Cooking Rutabaga

BEFORE COOKING:

Immediately before cooking, wash, peel, and dice the rutabaga.

COOKING:

Place the rutabaga in a small amount of cold water if you want its flavour and aroma to infuse the broth (e.g., when cooking soup). If cooking the rutabaga as a standalone dish, add it to boiling water – this will help it retain most of its juices. Cook the rutabaga for 10 minutes. Begin timing from the moment the water returns to a boil. As soon as it boils, add salt (about 2 teaspoons per liter of water). It is also advisable to add a little sugar (about 1 teaspoon per liter of water). Cook with the lid on – this reduces cooking time and minimizes vitamin loss. To check if the rutabaga is cooked, insert a fork or knife; if it goes in easily, it is done.

AFTER COOKING:

After cooking, drain the rutabaga. The cooking water, which contains nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve drizzled with melted butter and sprinkled with grated bread.

Enjoy your meal!