Up next in 10
Love & Best Dishes: Mashed Rutabagas Recipe | How to Cook Rutabagas Southern Style
Aug 20, 2023
Mashed Rutabagas Recipe | How to Cook Rutabagas Southern Style - Paula's sharing a wonderful root vegetable side dish for those of y'all who need low carb side dishes!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- I want y'all to hang with me today now.
0:03
A lot of y'all might say, "Ew, no.
0:05
I don't like those."
0:07
But listen, you must try 'em,
0:09
because they are so good.
0:12
So, so good.
0:13
I could almost eat a whole rutabaga by myself.
0:16
And that's what I'm cooking for y'all right now,
0:21
because this is what I'm having for supper tonight.
0:24
So, I wanna go ahead and get it cooked,
0:26
because it takes a little while for rutabaga to cook.
0:31
And this is harder than my head.
0:36
It is heavy, it's hard,
0:39
it's one of the root vegetables,
0:42
and it's been coated in wax,
0:45
I guess to just give it a little longer life to it.
0:49
And it's gonna be so hard,
0:52
in fact, I may have to switch places with Eddie
0:57
and let him take over slicing it for me.
1:01
But I'm gonna try.
1:03
I cooked one last week, and I got it done,
1:07
but it took me a while.
1:09
So, if you don't cook rutabagas,
1:11
make sure you've got a strong person in the kitchen with you
1:17
to help carry the load.
1:19
All right.
1:22
So, let's talk about fresh vegetables.
1:27
I buy
1:29
hog jowl
1:31
from my local grocery store,
1:36
and this is smoked
1:39
pork jowl bacon.
1:41
So, this comes from the jowl of the pig,
1:46
and it's got the best seasoning in the whole entire world.
1:51
I love using this for my green beans,
1:53
for my butter beans, and peas, and rutabagas,
1:58
'cause there's no flavor like this one, y'all.
2:00
So, what I'm gonna do
2:04
is I'm gonna slice this
2:07
about as thin as I can,
2:11
because
2:13
I want to be able to,
2:16
and I always, I usually always,
2:18
now, Mama,
2:20
I think Mama just left hers in cubes most of the time
2:23
when she cooked rutabagas,
2:25
but I really do like mine mashed.
2:29
See how teeny I'm cutting that, y'all?
2:33
That's because I don't wanna have to stand up here
2:35
for a couple of hours,
2:37
waiting for that to get nice and soft.
2:40
All right, so I've got this nice,
2:45
nicely diced.
2:46
Now, I'm gonna put it in my pot,
2:49
and let that be cooking while I'm wrestling this alligator,
2:54
(Paula laughs)
2:55
'cause that's what it's gonna feel like I'm doing.
2:58
All right, so...
3:02
Now, I don't wanna drown it,
3:03
'cause I don't wanna drown my rutabaga
3:06
when it starts cooking,
3:08
so I kinda just put water,
3:11
the water in it as I need it, y'all.
3:15
(water whooshes)
3:20
so, like I said, we're not gonna drown it.
3:26
I'll just keep adding to it.
3:30
But I want that super soft.
3:32
I wonder if I need some more.
3:35
I might do another little slice,
3:36
'cause that's a pretty good size rutabaga.
3:40
Okay, so here we go.
3:41
I said I was gonna start wrestling this alligator,
3:43
and I'm walking around here putting it off.
3:46
All right, now, the first thing I'm gonna do
3:48
is
3:50
cut the ends off.
3:56
Ugh!
3:59
I'm gonna try to cut the ends off.
4:01
This is not gonna be easy.
4:03
Doesn't matter how you cut it, it's not gonna be easy.
4:09
Now, some people would prefer to put that down
4:12
on a flat surface that you made,
4:15
and just go around it and peel it, just like that.
4:21
I think I have better luck using a potato peeler.
4:26
See, to me, that's so much easier
4:29
than trying to manhandle that knife.
4:32
You just have to have a little patience, y'all,
4:35
when you're cooking a rutabaga,
4:37
when you're trying to cut a rutabaga.
4:39
Oh.
4:42
And this hog jowl is getting this kitchen,
4:47
you know, I can smell it
4:49
and it takes me straight to the country.
4:52
Takes me to Southwest Georgia.
4:57
All right.
4:59
Now, when we get through with this rutabaga,
5:03
we wanna cut it like we would
5:06
dicing up a potato for a potato salad.
5:09
That's the size I like mine.
5:11
So, here we go.
5:14
Now, there's an easier way to do this rutabaga.
5:19
I'm just kinda hardheaded.
5:22
You know, I just like it diced like I would a potato,
5:27
for potato salad,
5:29
but,
5:32
we were talking
5:34
when we broke filming for a second,
5:38
and Eddie said that his mother,
5:42
he said every fall, she would start cooking,
5:45
he calls 'em bald dinners,
5:49
but it would be, you know, the root vegetables,
5:51
and naturally, a rutabaga was in there.
5:54
And the way Eddie's mother would do it
5:56
is she would just quarter it,
5:58
and she'd probably get your daddy to help,
6:00
wouldn't she, Eddie?
