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Cook the rutabagas in salted water about 15 minutes or until tender. Drain and mash. Soak bread crumbs in cream; add cinnamon, salt and beaten eggs.
Cover and cook the rutabagas in salted water until soft, approximately 20-30 minutes. Drain well and mash.
Soak the bread crumbs in the cream; add the nutmeg, salt and the beaten eggs. Add the remaining ingredients to the mashed rutabagas. Place into buttered casserole. Dot with butter and bake at 350 degrees F for 1 hour until the top is lightly browned. Serves 6-8.
By Robin from Washington, IA
As most know the rutabagas you get in the stores are so hard you can not cut them. I always heat mine in the microwave for a few minutes. This makes it softer so it is easier to peel and cut into small pieces.
By kffrmw88 from Dothan, AL
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Does anyone have good recipes for rutabagas? My grandmother used to cook them almost like carrots in water, but added something for seasoning. Thanks!
Peggy from Cortland, OH
Peggy, I use Rutabags in everything like any vegetable. For soup, I just add some like any other vegetable. Sometime I cook it with potatoes, carrots and onions. Then mash all together. Very good. My mother in law, cook rutabagas, carrots in some tomatoes just then mash all together. That make a creamy soup.
I'm from the south so I use am little fat back meat. If I don't have any I save the grease from the bacon, I fried for breakfast and use that.
My Mom used to cut them up & boil like potatoes till soft and then add butter, milk , salt & pepper and mash...
Anita from Montclair, NJ
I use bouillon cubes in all my veggies,as you know you should wash & peel the rutabagas, dice them, if too hard warm them before you try to peel them,add enough water to cover them,cover with lid, boil till very tinder, drain & save the water after they are done, taste to see if you need to add black pepper & salt to them, mash them as in mash potatoes, then put part of the liquid you saved on top of them so they want be so dry, very good with southern cornbread.
Hi...I boil them like potatoes and when they are done..I drain them and add brown sugar and margarine or butter and beat them and enjoy
This is one of our favorite vegetables. I usually prepare them (as the others have stated) then cook until tender with sliced carrots, diced potatoes, and even sliced turnips if they are available. Drain, mash all together, add butter, a little salt, black pepper. This combination (all mashed up) also makes a wonderful thickener for soups (taking into account the strong flavor of the rutabagas and turnips.)
look under vegetables and you will find
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