This is a great recipe for a root vegetable that is frequently disregarded and unwelcome. This delectable recipe is beloved even by those who loathe rutabagas. As an added benefit, this is a fantastic way to introduce kids to this veggie. A classic Southern dish with a delicious Asian touch!
| Prep Time: | 5 mins |
| Cook Time: | 50 mins |
| Total Time: | 55 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ¼ cup butter
- 6 tablespoons brown sugar, or to taste
- 1 cup hot water
- 6 tablespoons soy sauce
- 1 large rutabaga, peeled and cubed
Instructions
- Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
- Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 7 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 1974 mg |
| Sugars | 41 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Just a little advice for future readers. If you boil the whole rutabaga for 30 minutes or so, then allow it to cool, cutting up is a breeze. I’ve been making rutabaga since my mom taught me 40 years ago. This recipe was a hit! Never thought of using soy sauce before. Great idea!
Yum Yum & Yum! Received some large Rutabagas and didn’t know what to do with them so I found this recipe. I cut the sugar in half and next time will use less water. I also topped it with toasted sesame seeds! I didn’t take a picture but they looked exactly like to photo.
Good texture at 30 minutes. Goat cheese sprinkled on top was a very nice adjustment. Experimented with seasonings, haven’t found the perfect one yet.
Just had to try this recipe as I never had a rutabaga! The hardest part was cutting it up, First off if you do not have a large sharp knife, buy one or skip this recipe. Rutabaga are very hard! It peeled easily which I did first. Then I cut in half…then slices and finally cubes. This is a very easy recipe. I ended up adding more brown sugar as it wasn’t sweet enough. Also, it took much longer than 45 minute for the rutabaga to cook. I thought it would be softer and more of the syrup absorbed but didn’t. I felt bad wasting the syrup that was left. Overall it was good. Kids will love it!
Made this exactly as written, it was perfect!
I made this recipe just as written. It turned out absolutely delicious. The flavors don’t smell like they are going to meld well when you first start cooking it, but as the rutabaga sits in the sauce and absorbs the sweetness, it changes. The recipe is super easy as well. The hardest part was cutting the stubborn rutabaga! 2 thumbs up. We partnered this with rice, and it made a nice alternative dinner for us.
The directions were easy to follow. As is, this is too sweet for me. I would reduce the sugar the next time that I make this.
Great Recipe.
Not sure what went wrong. Quickly scorched in spite of burner on medium. Maybe my electric stove is in the hotter side. Disappointed.
Awesome! Kids and husband liked these! like candied carrots, same sweetness just rutabaga! so tasty will definitely make again
This was absolutely delicious. I followed the recipe exactly and it was perfect. I will definitely make it again and our friends requested the recipe. A definite keeper!
This was great! The glaze was fantastic and all of the ingredients were accessible. The whole family loved it! However, it took the glaze an hour longer than expected to soak up into the rutabaga. Maybe my heat was a little too low? But it was worth the wait!
I found the recipe easy to follow and the results were great. Will definitely make this again. Great flavor! Seems like the balance between cooking time and liquid used is key. It will make a great side dish when visiting during the holidays!
This did not go over well at my house. The soy sauce was too much and an odd flavor for this vegetable. Only 1 out of 8 people who tried it liked it. I simmered this for over an 1 and 30 minutes and it was barely soft. It took so long! I was sad because I had high hopes for this recipe because of the reviews. It smells great cooking, but I could only eat a few pieces.
delicious, trying with coconut oil next time
Thanks to this recipe, my family of seven will be eating rutabagas. BIG HIT!! I think the first time I tried rutabagas it may have been from a can–EW! I was reluctant to try rutabaga in general. Thanks to my toddler’s insistence, we bought a rutabaga. (We were playing around with “R” words at the grocery store.) At home, I jumped on my computer and this recipe looked promising. My rutabaga was on the smaller side (I didn’t want to be wasteful if we didn’t like rutabagas). I dumped the other ingredients together to melt/blend; otherwise I followed the directions. I didn’t time my simmer, but I waited until the rutabaga was tender. It’s a good side dish to have simmering while preparing other things. THANK YOU for sharing this recipe.
Great recipe! I did use less brown sugar, the recipe says “or to taste.” My husband really loved it, I did too.