6:02
Or did she do it by- - Yeah, probably.
6:06
- And just, you know, have four quarters.
6:11
It would just take longer to cook.
6:14
Okay, look a-here.
6:16
Look a-here.
6:21
I'm gonna be able to mash that up so easy
6:23
with those rutabagas.
6:25
So, I'm gonna go get me a little bit more water.
6:30
Well, I can get it right here, can't I?
6:35
- [Theresa] How much water would you say you need?
6:36
- I don't know. I add it along as needed.
6:40
I don't wanna drown them.
6:45
(rutabaga patters)
6:49
So, they gonna soak up that smokiness from that hog jowl.
6:57
Ooh, and the last time I had 'em,
6:58
I made some good old cornbread.
7:03
My lips were smacking all over the place.
7:07
I'm gonna sprinkle it with a little garlic powder,
7:11
and
7:15
salt.
7:23
Little pepper.
7:26
And
7:28
I add, like, a tablespoon of sugar to mine,
7:33
and it just gives it that little tad of sweet.
7:47
Here we go.
7:51
All right.
7:52
Just gonna stir that around and
7:56
let it get in that,
8:00
that juice from that hog jowl.
8:04
And I'm gonna add a little bit more water.
8:08
Like I said, I don't wanna drown it,
8:12
so I may not have to add another drop of water now,
8:16
'cause I went ahead and put a good bit in there.
8:19
More than usual.
8:21
So, but I'll cook that. - So, it's just covering?
8:24
- Yeah, I mean, I've just barely, barely got it covered.
8:29
But when I get ready to mash 'em,
8:32
hopefully, there'll be no water left in 'em.
8:38
Sleep tight.
8:40
Don't let the bedbugs bite. (laughs)
8:44
Love me a rutabaga.
8:46
Okay, everybody, I think our rutabagas have been cooking
8:50
about 45 minutes,
8:52
so there's a little water in the bottom,
8:55
but not a whole bunch.
8:57
So, I'm just gonna take my old timey potato masher,
9:03
and just start mashing.
9:07
Mashing the hog jowl and everything.
9:11
- [Eddie] And what might have you added while-
9:12
- Oh, what have I added? (laughs)
9:15
I did add something when the camera wasn't rolling.
9:18
I added a little butter to go along,
9:20
not a whole bunch, maybe a tablespoon,
9:23
to just have that little butter flavor to the rutabagas,
9:28
and you wanna correct your seasoning at the end,
9:31
and I thought it needed a tad more salt,
9:34
so I just sprinkled a little salt.
9:36
That's all I did, Eddie. Not much. (laughs)
9:39
Theresa, I want you to taste,
9:42
since you don't know if you've ever had a rutabaga.
9:45
(Theresa faintly speaks)
9:47
- Well, you have got to taste.
9:51
Here, look at me. - Let me has a taste.
9:53
- All right, you wanna get a couple of forks?
10:03
I'm gonna make sure you get some of that hog jowl.
10:07
All right, I'm just gonna give you just a taste.
10:09
- Just a tiny bit. - Yes.
10:13
'Cause I'm not gonna waste it on you if you don't like it.
10:16
(Paula laughs)
10:20
I could eat that whole pot.
10:22
- [Eddie] Me too. (Paula laughs)
10:23
- So, Eddie and I'll be fighting over the rutabagas,
10:26
and one person we won't have to fight is Michael Groover.
10:29
- He doesn't like it? - He's not crazy about 'em,
10:31
but he'll be a sport.
10:33
- [Eddie] See, I didn't have any pork chops or chicken.
10:35
I just had green beans and rutabagas.
10:39
- So good. - They're good.
10:40
They're a little sweet. They've got a sweet flavor to 'em.
10:42
I know you put sugar.
10:44
- Just a tablespoon.
10:46
- Oh.
10:48
- And it- - It don't taste like anything
10:49
I've ever tasted. - And it,
10:50
well, there's nothing else that tastes like this.
10:54
Maybe I added a little bit too much sugar,
10:57
but it was a scant tablespoon that I added.
11:01
- They're good.
11:02
- And don't you just love that smoky taste?
11:05
- I love anything with hock. - Uh-huh.
11:07
- That kind of takes it to a whole different level
11:09
in my opinion. - And then, just enough butter
11:11
to add that little butter flavor.
11:13
- Yes.
11:15
I didn't realize our store carried hog jowl.
11:18
- Mm-hmm. - That's awesome.
11:20
- Wow.
11:22
- Very good.
11:23
- Eddie, I know you're ready for some.
11:25
Eddie loves these as much as I do.
11:26
- Wrap it up so he can have some.
11:27
- I know.
11:30
Mm.
11:33
Love and best dishes, y'all.
11:35
You can't only wait for supper.
11:39
Hey, y'all. It's Paula Deen.
11:41
Now, if you enjoyed this video, be sure to like it,
11:45
and click the subscribe button
11:47
as well as the notification bell
11:49
to be alerted when I post a video.
11:53
Love and best dishes, y'all.
#Food & Drink
#Hobbies & Leisure