heat, and simmer for 20 to 30 minutes, until the rutabaga is easily pierced with a fork.
  4. Drain the rutabaga very well, then return it to the warm pot for 1 to 2 minutes so excess moisture can evaporate.
  5. Add the butter, remaining salt, and black pepper. Toss for chunky pieces or mash lightly with a potato masher.
  6. Taste and adjust the seasoning. Garnish with parsley if desired, and serve hot.

Notes

Uniform cubes cook evenly, and thorough draining prevents a watery dish. For a softer mash, add 1 to 2 tablespoons of cream or milk. A pinch of sugar, nutmeg, or 1 teaspoon of maple syrup can balance mild bitterness. Brown the butter first for a nuttier flavor.