Diane WatkinsUseful Tips on How to Boil, Steam and Microwave Fresh Rutabagas
Steps in Boiling Rutabaga
Surprisingly, you will find that plain boiled rutabaga taste so delicious even though it was boiled with just a little butter and minced parsley. It tastes better than ever if you use small roots early in the fall when they are sweetest.
Two to three pounds of the smallest rutabagas are more than enough to serve six people. After peeling rutabagas, cut them into your preferable size or shape. Cubes or slices are recommended. Cover the rutabagas with cold water in a medium size saucepan. Add about ½ teaspoon salt. Start boiling and simmer over medium heat until very tender about 16 minutes. Drain them when pierced with a fork but not falling apart. It is done after you toss them with butter, salt, pepper, and a little minced fresh parsley. Serve very hot.
Steps in Steam Rutabaga
Prepare the rutabagas as for boiling. A steamer or a colander can be used to steam rutabagas. Starts steaming and make sure you cover them for 25 minutes over simmering water. Drain them and toss with a little olive oil, salt, pepper and minced garlic.
Steps in Microwave Rutabaga
Prepare 1 pound of small rutabagas as for both boiling and steaming. Place the rutabagas in a microwave dish by adding in 2 tablespoons of water. Cover it with microwave plastic wrap and vent. Set the temperature to high for 15 minutes, and make sure you check it from time to time so that the rutabagas do not overcook. Let it stand 2 minutes before uncovering.
