Roasted Rutabaga with Paprika and Poppy Seeds


  • 4    tablespoons butter
  • 2    pounds rutabaga, peeled and cut into 1″ cubes
  • 2    tablespoons poppy seeds
  • 1    tablespoon paprika (smoked or sweet)
  • ¼   cup Blossom Wildflower Honey Vinegar
  •       Salt and freshly ground black pepper



  • In a 10–12-inch sauté pan, heat butter over medium-high heat until it melts and begins to brown.
  • Add rutabaga, salt and pepper. Toss well to coat.
  • Sauté until rutabaga cubes are golden brown.
  • Add poppy seeds and continue to cook for several more minutes, reducing heat if rutabaga threatens to brown too quickly, for about 8 minutes. Rutabaga should be tender but not mushy.
  • Stir paprika into rutabaga cubes. Add vinegar. Bring to a boil and cook until vinegar has evaporated.
  • Check seasoning and adjust to taste. Serve hot. Serves 4.

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